“Food Without Microplastics” tackles the pressing issue of microplastic contamination in our food, exploring its origins, implications, and solutions. Microplastics, tiny plastic particles resulting from plastic waste and industrial processes, are increasingly found in common food items. The book highlights how production, packaging, and processing methods contribute to this contamination, affecting both environmental and public health.
The book progresses systematically, first introducing the science behind microplastics and their entry into the food system. It then analyzes specific food categories like seafood, bottled water, and processed foods, ranking them by contamination levels and examining contamination sources.
Finally, it offers practical strategies for consumers to make safer food choices and for industry stakeholders to adopt innovative packaging and sustainable agriculture practices. This book uniquely blends environmental science, biology, and life sciences to empower readers with practical knowledge. It provides clear guidance for minimizing microplastic exposure through informed consumer choices and advocating for systemic changes, making it a valuable resource for anyone concerned about food safety, environmental health, and sustainable practices.
