Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2022 , Vol 28 , Issue 5
Evaluation of Microplastic Presence in Yogurt Production Process
1Istanbul University-Cerrahpaşa, Graduate Education Institute, TR-34320 Avcılar, İstanbul - TÜRKİYE
2Istanbul University-Cerrahpaşa, Faculty of Veterinary Medicine, Food Hygiene and Technology Department, TR-34320 Avcılar, İstanbul - TÜRKİYE
DOI : 10.9775/kvfd.2022.27871 Plastics, which have made our lives easier since their invention and have found a wide range of applications because they off er numerous solution alternatives, are currently being investigated as a potential food safety risk. Microplastics (MPs) are defined as plastic waste particles smaller than 5 mm in size. Microplastics are commonly consumed orally, and their presence in various foods has been reported. Th e purpose of this study was to investigate the presence of MPs in yogurt production steps. Th e study"s samples were drawn from a medium-sized national yogurt producing facility in İstanbul. Initially, samples were subjected to artificial digestion. Th ey were subsequently filtered by a vacuum pump. Suspicious MP in the filters were examined with a binocular microscope and classified based on their size, color, and shape. Finally, SEM and ATR-FITR techniques were utilized to characterize MPs. According to the results, the filters of twelve process steps/sampling locations contained a total of 171 microplastic particles. MPs were prevalent within the range of 20 to 580 particles L-1. Th e concentration of MPs in raw milk and yogurt containers were found extremely high. To evaluate the level of risk associated with MP and to reduce MP contamination at plants of varying sizes, interdisciplinary research is required. Keywords : Food pollution, Microparticles, Microplastics, Polymer particles, Yogurt