Low-Density Polyethylene Migration from Food Packaging on Cured Meat Products Detected by Micro-Raman Spectroscopy

Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used material, because it offers easy handling during transportation and optimal storage conditions preservation. In this work, three types cured meat products different fat compositions processing methods—bacon, mortadella, salami—were studied using spectroscopic methods (Raman FT–IR/ATR) to determine low-density polyethylene (LDPE) from plastic surface samples. The experimental duration study was set be 28 days owing selected samples’ degradation, which started become visible eye after 10 vacuum LDPE packaging, under refrigerated at 4 °C. Spectroscopic measurements were performed 0, 3, 9, 12, 15, obtain comparative results. We that Raman spectral peaks firstly appeared result polymeric on day 9 Bacon, 15 Salami, finally Mortadella. On 28, all samples tainted, with layer bacterial outgrowth developed, proven by bright–field microscopic observation. validated vibrational spectroscopy. To ensure minimal consumption MPs stored while same time maintaining good quality, they should kept consumed within short period time. observed micro-Raman