Microplastics and Related Plastic Additives in Chicken Meat: Occurrence, Human Health Risks, and Implications for Sustainable Green Production

Microplastics and related plastic additives, particularly in agricultural products and food, have attracted concern due to their widespread distribution and potential impacts on human health. However, there is still insufficient research on microplastics and plastic additives in meat products, especially chicken meat. This study analyzed the abundance of microplastics, phthalates (PAEs), and phenolic antioxidants in small free-range farms, large cage-raised farms, and heated and unheated prefabricated chicken products and assessed the health risks of their consumption to humans. Polyvinyl chloride (PVC) comprised the main microplastic in all chicken samples, with concentration ranges of 51,163.64–73,080.00 μg/kg. As PVC has a very high hazard score among polymers, these results have significant importance. Dibutyl phthalate was the main PAEs detected, with concentrations ranging from 112.20 to 640.11 μg/kg dry weight. Only one antioxidant, nonylphenol, was detected, with a concentration range of 0 to 5.14 μg/kg dry weight. The chicken samples in this study contained low levels of PAEs and phenolic antioxidants, and their intake levels did not exceed the daily tolerable intake, posing low risks to human health. However, after heating, the levels of PAEs and nonylphenol in pre-cooked chicken products increase from 214.15 to 287.02 to 446.20–463.62 μg/kg dry weight and from 0 to 2.3 to 2.94–5.14 μg/kg dry weight, respectively, necessitating consideration of the health risks of low-dose and combined exposure. This study provides a theoretical basis for quantifying the health risks posed by environmental pollutants in food, driving the transition to green production and promoting sustainable development.