In everyday staple, being informed about the origins of the food you consume is significant which includes cheese that may harbor the hidden plastic pollutants. Microplastics are the tiny particles which are invisible to the naked eye but are increasingly found in everyday foods, dairy products, leading to a subtle yet again a growing health concern.
Cheese, in particular, appears to carry significantly higher levels than milk, raising concerns about long-term exposure. Research by the University of Padua analysed 28 dairy samples, revealing microplastics in nearly all, including common plastics like PET, polyethylene, and polypropylene. These particles can enter dairy not only through packaging but also during production, transportation, and storage, from feed, milking equipment, machinery, and worker clothing. Fresh cheeses such as mozzarella and ricotta generally contain fewer microplastics than aged varieties like cheddar, Gouda, or Parmesan.
Being aware of these differences can help consumers reduce their exposure and potential health risks.
Video
How microplastics enter cheese and milk
The most frequently detected plastics were PET, polyethylene, and polypropylene, materials commonly used in food packaging and single-use consumer products. However, packaging is not the sole source. Microplastics can enter dairy products long before they are wrapped in cartons or foil, potentially originating from animal feed, water supplies, processing equipment, or even airborne particles within production facilities.
According to the study published in Nature, there are multiple possible contamination points at both the farm and processing levels which may include:
These findings indicate that microplastic contamination is not merely a packaging problem but a complex issue spanning the entire dairy production chain.
Cheese vs Milk: The microplastic difference
The type of dairy product you consume has a significant impact on microplastic intake. Milk samples contained an average of 350 particles per kilogram, whereas cheese often exceeded 1,000 particles per kilogram.
Fresh cheeses such as mozzarella, ricotta, burrata, feta, mascarpone, cream cheese, cottage cheese, paneer, and queso blanco were found to have fewer microplastics (around 1,280 particles per kilogram) compared to ripened cheeses like cheddar, Gouda, Gruyère, Camembert, Parmesan, and blue cheeses such as Gorgonzola, which contained approximately 1,857 particles per kilogram.
Fresh cheese is typically made from unaged curds, while ripened cheese undergoes pressing and maturation, which may increase the likelihood of plastic contamination.
Health risks of microplastics in dairy
The research is still in the early stages, but various studies have suggested that microplastics in food could cause serious health dangers once ingested. The tiny particles may interfere with regulation of blood sugar, cause liver cell damage, disrupt hormone balance, trigger chronic inflammation, affect mental health, and even alter the gut microbiome, potentially weakening the immune system and increasing vulnerability to infections.
Long-term exposure has been associated with even more severe health risks, including cancer, heart diseases, infertility, metabolic disorders, and more. The effect of daily consumption of microplastics through milk, cheese, seafood, and other contaminated foods remains a growing concern for public health worldwide.
Practical tips to reduce microplastic intake
Follow several strategies to minimise the exposure to microplastics from any food or drink:
Also Read | This fruit can reduce your risk of heart attack, dementia, and gut problems; here’s what science says
Cheese, in particular, appears to carry significantly higher levels than milk, raising concerns about long-term exposure. Research by the University of Padua analysed 28 dairy samples, revealing microplastics in nearly all, including common plastics like PET, polyethylene, and polypropylene. These particles can enter dairy not only through packaging but also during production, transportation, and storage, from feed, milking equipment, machinery, and worker clothing. Fresh cheeses such as mozzarella and ricotta generally contain fewer microplastics than aged varieties like cheddar, Gouda, or Parmesan.
Being aware of these differences can help consumers reduce their exposure and potential health risks.
Video
How microplastics enter cheese and milk
The most frequently detected plastics were PET, polyethylene, and polypropylene, materials commonly used in food packaging and single-use consumer products. However, packaging is not the sole source. Microplastics can enter dairy products long before they are wrapped in cartons or foil, potentially originating from animal feed, water supplies, processing equipment, or even airborne particles within production facilities.
According to the study published in Nature, there are multiple possible contamination points at both the farm and processing levels which may include:
- Animal feed and milking equipment
- Clothing and protective gear worn by workers
- Machinery used in cheese processing
- Transportation and storage containers
These findings indicate that microplastic contamination is not merely a packaging problem but a complex issue spanning the entire dairy production chain.
Cheese vs Milk: The microplastic difference
The type of dairy product you consume has a significant impact on microplastic intake. Milk samples contained an average of 350 particles per kilogram, whereas cheese often exceeded 1,000 particles per kilogram.
Fresh cheeses such as mozzarella, ricotta, burrata, feta, mascarpone, cream cheese, cottage cheese, paneer, and queso blanco were found to have fewer microplastics (around 1,280 particles per kilogram) compared to ripened cheeses like cheddar, Gouda, Gruyère, Camembert, Parmesan, and blue cheeses such as Gorgonzola, which contained approximately 1,857 particles per kilogram.
Fresh cheese is typically made from unaged curds, while ripened cheese undergoes pressing and maturation, which may increase the likelihood of plastic contamination.
Health risks of microplastics in dairy
The research is still in the early stages, but various studies have suggested that microplastics in food could cause serious health dangers once ingested. The tiny particles may interfere with regulation of blood sugar, cause liver cell damage, disrupt hormone balance, trigger chronic inflammation, affect mental health, and even alter the gut microbiome, potentially weakening the immune system and increasing vulnerability to infections.
Long-term exposure has been associated with even more severe health risks, including cancer, heart diseases, infertility, metabolic disorders, and more. The effect of daily consumption of microplastics through milk, cheese, seafood, and other contaminated foods remains a growing concern for public health worldwide.
Practical tips to reduce microplastic intake
Follow several strategies to minimise the exposure to microplastics from any food or drink:
- Avoid plastic water bottles; opt for glass or stainless steel alternatives
- Boil and filter tap water to remove contaminants
- Replace plastic cutting boards with wooden or ceramic options
- Avoid microwaving food in plastic containers
- Choose fresh cheeses over ripened varieties when possible
Also Read | This fruit can reduce your risk of heart attack, dementia, and gut problems; here’s what science says
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