GASTRONOMİ ALANINDA TEMEL BAZI BESİNLERDE MİKROPLASTİK TEHLİKESİ VE GIDA GÜVENLİĞİ

Abstract

Son yıllarda tüm dünyada meydana gelen ekonomik sıkıntıların artması, özellikle besin ürünlerinin hazırlanması, dağıtımı ve tüketimi aşamalarında plastik kullanımının da hızla yaygınlaşmasına sebep olmuştur. Diğer taraftan pandemi döneminde yoğun şekilde maske kullanımı, denizlerdeki ve doğal çevredeki plastik atıkların sayısındaki kontrolsüz artışı tetiklemiştir. Özellikle boyutları gözle fark edilemeyecek kadar küçük (<5 mm çap) olan plastik parçacıklar mikroplastik (MP) olarak isimlendirilir. MP’ler ise nispeten daha büyük yapıdaki plastiklere göre ekosistem ve canlılar için daha ciddi sağlık sorunları yaratmaktadır. Özellikle solunum sistemi yoluyla ve yemeklerin hazırlanmasında kullanılan temel besinlerle taşınan plastikler, canlı organizmalarda farklı sağlık sorunlarının oluşmasında etkilidir. Gastronomi alanında yemek üretiminde kullanılan su, şeker, bal, tuz ve deniz ürünleri gibi birçok besin maddesinde MP’lere rastlanılmaktadır. Yemek üretim sektöründe sadece ürün üretim aşamasında değil, üretim sonrası paketleme, dağıtım ve tüketim aşamalarında da ciddi bir plastik kullanımı söz konusudur. Plastiğin, kullanım kolaylığı ve ekonomik sebeplerle tercih edilmesi anlaşılır bir gerekçe olsa da meydana gelen çevre ve halk sağlığı sorunları beraberinde gıda güvenliği tartışmalarını zorunlu hale getirmektedir. Gastronomi ekosistemi açısından bakıldığında, özellikle plastik damacana içindeki sularda, deniz ürünlerinde, ballarda, plastik ambalaj içindeki şeker ve tuzlarda farklı oranlarda MP varlığı tespit edilmiştir. Bu çalışmada gastronomi alanında tüketilen bazı besinlerdeki MP varlığı ele alınarak, Türkiye’deki durum paylaşılmıştır.

Keywords

• Mikroplastik
• plastik tehlikesi
• gıda güvenliği
• gastronomi

Project Number

proje yapılmadı

SOME BASIC FOODS IN GASTRONOMY MICROPLASTIC HAZARD AND FOOD SAFETY

Abstract

The increasing economic difficulties that have occurred all over the world in recent years have caused the use of plastic to become widespread, especially in the preparation, distribution and consumption of food products. On the other hand, the intensive use of masks during the pandemic period has triggered an uncontrolled increase in the number of plastic wastes in the seas and the natural environment. Plastic particles that are too small to be noticed by the eye (<5 mm diameter) are called microplastics. Microplastics, on the other hand, create serious health problems for the ecosystem and living things compared to relatively larger plastics. Plastics, especially those carried through the respiratory system and with the basic nutrients used in the preparation of meals, are effective in the formation of different health problems in living organisms. Microplastics are found in many food items used in food production in the field of gastronomy, such as water, sugar, honey and seafood. There is a serious use of plastic in the food production sector, not only in the product production phase, but also in the post-production packaging, distribution and consumption phases. Although it is understandable that plastic is preferred for ease of use and economic reasons, the environmental and public health problems that occur make food safety discussions necessary. From the perspective of the gastronomy ecosystem, microplastic accumulation has been detected at different rates, especially in water in plastic bottles, seafood, and sugar and salt in plastic packaging. In this study, the presence of MP in some foods consumed in the field of gastronomy was discussed and the situation in Turkey was shared.

Keywords

• Microplastic
• plastic hazard
• food safety
• gastronomy

Project Number

proje yapılmadı

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