Microplastic Contamination and Polymer Characteristics in Meatballs as Indicators of Food Safety in Kambu District, Kendari City, Indonesia

Microplastics have emerged as contaminants of growing concern in food systems due to their persistence in the environment and potential adverse effects on human health. Ready-to-eat foods such as meatballs are widely consumed in Indonesia and may represent a continuous route of microplastic exposure for the population. This study aimed to determine the concentration, physical characteristics, and polymer types of microplastics in meatballs sold in Kambu District, Kendari City, Indonesia. A total of ten meatball samples were collected from different street vendors and analyzed using alkaline digestion with 10% KOH, followed by density separation and filtration. Microplastic particles were identified and characterized based on shape, size, and color using stereomicroscopic observation, while polymer types were determined using Fourier Transform Infrared Spectroscopy (FTIR). The results showed that microplastics were detected in all analyzed samples, with concentrations ranging from 4.00 to 9.00 mg/kg and an average concentration of 6.90 mg/kg. Fragment-shaped microplastics were dominant (54.8%), followed by line/fiber forms (45.2%), with particle sizes ranging from 1.90 to 3.80 mm. FTIR analysis revealed that polyethylene (PE) was the predominant polymer, with a minor possibility of polypropylene (PP), indicating that plastic packaging and food processing equipment are likely sources of contamination. These findings highlight the potential food safety concerns associated with microplastic contamination in street-vended ready-to-eat foods and emphasize the need for improved hygienic practices and monitoring to reduce human exposure through dietary intake.