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Microplastics and Their Possible Effects on Seafoods
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This review examines how microplastics enter seafood through ingestion and surface contamination, discussing evidence for plastic presence in fish, shellfish, and other seafood products consumed by humans. The authors evaluate potential health risks from both the plastic particles themselves and the chemical additives and pollutants they carry.
It is known that plastics and microplastics, which are their breakdown products, have harmful effects on human health and contain some commonly used chemicals. It is known that plastic particles, which are increasingly becoming a global problem, have many negative effects on the environment and human health. People are constantly exposed to plastic through contaminated food, misused plastic products, atmospheric fallout and urban dust containing microplastics, personal care products (PCPs) and synthetic clothing. some plastic products, such as bisphenol (BPA), polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), dichlorobiphenyls trichloroethanes (DDTs), and PFOs contain toxic additives, thus posing a risk factor for marine organisms. Therefore, assessing the possible impact of microplastic levels on marine food chains and humans is considered important for human health. Although definitive evidence linking microplastic consumption to human health is not sufficient, the results obtained from studies conducted on humans exposed to high concentrations of microplastics, model animal and cell culture experiments, it is possible to say that the effects of microplastics trigger some negative developments related to the immune, neurological, and hormonal systems. Nonetheless, knowledge on microplastic toxicity is still limited and largely influenced by exposure concentration, particle properties, adsorbed contaminants, tissues involved and individual susceptibility, requiring further research.
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Microplastics and Nanoplastics in Food
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This review summarizes how microplastics enter the food chain through seafood and aquaculture, carrying both physical and chemical hazards from plastic additives and adsorbed pollutants. It discusses the risks to human health from consuming seafood contaminated with microplastics.
Microplastics as contaminants in commercially important seafood species
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This review summarizes evidence that microplastic ingestion is widespread in commercially important seafood species including mollusks, crustaceans, and fish. Evidence indicates that microplastics can affect physiology, reproductive success, and survival in marine organisms, and may also act as vectors for chemical pollutants. The study highlights the potential for human exposure to microplastics through seafood consumption, though the full health implications remain to be determined.
Microplastic: pollution issue and seafood security
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This review explains how microplastics enter the marine environment and contaminate seafood, summarizing evidence of their presence in fish and shellfish consumed by humans. The authors highlight seafood safety concerns and call for better regulation and monitoring of microplastic contamination in food systems.
Tracing the Journey of Microplastics from Aquatic Ecosystems to Seafood
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This review summarizes existing research on microplastics found in fish, shellfish, and other seafood, tracing how the particles enter aquatic animals and sometimes their edible tissues. It describes possible effects on these organisms, including digestive disruption and oxidative stress, and notes that microplastics can carry other pollutants. Human dietary exposure through seafood is noted as a possible route, though actual exposure levels and health risks remain under investigation.
Microplastic risks in the seafood in terms of food safety and their research methods
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Microplastics and nanoplastics accumulate in aquatic organisms including fish, shellfish, and marine mammals, and can transfer into the human food supply through seafood. This review summarizes the health risks and detection methods used to identify microplastics in seafood, noting that some food processing steps may also introduce contamination.
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