Microplastics in food

According to the definition of the European Chemicals Agency ECHA, microplastics are plastic particles with a diameter of less than five millimetres. These can vary in material, size and structure.

Microplastics in the environment can enter foods such as fish, seafood, table salt and fruit. Identifying microplastics in food requires special testing methods, and these are currently being developed and validated.

Federal research institutions under the BMUV, such as the Federal Institute for Materials Research and Testing, the Federal Institute of Hydrology, the Federal Institute for Risk Assessment and the German Environment Agency, conduct research on the occurrence of microplastic particles in the marine environment and the effects microplastics have on marine life. This research gives insights into how microplastics end up in food sourced from the sea.

It has not yet been established whether eating food products such as fish and seafood can lead to significant ingestion of microplastic particles. On the basis of the current science, the Federal Institute for Risk Assessment has determined that it is unlikely that plastic particles in food pose health risks to people.

Insofar as microplastics leach pollutants such as lead or cadmium into food, the EU-wide, legally binding maximum levels on these substances apply for specific foods. If these maximum levels are exceeded, the products in question cannot be placed on the market or sold to consumers.