The Presence of Microplastics in Mass Consumption Food

Mishell Andrea Arevalo Moyano; Alexandra Karina Pazmiño Pacheco

The Presence of Microplastics in Mass Consumption Food

Título traducido de la contribución: La Presencia de Microplásticos en Alimentos de Consumo Masivo

Mishell Andrea Arevalo Moyano
, Alexandra Karina Pazmiño Pacheco

Grupo de Investigación en Ciencias Ambientales (GRICAM)

Producción científica: Contribución a una conferencia › Documento

Resumen

El artículo aborda la presencia de microplásticos en alimentos de consumo masivo, destacando su origen sintético, no biodegradabilidad y su impacto en la salud pública y el medio ambiente. Se realizó una revisión de 25 estudios a nivel global, con un enfoque en alimentos como azúcar, cerveza, agua embotellada, crustáceos, sal, leche, miel y refrescos. La metodología incluyó la búsqueda en Google Scholar y la revisión de artículos científicos recientes. Los resultados mostraron concentraciones variables de microplásticos en los alimentos analizados, con cifras alarmantes en productos como nori, agua embotellada y crustáceos. Se destaca la necesidad de controlar la producción y gestión de plásticos para reducir su impacto en la salud y el medio ambiente.

Título traducido de la contribución	La Presencia de Microplásticos en Alimentos de Consumo Masivo
Idioma original	Inglés estadounidense
Estado	Publicada - 26 jun 2023
Evento	IX International Conference on Science, Technology and Innovation for Society (CITIS 2023) - EC Duración: 26 jul 2023 → 28 jul 2023 https://citis.blog.ups.edu.ec/

Conferencia

Conferencia	IX International Conference on Science, Technology and Innovation for Society (CITIS 2023)
Período	26/07/23 → 28/07/23
Dirección de internet	https://citis.blog.ups.edu.ec/

ODS de las Naciones Unidas

Este resultado contribuye a los siguientes Objetivos de Desarrollo Sostenible

ODS 3: Salud y bienestar

Palabras clave

Academic memory
Cities
Congress
Ecuador
Innovation
Sciences
Technology

Areas de Conocimiento del CACES

125A Medio ambiente

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