نبذة مختصرة : Microplastics (MP) were recognized as an emergent pollution problem due to their ubiquitous nature and bioaccumulative potential. Those present in salt for consumption could represent a human exposure route through dietary uptake. The current study, conducted in Bangladesh, reports microplastics contamination in coarse salt prepared for human consumption. Sea salt samples were collected from eight representative salt pans located in the country´s largest salt farming area, in the Maheshkhali Channel, along the Bay of Bengal. Microplastics were detected in all samples, with mean concentrations ranging from 78 ± 9.33 to 137 ± 21.70 particles kg−1, mostly white and ranging in size from 500?1000 µm. The prevalent types were: fragments (48%) > films (22%) > fibers (15%) > granules and lines (both 9%). Fourier transform mid-IR and near-IR spectra (FT-MIR-NIR) analysis registered terephthalate (48%), polypropylene (20%), polyethylene (17%), and polystyrene (15%) in all samples. These results contribute to the MP´s pollution knowledge in sea salts to understand and reduce this significant human exposure route and environmental pollution source in the future. ; Fil: Rakib, Refat Jahan. Noakhali Science And Technology University; Bangladesh ; Fil: Al Nahian, Sultan. Bangladesh Oceanographic Research Institute; Bangladesh ; Fil: Alfonso, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto Argentino de Oceanografía. Universidad Nacional del Sur. Instituto Argentino de Oceanografía; Argentina ; Fil: Khandaker, Mayeen Uddin. Sunway University; Malasia ; Fil: Enyoh, Christian Ebere. Imo State University; Nigeria ; Fil: Hamid, Fauziah Shahul. Universiti Malaya; Malasia ; Fil: Alsubaie, Abdullah. Taif University; Arabia Saudita ; Fil: Almalki, Abdulraheem S. A. Taif University; Arabia Saudita ; Fil: Bradley, D. A. Sunway University; Malasia. University of Surrey; Reino Unido ; Fil: Mohafez, Hamidreza. Universiti Malaya; Malasia ; Fil: ...
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