Chef Wolfgang Puck | Microplastics in Wienerschnitzel

Chef Wolfgang Puck employs a mallet to tenderize meat, thereby releasing hundreds of microplastics into his famed Wienerschnitzel. When cooked at high temperatures (350-400˚ F), what chemicals are emitted and consumed, and what long-term effects will this have on the body? Food consumption is considered one of most significant routes of exposure to these small plastic particles.