QUALITY CONTROL IN FOOD LABORATORIES ON MICROPLASTICS

Abstract

Microplastics are small particles of any kind of plastic, not exceeding 5 mm. Microplastic is one of the main problems today. Because these small particles not only pollute the environment, but also get into living organisms, animals and, worst of all, into the human body as a result of natural circulation in nature. Thereby contribute to the formation of various diseases in the human body. Because of the size of microplastic we do not notice how it enters our body. But they can be detected by laboratory tests. To date, unfortunately, accredited food laboratories quality control passes without detecting microplastic particles. In our opinion, this is the main problem. We consume microplastics in food and water every day without even noticing it. This article describes research carried out in various countries of the world and shows in what products was found microplastics. And also how to find and measure microplastics in the laboratory. This, in turn, may be useful to reduce the amount of microplastics in the human body. In conclusion, we propose to strengthen the development of new reference materials, to develop new standards for microplastics and to implement microplastic detection devices in the quality control system of food laboratories, to report the size of microplastic particles detected in the samples. We also recommend the further development and standardization of analytical methods to assess, analyze, and quantify its presence in food quality control. And quality control by implementing microplastic screening and detection methods in accredited food laboratories. Keywords: Microplastic, pollution, accreditation, quality control.