Microplastics in packaged F&B spark health concerns

In a troubling shift from oceanic pollution to everyday meals, microplastics—tiny fragments of plastic less than five millimetres in diameter—are increasingly being found in packaged food and beverages.

- By DR. R. T. PATIL AND BHUSHAN NAMDEORAO YENGADE

Once considered an environmental problem limited to marine life, these particles are now turning up in bottled water, canned drinks, salt, snacks, tea, and even baby formula. As concern grows over their long-term health impact, scientists and health officials are calling for stronger action to confront this hidden threat.

How Microplastics Enter Our Food and Drinks

Microplastics can infiltrate food and beverages through several channels, many of which begin with the very materials designed to protect and package these products. Plastic containers, bottles, pouches, and wraps—staples in the food and beverage industry—slowly degrade when exposed to heat, friction, or pressure. This breakdown leads to the release of microscopic plastic particles into the food and drink they encase. For instance, bottled water stored in high temperatures may be more likely to contain microplastics due to the plastic leaching under heat stress.

Industrial food processing also plays a role. Equipment such as plastic tubes, conveyor belts, and filters often experience wear and tear, which can cause plastic particles to flake off and enter food during production. This issue is especially concerning in high-volume food manufacturing facilities where mechanical processes are continuous.

Airborne contamination adds another dimension to the problem. Microplastics are now so widespread in the environment that plastic particles from the air can settle on food during production, packaging, or storage—indoors and outdoors. These airborne particles can originate from industrial waste, urban dust, or even synthetic textiles.