Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Actual Condition of Microplastic Contamination in Mackerel

  • Kwon, Woo-Taeg (Dept. of Health, Environment & Safety, Eulji University) ;
  • Kim, Kui-Sung (Dept. of Health, Environment & Safety, Eulji University) ;
  • Lee, Woo-Sik (Dept. of Chemical & Biological Engineering, Gachon University) ;
  • Kwon, Lee-Seung (Dept. of Health Care Management. Catholic Kwandong University) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
  • Received : 2018.02.05
  • Accepted : 2018.02.23
  • Published : 2018.02.28
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Abstract

The purpose of this study is to investigate the contamination level of micro plastics in Korean mackerel and to investigate the detection method of micro plastics in fish. This study analyzed the detection and composition of micro plastics using natural mackerel and wild mackerel. 30% hydrogen peroxide and surfactant were added to GF/C filter paper in order to detect micro plastics in the sea. If micro plastics are exposed to the ocean for a long time, accumulation of heavy metals in the water will make pollutant bioaccumulation more serious. Microscopic consequences The risk to human health of plastics has already been studied by many researchers and the risks to human health already caused by marine microorganisms and zooplankton are becoming clear. The conclusion of this study is that there is a difference between the length and height of the mackerel when it is cooked from the standpoint of food in terms of practical implications. The conclusion of this study is that the probability of micro-plastic-contaminated mackerel to reach and be consumed by end-consumers is low in academic implications. Residual contaminants adsorbed on micro plastics are absorbed by digestive organs and cause disruption, and further research on micro plastics is needed in the future.

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