Work

Influence of temperature and storage time on microplastic release from packaged sausages

Year: 2026

Type: article

Abstract: This study investigated the microplastics (MPs) release in chicken sausages before and after packaging for 180 days of storage at -18 °C-4 °C. Samples were digested in 10% KOH at 50 °C, filtered (0.6 μm), and MPs characteristics (color, shape and size) were determined by optical microscope. The polymer type and elemental composition of MPs were determined by Confocal-Raman-Spectroscopy and SEM-EDX, respectively. MPs release was significantly higher at 4 °C than at -18 °C. The isolated MPs were in fibrous shape ranging from 50 to 1500 μm in length; and transparent color constituted the predominant fraction. Detected polymers were polypropylene, polycarbonate and polyamide. The highest estimated daily intake (EDI) corresponded to sausages held at 4 °C with 55% meat content. MPs release was influenced by meat percentage, storage time and temperature. These findings underline the need for further research on the long-term health implications of MPs exposure through processed meat products.

Source: Scientific Reports

DOI: 10.1038/s41598-026-53153-8