In this article, we'll cover:
- What Are Microplastics (and Nanoplastics)?
- Where Do Microplastics in Food Come From?
- What are the Health Risks?
- How Can Consumers Reduce Microplastics in Food?
- How Can Food Service Businesses Reduce Microplastics in Operations?
- Conclusion
Microplastics are increasingly being detected in the environment and in the food we eat. Scientists have found microscopic plastic particles in water, seafood, salt, and a growing range of everyday foods.
Food-contact materials, packaging choices, and handling practices represent some of the most controllable exposure pathways. By focusing on practical actions, individuals and food service businesses can make smart choices. These choices support food safety and sustainability.
What Are Microplastics (and Nanoplastics)?
Microplastics are plastic particles typically defined as being smaller than 5 millimeters. Researchers measure nanoplastics in micrometers or nanometers. They often stay invisible to the naked eye because they are so small.
These particles fall into two main categories:
Primary microplastics.
Which are intentionally manufactured at small sizes (such as microbeads, now largely restricted in many regions).
Secondary microplastics.
Which form when larger plastic products break down because of heat, friction, UV exposure, or mechanical wear.
Unlike organic materials, plastics do not biodegrade in the traditional sense. Instead, they fragment over time into smaller and smaller pieces that persist in the environment. As particles get smaller, they may behave differently in biological systems, which is why nanoplastics are receiving increasing scientific attention.
Where Do Microplastics in Food Come From?
Microplastics can enter food at many points along the supply chain, from production and processing to packaging, preparation, and storage.
Common sources include:
Food packaging and food-contact materials.
Plastic containers, wraps, coatings, and linings can shed particles over time, especially when exposed to heat, abrasion, or repeated use.
Processing and manufacturing equipment.
Plastic components used in food production can contribute particles during high-volume or high-friction processing.
Single-use takeout containers, lids, and linings.
Frequent handling, stacking, and temperature changes may increase fragmentation.
Water, salt, seafood, and agricultural inputs.
Environmental microplastics can enter food through water sources and ecosystems.
Cross-contamination during handling and storage.
Scratched or worn plastic surfaces are more likely to shed particles into food. Among these, food-contact materials are one of the most actionable exposure points, particularly for food service operations.
Additionally, while plastic bags are technically recyclable, they are not accepted in most curbside recycling programs. Their thin, flexible material frequently jams recycling machinery, making them expensive and inefficient to process. As a result, the majority of plastic bags end up in landfills or as litter.
In turn, when bags are not recycled, they pose a serious threat to wildlife. Marine animals often mistake floating bags for food, leading to ingestion, internal injury, or death. Birds and land animals can also become entangled in plastic bags, restricting movement or causing suffocation.
What are the Health Risks?
Scientific research on microplastics and human health is still developing. Most of what scientists know today comes from laboratory and animal studies, with human research continuing to grow.
So far, studies suggest that microplastics may trigger inflammation in the body and can carry other chemicals or pollutants with them.
Smaller particles, sometimes called nanoplastics, may also behave differently than larger pieces, which is why researchers are paying close attention to them.
At the same time, there are still important questions scientists are working to answer, including what long-term exposure means for human health and how much exposure is considered significant.
Because of these unknowns, many health and environmental experts recommend a simple, practical approach: reduce exposure where it makes sense, especially in everyday areas like food packaging and food storage, where safer alternatives are already available.
How Can Consumers Reduce Microplastics in Food?
Completely avoiding microplastics is not realistic. Instead, consumers can focus on the actions that have the greatest impact and can make a meaningful difference over time.
A good place to start is with food-contact materials. Reducing reliance on plastics that directly touch food is one of the most effective ways to limit potential exposure.
It’s also important to avoid heating food in plastic containers. Heat can accelerate the breakdown of plastic and increase the release of microscopic particles, raising the amount of microplastics that may end up in food.
“While it can be difficult to draw direct conclusions between our food and the presence of microplastics, there is growing evidence that packaging acts as a source of plastic pollution for us. These particles can shed from packaging due to heat and physical wear, with high temperatures (i.e. microwaving) acting as a catalyst.” States Charles Rolsky, a Senior Research Scientist from the Shaw Institute.
When possible, choose alternatives to plastic-lined products. Some paper items contain plastic coatings or linings, but comparable options, such as compostable fiber or paper products, can serve the same purpose without relying on traditional plastics.
For those who continue to use plastic items, replacing worn or heavily scratched containers is key. Visible wear often means increased shedding, which can lead to a higher risk of microplastic transfer.
Finally, careful food handling and storage can help reduce exposure. Minimizing friction and abrasion limits particle release, while informed purchasing decisions, guided by material transparency and certifications such as BPI, CMA, or NSF, can support safer choices.
Small, intentional changes, especially around food contact, can add up to a meaningful impact over time.
How Can Food Service Businesses Reduce Microplastics in Operations?
For food service businesses, reducing microplastics in operations starts with a closer look at food-contact materials. Evaluating what materials and coatings come into direct contact with food, and under what conditions, can help identify opportunities to reduce plastic exposure.
Understanding certifications and standards, such as BPI or CMA, provides added confidence that packaging is designed with both food safety and end-of-life considerations in mind. Operational practices also matter; minimizing abrasion, replacing worn items, and choosing materials built for durability can help reduce plastic shedding over time.
Thoughtful packaging choices play an important role as a risk-reduction strategy, especially when businesses transition away from conventional plastics toward certified compostable fiber and paper-based alternatives.
At Good Start Packaging, we work with food service operators to provide compostable, food-contact-safe packaging options that support practical operations while aligning microplastic reduction efforts with broader sustainability goals.
Conclusion
Microplastics in food are a complex issue, but meaningful progress starts with informed choices. By understanding where microplastics come from and focusing on high-impact steps, especially around food-contact materials, both consumers and food service businesses can reduce unnecessary exposure. While research continues to evolve, practical actions taken today can support safer food systems, greater transparency, and a more sustainable future.
