Researchers in the United States have discovered that various types of seafood commonly consumed by people contain microplastics, posing a threat to human health. This highlights new evidence of the ubiquitous pollution of microplastics.
According to Portland State University, a public research university in Portland, Oregon, a study conducted by the university revealed that microplastic particles shed from clothing, packaging bags, and other plastic products end up in the seafood consumed by people, emphasizing the necessity for technologies and strategies to reduce plastic pollution.
In this study, researchers examined 182 seafood samples obtained from the coast of Oregon or local markets. These seafood items are commonly caught in the region.
Results showed that only two fish samples (one cod and one herring) did not contain suspected plastic particles in their edible tissues.
Other samples, including rockfish, cod, Chinook salmon, Pacific herring, Pacific lamprey, and pink shrimp, all contained “artificial particles,” including cellulose fibers from colored cotton, paper, and cardboard, as well as tiny plastic fragments.
Susanne Brander, an associate professor and ecotoxicologist at Oregon State University’s College of Agricultural Sciences, assisted in analyzing and verifying these samples in her laboratory.
The study results provide evidence that plastic particles are widespread in the edible tissues of marine and freshwater species in Oregon.
Elise Granek, a professor of environmental science and management at Portland State University who led the study, stated, “We found that the smaller organisms we sampled appeared to ingest more anthropogenic, non-nutritious particles, such as shrimp and small fish like herring that feed on zooplankton.”
She noted that other research has found high concentrations of plastic particles in areas where zooplankton aggregate. These particles may resemble zooplankton and therefore be ingested by animals that feed on zooplankton.
Brander expressed concerns, saying, “It is worrying that microfibers appear to move from the gut to other tissues such as muscle. This has broad implications for other organisms, including potentially humans.”
Previous studies have indicated that individuals who consume more seafood tend to have higher levels of plastic particles in their bodies, particularly those who consume bivalves such as oysters or clams.
As for how long these plastic particles remain in the body and their effects on human health, researchers are currently unclear and further research is needed.
Brander and her colleagues do not advocate for people to stop consuming seafood, but stress the importance of consumers and scientists being aware of the extent of plastic particle exposure in the environment. These pollutants are present in the air, water, and many other food sources apart from seafood, making them ubiquitous.
Granek emphasized, “If we handle and use products that release plastic particles, these particles will enter the environment and be absorbed by things we consume, like fish. What we release into the environment eventually ends up back on our plates.”
Given this, Granek’s research team is seeking solutions. She mentioned that besides continuing efforts to understand the impact of plastic particles on animals, they are conducting experiments to test effective solutions to reduce the entry of plastic particles into marine ecosystems.
However, researchers stated in the study report that they uniformly believe the only effective way to prevent plastic particles from entering the environment is to cease the production of plastic products.
The findings of the study were published in the journal “Frontiers in Toxicology.”