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Increased Microplastic Intake from Fry-Cooked Fish Muscle Tissue

Environmental Science & Technology Letters 2025 1 citation ? Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count. Score: 53 ? 0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.

Mindong Ma, Lihui An Mindong Ma, Mindong Ma, Mindong Ma, Mindong Ma, Lihui An Ziye Zhang, Mindong Ma, Ziye Zhang, Daoyuan Yang, Ying Yang, Ying Yang, Mindong Ma, Mindong Ma, Lihui An Ziye Zhang, Daoyuan Yang, Daoyuan Yang, Mindong Ma, Mindong Ma, Lihui An Lihui An Song Cui, Lihui An Lihui An Lihui An Ziye Zhang, Lihui An Ziye Zhang, Ziye Zhang, Mindong Ma, Mindong Ma, Daoyuan Yang, Haixia Sui, Lihui An Lihui An Lihui An Lihui An Haixia Sui, Lihui An Haixia Sui, Song Cui, Haixia Sui, Haixia Sui, Haixia Sui, Lihui An Lihui An Lihui An Haixia Sui, Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Song Cui, Song Cui, Song Cui, Song Cui, Haixia Sui, Haixia Sui, Lihui An Lihui An Lihui An Song Cui, Lihui An Lihui An Song Cui, Haixia Sui, Lihui An Lihui An Haixia Sui, Lihui An Lihui An Haixia Sui, Haixia Sui, Lihui An Lihui An Lihui An Lihui An Haixia Sui, Lihui An Song Cui, Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Lihui An Haixia Sui, Haixia Sui, Haixia Sui, Haixia Sui, Haixia Sui, Haixia Sui, Lihui An Lihui An

Summary

Researchers compared how different cooking methods affect microplastic levels in fish muscle tissue and found that frying significantly increased microplastic abundance from 4 to over 36 particles per gram. Steaming and boiling did not cause significant changes in microplastic levels. The study identified PVC fragmentation during frying as a primary contributor and suggests that cooking methods should be factored into dietary microplastic exposure assessments.

Polymers

PVC

Body Systems

Musculoskeletal

The health risks of microplastic exposure have raised global concerns due to their ubiquitous presence. While current studies emphasize microplastic detection in seafood, the influence of cooking methods remains understudied, potentially biasing risk assessments. This study employed both laser direct infrared spectroscopy to detect microplastics larger than 20 μm and pyrolysis thermal desorption–gas chromatography–mass spectrometry to quantify microplastics exceeding 0.22 μm, aiming to comprehensively evaluate microplastic variations in fish muscle tissue after boiling, steaming, and frying. Frying significantly elevated microplastic abundance in fish muscle (p < 0.05), from 4.00 ± 3.01 to 36.43 ± 14.39 items/g (corresponding to 32.30 ± 11.20 and 58.09 ± 24.94 μg/g), whereas steaming and boiling showed no significant changes (p > 0.05). Notably, sub-20 μm microplastics were identified in fish muscle, with polyvinyl chloride fragmentation during frying as a primary contributor. These findings provide novel insights into cooking-induced microplastic dynamics in seafood, advancing risk assessments for dietary microplastic exposure.

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