Microplastics, tiny plastic particles generally less than five millimeters in size, have become a widespread environmental concern. These minute fragments are found across various ecosystems, from oceans to the air we breathe. A growing area of focus is their presence in everyday items, particularly plastic food storage containers, raising questions about their potential transfer into our food.
Microplastic Presence in Food Containers
Microplastics arise from the degradation of larger plastic items. Common plastics used in food storage, such as polypropylene (PP) and polyethylene (PE), can break down over time. This degradation is accelerated by heat, repeated washing, and physical wear like scratching.
Heating food in plastic containers, especially microwaving, significantly increases particle release. Microwaving can cause some containers to release millions of microplastic and billions of nanoplastic particles from just one square centimeter within minutes. Even at room temperature or during refrigeration, plastic containers can release microplastics over longer periods. The type of food, whether aqueous or acidic, can also influence particle release.
Potential Health Implications
The ingestion of microplastics and nanoplastics is an area of ongoing scientific research. Concerns include the physical irritation these particles might cause within the digestive tract. Studies suggest that microplastics can accumulate in various human tissues and organs, including the brain, liver, kidneys, and lungs.
Chemical leaching is also a concern. Plastics often contain chemical additives like phthalates and bisphenol A (BPA), which can migrate into food and potentially disrupt hormonal systems. Microplastics may also act as carriers for other environmental contaminants, transporting them into the body. Some studies have observed effects on cells in laboratory settings, such as suppressed lysosomal activity in immune cells.
Reducing Exposure and Exploring Alternatives
Consumers can minimize exposure to microplastics from food containers. Avoiding microwaving food in plastic containers is a primary recommendation, as high temperatures significantly increase particle release. It is also advisable to avoid heating or storing acidic foods in plastic, and to refrain from using scratched or worn plastic containers. Handwashing plastic containers instead of using a dishwasher can help reduce abrasion and degradation.
Exploring alternative materials for food storage can reduce exposure. Glass containers do not leach chemicals into food, are recyclable, and can be used for heating. Stainless steel containers are durable, lightweight, and suitable for both hot and cold foods, though they are not microwave-safe. Ceramic containers offer a non-plastic option for storage. Reusable silicone bags, made from food-grade silicone, are considered a safer option than many traditional plastics.