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Uncovering microplastics contamination in canned seafood
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Researchers tested multiple types of canned seafood and found microplastic contamination in every single product examined, with an average of 3.5 particles per can. Octopus in tomato sauce and tuna in olive oil had the highest contamination levels, and polyester fibers were the most common type found. This study identifies canned seafood as yet another pathway through which people are regularly consuming microplastics, with contamination potentially introduced during the processing and canning stages.
There is limited research on the occurrence of microplastics (MPs) in canned seafood. All types of canned seafood investigated in the present study were contaminated. After sample digestion in 30 % hydrogen peroxide, a total of 40 MPs were recovered. Fibers were the most common type, blue was the dominant colour, and Fourier Transform Infrared Spectroscopy (FTIR) identified polyester as the most common polymer. Considering all samples, an average of 3.5 ± 5.2 MPs/can was obtained, with octopus in tomato sauce and tuna in olive oil presenting the highest contamination (5.2 ± 7.5 MPs/can and 5.2 ± 5.1 MPs/can, respectively). Also, significant differences between the number of MPs in the seafood tissues and immersion liquids were verified. The present study demonstrates MPs occurrence in canned seafood, a potential contamination pathway for humans. More research on the different stages of the canning processing is vital for understanding MPs contamination in cans.
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Abundance, composition, and potential intake of microplastics in canned fish
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Researchers examined canned tuna and mackerel products for microplastic contamination and found plastic particles present in all samples tested. Fibers were the most common particle type, and polymer analysis identified materials consistent with packaging components. The study estimates potential human microplastic intake from canned fish consumption and highlights the need for further investigation into how processing and packaging contribute to seafood contamination.
Microplastic contamination in seafood: Comparison between fresh and canned samples
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Researchers compared microplastic levels in fresh versus canned versions of four seafood species and found that canned seafood had significantly higher contamination — up to three times more microplastics per gram — suggesting the canning process itself introduces additional plastic particles. This raises new food safety concerns, as consumers eating canned seafood may be ingesting more microplastics than those eating fresh.
Presence of microplastics in commercial canned tuna
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Synthetic microparticles were found in four commercial canned tuna brands sold in Ecuador, present in both water-packed and oil-packed products. The detection of microplastics in a widely consumed processed seafood product raises direct concerns about dietary exposure through the food supply chain.
Isolation and characterization of microplastics in marine foodstuff
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This study isolated and characterized microplastics from a variety of marine food products including canned fish and shellfish, finding contamination in all tested products. The results confirm that processed seafood products carry microplastics through to consumers, expanding the known routes of human dietary exposure.
Microplastic and mesoplastic contamination in canned sardines and sprats
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Researchers analyzed 20 brands of canned sardines and sprats from 13 countries across four continents for micro- and mesoplastic contamination. While 16 brands were free of plastic particles, four brands contained between one and three particles each, identified primarily as polypropylene and PET using micro-Raman spectroscopy. The study provides the first evidence that microplastics can be present in processed canned seafood products intended for direct human consumption.
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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.