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ORIGINAL ARTICLE
Microplastics in a Traditional Turkish Dairy Product: Ayran
 
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Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34320 Avcılar, İstanbul, Turkey
 
2
Graduate Education Institute, İstanbul University-Cerrahpaşa, 34320 Avcılar, İstanbul, Turkey
 
 
Submission date: 2022-10-26
 
 
Acceptance date: 2023-04-05
 
 
Online publication date: 2023-05-05
 
 
Publication date: 2023-05-05
 
 
Corresponding author
Karlo Muratoglu   

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, Turkey
 
 
Pol. J. Food Nutr. Sci. 2023;73(2):139–150
 
KEYWORDS
TOPICS
ABSTRACT
Ingestion of microplastic particles (MP) through food has been associated with a multitude of health problems in humans. Although ayran is a traditional and nutritious Turkish beverage, the impact of microplastic pollution is unknown. This study examined the incidence of microplastic pollution on ayran by collecting samples throughout the production processes and the ingredients used to make ayran, including water, salt, cream, starting culture, cups, and lastly, the ayran. Optical and scanning electron microscope was applied for MP visualisation and measurement, and Fourier-transform infrared spectroscopy (FTIR) for polymer identification. Microplastics were detected in all examined filters except for the starter culture samples. The samples with the highest MP number were salty water (43 MP number/100 mL), salt (33 MP number/100 g), and milk samples taken from homogenization and pasteurization phases (26 MP number/100 mL). Additionally, 18 MP number/100 mL contamination was detected in the last product ayran. MP with a size range of 1–150 µm prevailed (37.38%). Ethylene propylene was the most frequently identified polymer in samples (39.30%). The findings of this study can help provide an overview of microplastic contamination in dairy production facilities and the potential human health risks associated with this microplastic exposure.
FUNDING
This study was funded by the Scientific Research Projects Coordination Unit of İstanbul University-Cerrahpaşa. Project number: TDK-2021-35711.
CONFLICT OF INTEREST
The authors declare that there is no conflict of interest.
 
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