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Microplastic exposure in anchovies: baseline evidence from small-island waters of Indonesia
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Researchers checked anchovies from a small Indonesian island for microplastics and found tiny plastic bits, mostly fibers, in almost all the fish, averaging about one particle per anchovy. Since anchovies are typically eaten whole, this means people consuming them may also be swallowing these plastic particles, though this study only measured contamination levels and didn't test health effects. The findings highlight the need for ongoing monitoring and stronger efforts to reduce plastic pollution in our oceans to protect seafood safety.
Microplastics are emerging contaminants in aquatic environments and may enter human exposure pathways through seafood consumption. However, baseline exposure data for small pelagic fish in small-island settings remain limited, particularly in Indonesia. Anchovy (Stolephorus spp.), which is commonly consumed whole, may represent a direct dietary exposure pathway. This study aimed to quantify and characterize microplastic contamination in anchovy collected from Dendun Island waters. A descriptive cross-sectional study was conducted in 2025 using 100 anchovy samples obtained from local catches. Microplastics were extracted using oxidative digestion followed by density separation, filtration, and stereomicroscopic observation. Data were analyzed descriptively. A total of 109 microplastic particles were identified, with a mean abundance of 1.09 particles per individual. Fibres dominated (67.0%), followed by films (20.2%) and fragments (12.8%). Various colours were observed, indicating heterogeneous particle characteristics. This study provides baseline evidence of microplastic contamination in anchovy from a small-island coastal setting, highlighting its potential as a dietary exposure pathway. These findings support the need for routine monitoring and strengthened plastic pollution control strategies to protect seafood safety and public health.
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Microplastic contamination in Indonesian anchovies from fourteen locations
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Microplastic contamination was found in anchovies sampled from 14 locations across Indonesia, with contamination levels varying by location and suggesting that the widespread marine distribution of microplastics poses risks to commercially important small pelagic fish.
A Comparison of the Microplastic Consumption by Small and Large Anchovy Fish
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Researchers compared microplastic ingestion in small versus large anchovies from four sites in Indonesian seas, finding that both size classes contained microplastics but with differences in particle abundance and type. Since anchovies are often consumed whole, this raises concerns about direct human exposure to microplastics through seafood.
Microplastic abundance in anchovy Stolephorus indicus (Van Hasselt, 1823) in the Lada Bay, Pandeglang, Banten
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Researchers found high concentrations of microplastics averaging 246 particles per individual in anchovies from Lada Bay, Indonesia, along with 156 particles per litre in the surrounding water. Fibres dominated both matrices, indicating that synthetic textiles are a major local source of contamination.
Ingestion of microplastics by anchovies from east Lombok Harbour, Lombok Island, Indonesia
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Researchers investigated microplastic contamination in the digestive tracts of anchovies (Stolephorus spp.) from East Lombok Harbour, Indonesia, finding an average of 88 microplastic particles per individual. Fibres (51%) and films (30%) dominated the microplastic morphologies, with FTIR spectroscopy confirming polymers including polypropylene, polystyrene, and polyethylene.
Low occurrence of microplastic contamination in anchovies, a transboundary species, in Thai waters
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Researchers investigated microplastic occurrence in 100 anchovies from the Gulf of Thailand and Andaman Sea, finding a surprisingly low contamination rate of approximately 8% with only fragment-type MPs smaller than 500 micrometers detected, attributing the low levels to schooling behavior dilution effects, offshore distance from point sources, and the short six- to twelve-month lifespan of the fish.
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