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Assessing Microplastic Contamination and Polymer Hazard in Preserved Clams Marketed in Italy and Spain
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Researchers found tiny plastic particles (microplastics) in every sample of canned and jarred clams they tested from Italy and Spain, and surprisingly, the glass-jarred clams had 10 times more plastic contamination than canned ones, likely from packaging materials like paint, glue, and plastic linings used during processing. While scientists are still studying the health effects of eating microplastics, this research suggests that even "cleaner" packaging like glass jars doesn't guarantee less plastic exposure, and better manufacturing standards may be needed to reduce contamination in seafood.
This study investigated microplastics in commercially preserved bivalves from Italy and Spain, including glass-jarred clams, canned clams, and canned cockles, analysing both edible tissue and preservation medium to reflect actual consumer exposure. Microplastics were found in all samples, with glass-jarred clams showing a load ten times higher (1.64 ± 0.27 MP g -1 ) than canned cockles (0.11 ± 0.02 MP g -1 ) and canned clams (0.09 ± 0.02 MP g -1 ). Fibres were the most common type, mainly 5–500 μm in size and predominantly blue or transparent. Glass-jarred clams contained polyurethane, blue paint residues, polyamide, ABS, PVC, and epoxy resins, while canned products contained polyamide-based resins and polyacrylic acid. Polymer Hazard Indexes ranged from 217964 to 2324522, with glass-jarred clams having the highest rating. These findings indicate that contamination may occur during packaging and processing, with species-specific factors influencing uptake. The presence of high-hazard polymers emphasises the importance of standardised analytical methods, improved packaging, and updated dietary exposure data.
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When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.