Microplastics as Emerging Food Contaminants: A Challenge for Food Safety.

Microplastics (MPs) have been identified as emerging environmental pollutants classified as primary or secondary based on their source. Composition, shape, size, and colour, among other characteristics, are associated with their capacity to access the food chain and their risks. While the environmental impact of MPs has received much attention, the risks for humans derived from their dietary exposure have not been yet assessed. Several institutions and researchers support that the current knowledge does not supply solid data to complete a solid risk characterization of dietary MPs. The aim of this paper is to review the current knowledge about MPs in foods and to discuss the challenges and gaps for a risk analysis. The presence of MPs in food and beverages has been worldwide observed, but most authors considered the current data to be not only insufficient but of questionable quality mainly because of the outstanding lack of consensus about a standardized quantifying method and a unified nomenclature. Drinking water, crustaceans/molluscs, fish, and salt have been identified as relevant dietary sources of MPs for humans by most published studies. The hazard characterization presents several gaps concerning the knowledge of the toxicokinetic, toxicodynamic, and toxicity of MPs in humans that impede the estimation of food safety standards based on risk. This review provides a tentative exposure assessment based on the levels of MPs published for drinking water, crustaceans and molluscs, fish, and salt and using the mean European dietary consumption estimates. The intake of 2 L/day of water, 70.68 g/day of crustaceans/molluscs, 70.68 g/day of fish, and 9.4 g/day of salt would generate a maximum exposure to 33,626, 212.04, 409.94 and 6.40 particles of MPs/day, respectively. The inexistence of reference values to evaluate the MPs dietary intake prevents the dietary MPs risk characterization and therefore the management of this risk. Scientists and Food Safety Authorities face several challenges but also opportunities associated to the occurrence of MPs in foods. More research on the MPs characterization and exposure is needed bearing in mind that any future risk assessment report should involve a total diet perspective.

Toxic Metals (Al, Cd, Pb) and Trace Element (B, Ba, Co, Cu, Cr, Fe, Li, Mn, Mo, Ni, Sr, V, Zn) Levels in Sarpa Salpa from the North-Eastern Atlantic Ocean Region.

Sarpa salpa is a fish belonging to the Sparidae family and is usually found in local markets. Toxic metals such as aluminum (Al), cadmium (Cd), lead (Pb) and trace elements such as boron (B), barium (Ba), cobalt (Co), copper (Cu), chromium (Cr), iron (Fe), lithium (Li), manganese (Mn), molybdenum (Mo), nickel (Ni), strontium (Sr), vanadium (V) and zinc (Zn) are incorporated into fish tissues and remain there. The liver has the highest concentrations of all the analyzed toxic metals and almost all the analyzed trace elements. The consumption of 100 g/day of S. salpa muscle tissue does not pose a health risk. However, 100 g/day of liver consumption may pose a serious health risk due to the intake of Cd (572% of the tolerable weekly intake for adults with a body weight of 68.48 kg) and Pb (117% of the tolerable daily intake for adults weighing 68.48 kg). The consumption of liver of this species is not recommended due to its possible harmful effects on health.