Determination of microplastic contamination and phthalate ester migration in canned and frozen packaged seafood: A probabilistic human health risk assessment via Monte Carlo simulation
Food Research International, cilt.242, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 242
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.foodres.2026.120100
- Dergi Adı: Food Research International
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Compendex, EMBASE, MEDLINE, DIALNET, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: Health risk assessment, Microplastics, Packaged seafood, Phthalate esters
- Recep Tayyip Erdoğan Üniversitesi Adresli: Hayır
Özet
This research was designed to identify the levels of microplastics (MP) and phthalate esters (PAE) in canned and frozen packaged fish and to assess the human health risks associated with these pollutants. Analyses were carried out on a total of 25 sample groups, including 10 different canned tuna samples, 9 different packaged seafood products, and 6 different packaging materials. Microplastics were characterized and polymer identification was performed using μ-Raman and ATR-FTIR spectroscopy, while PAEs were determined by GC–MS/MS. The obtained data were used to calculate estimated daily intake (EDI), hazard index (HI), hazard quotient (HQ), and cancer risk (CR), and uncertainty was assessed using Monte Carlo simulation. The findings revealed that both microplastic and phthalate exposure were higher in the frozen fish group than in canned products. The highest MP concentrations were recorded in packaged Whiting B (0.73 ± 0.25 items/g) and oil-added canned tuna (0.57 ± 0.15 items/g). Regarding PAEs, while DEHP and DBP were generally prominent, significant peak concentrations of BBP and DNOP were also identified, reaching 1.91 ± 0.01 ppm for BBP in canned tuna with sunflower oil and 1.84 ± 0.01 ppm in packaged whiting. Furthermore, higher exposure was observed in males for most PAEs. HQ and HI values were below 1 (maximum HI: 1.57 × 10−2 for males consuming frozen seafood), while CR values remained within an acceptable range (4.74 × 10−7 to 3.49 × 10−6). In conclusion, health risks related to processed fish consumption appear generally low; however, processing and packaging may contribute to contamination and warrant further investigation.