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Occurrence and Characteristics of Micro and Mesoplastics in Commercial Canned Sardines (Sardine spp.) from Kota Kinabalu, Sabah, Malaysia: A First Report
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Researchers checked 25 brands of canned sardines from Malaysia and found tiny plastic bits (mostly plastic fragments) in about a third of them, though only in small amounts—no more than two pieces per brand. This is a good news/bad news situation: while the plastic levels found were low, it confirms that even processed, canned seafood isn't completely free of these particles, adding to the bigger picture of how much plastic we might be unknowingly eating and why scientists want to keep tracking it.
Introduction: Recently micro and mesoplastic pollution has increased attention regarding food safety issues as they are present in marine organisms. However, limited studies reported this contamination in processed seafood products. This study aimed to investigate the micro and mesoplastic in 25 brands. The particles were inspected for their physical and chemical characteristics, including size, shape, colour, and polymer composition. Methods: Seventy-five canned sardines’ samples (n = 75) were purchased and analyzed. Density separation was used to extract micro and mesoplastics followed by stereoscopic microscope. Physical characteristics (size, shape and colour) were recorded while polymer type determined using Fourier Transform Infra-red (FTIR) Spectroscopy. Results and Discussion: A total of nine plastic particles were recovered from all analyzed subsamples, indicating low-level occurrence. Plastic particles were detected in eight of the 25 brands, with no more than two particles observed in any single brand. The main polymer types detected were Polyethylene terephthalate (PET) and polyethylene (PE). Detected plastic particles were in colours of red, yellow, transparent, green, black and purple. Based on morphology micro and mesoplastic were categorized into fragments, fibres, films and spheres with fragments being the main shape. Conclusion: This study confirms the occurrence of micro and mesoplastics in canned sardines, albeit at relatively low levels. The findings provide baseline data for assessing dietary exposure and emphasize the need for further investigation across the seafood processing chain.
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