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The widespread release of microplastics from disposable food containers raises significant concerns for health and the environment. This study aimed to elucidate the underlying mechanisms of microplastic release by exploring various factors, including temperature variations and the impact of spoon contact on disposable utensils. A total of 30 samples of disposable polystyrene containers were randomly selected from markets in Isfahan, Iran. Advanced analytical techniques, including Fourier transform infrared spectroscopy, field emission scanning electron microscopy, dynamic light scattering, X-ray diffraction, and Raman spectroscopy, were employed for comprehensive analysis. The results unequivocally established the chemical and structural similarity between the microplastics released from these containers and polystyrene. Furthermore, the study revealed that both elevated temperatures and the physical agitation caused by spoon contact significantly increased the release of microplastics from the containers. The maximum amount of microplastics released was 30 mg at 120 °C when only water was circulated in the container, while it increased to 56 mg at 120 °C when the spoon was also moved inside the containers.
Kelishadi et al. (Thu,) studied this question.