Sources and potential risks of micro- and nanoplastics in foods

Authors

• ZHAO Xinlong, School of Advanced Materials and Future Technologies , Beijing Technology and Business University , Beijing 102488 , China
• LI Wei, Zhengzhou Police College , Zhengzhou , Henan 450054 , China
• ZHANG Mengling, Institute of Chemicals Quality and Safety , Chinese Academy of Quality and Inspection & Testing , Beijing 100176 , China
• XING Liwen, School of Advanced Materials and Future Technologies , Beijing Technology and Business University , Beijing 102488 , ChinaFollow
• TIAN Huafeng, School of Advanced Materials and Future Technologies , Beijing Technology and Business University , Beijing 102488 , China

Corresponding Author(s)

邢立文（1989—），男，北京工商大学讲师，博士。E-mail：xingliwen@btbu.edu.cn

Abstract

Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health threats, and prevention, control, and remediation technologies of micro- and nanoplastics in foods. Finally, future perspectives are presented for further safeguarding food safety and human health.

Publication Date

7-13-2026

First Page

1

Last Page

11

DOI

10.13652/j.spjx.1003.5788.2026.60096

Recommended Citation

Xinlong, ZHAO; Wei, LI; Mengling, ZHANG; Liwen, XING; and Huafeng, TIAN (2026) "Sources and potential risks of micro- and nanoplastics in foods," Food and Machinery: Vol. 42: Iss. 6, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2026.60096
Available at: https://www.ifoodmm.cn/journal/vol42/iss6/1

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