Articles Tagged with ''microplastics''

This episode of Food Safety Five discusses a UK proposed ban on Bisphenol A (BPA) in food contact materials, as well as two studies with global relevance: a successful clinical trial for a novel Salmonella vaccine and research demonstrating how nanoplastics enter the edible parts of crops.

The enhanced StellarScope AM/PA unites micron-scale morphological imaging with Raman spectroscopy, driven by intelligent software control, to allow food industry users to detect, measure, classify, and chemically identify microscopic particles in their products.

Research from the University of Plymouth has demonstrated the ability of nanoplastics to infiltrate the edible radish root, which raises questions about the food safety and public health implications of dietary exposure to plastics. 

Per- and polyfluoroalkyl substances (PFAS) are ubiquitous in food, cosmetics, and pharmaceuticals. Part 2 of this article series discusses the application of several problem-solving analytical tools to the PFAS crisis, as well as the impacts of PFAS on the United Nations' Sustainable Development Goals (SDGs) for 2030.

Study’s results suggest that charged nanoplastics can influence the growth, viability, virulence, physiological stress response, and biofilm lifestyle of the pathogen Escherichia coli O157:H7.

Per- and polyfluoroalkyl substances (PFAS) are ubiquitous in food, cosmetics, and pharmaceuticals. This article discusses different PFAS, their connection to microplastics, and their global impacts on public health and the environment.

Researchers from UCLA have found that chewing gum can release hundreds to thousands of microplastic particles per piece into saliva—no matter if the gum is made of synthetic or natural, plant-based polymers.

A Boston University study has shown that Escherichia coli exposed to microplastics form strong biofilms and develop increased levels of antimicrobial resistance (AMR) and multi-drug resistance. 

A recent study has demonstrated that millions of nano- and microplastics are released by polymer-based commercial tea bags when infused with hot water, and that these plastic particles are readily taken up by human intestinal cells.

Microplastics are widely present in commonly eaten Oregon seafood, according to a study led by Portland State University researchers.