Analysis of Nanoplastics and Microplastics in Food

The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics.

Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt.

Key Features:


Discusses sampling and analysis of nano- and microplastics

Details the impacts of plastic residues in diverse compartments of the environment

Includes a discussion of microplastics in freshwater


Also available in the Food Analysis and Properties Series:

Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2)

Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8)

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis–Properties/book-series/CRCFOODANPRO