We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology
AI summary Read the abstract
Researchers analyzed raw, steamed, and canned mussels from Atlantic and Mediterranean harvesting areas for plastic additives like bisphenols, phthalates, and pesticide residues. They found that cooking and canning processes affected the levels of these chemicals, with some compounds increasing after heat treatment. The study underscores the importance of understanding how food preparation methods can influence human exposure to plastic-associated contaminants in seafood.
Microplastics are a complex mix of chemicals containing polymers and certain plastic additives such as bisphenols and phthalates. These particles are porous materials that can also sorb contaminants from their surroundings, and leach chemicals from the particle under certain circumstances. Aquatic animals can ingest microplastic particles, which mostly bioaccumulate in the gastrointestinal tract of animals. In terms of dietary exposure, small animals consumed whole such as mussels, contribute more to the dietary intake of microplastic particles. Plastic additives and contaminants are not chemically bound to the polymers, and certain processing methods or cooking processes result in the release of these chemicals that leach from the plastic particles, leaving them more available for absorption when ingested. Analytical methods are crucial for a better understanding of the occurrence of plastic additives and contaminants in aquatic products, and to know certain circumstances and treatments that influence human exposure. This study uses an MSPD-HPLC methodology for the simultaneous determination of 9 analytes (BPA, BPF, BPS, DEP, DBP, DEHP, DDD, DDT, and DDE) analyzing, for the first time, the occurrence of these chemicals in raw, steamed and canned mussels of two different harvesting areas (Atlantic and the Mediterranean), becoming one of the most efficient methodologies for determining the presence of these analytes in very complex food matrices, able to define the changes in cooking and processing activities. The results showed that the heat and pressure treatment could influence the migration of plastic additives from microplastic particles present in mussels to the cooking liquids.
More Papers Like This
Effects of cooking methods on microplastics in dried shellfish
AI summary Read the abstract
Researchers examined how different cooking methods affect microplastic levels in dried shellfish, finding that certain preparation techniques altered the abundance and characteristics of microplastics present, with implications for human dietary exposure.
Microplastic contamination in seafood: Comparison between fresh and canned samples
AI summary Read the abstract
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.
Effects of microplastics contamination on marine biota
AI summary Read the abstract
Researchers exposed mussels to PVC microplastics under different conditions, finding that short-term exposure caused physiological stress influenced by plastic additives and concentration, while long-term exposure allowed some adaptation. Microplastics were transferred along the food chain to predators but were not absorbed into tissues, suggesting physical passage rather than bioaccumulation.
Binational survey using Mytilus galloprovincialis as a bioindicator of microplastic pollution: Insights into chemical analysis and potential risk on humans
AI summary Read the abstract
Researchers conducted surveys of microplastic contamination in mussels from coastal sites across Morocco and Tunisia, finding plastics in 79 to 100 percent of all samples. The most common types were polyethylene and polypropylene fibers and fragments, with chemical analysis revealing the presence of associated toxic additives. The study estimates that regular mussel consumers in these regions face meaningful microplastic intake, highlighting a potential human health concern.
Validated Method for the Detection of Three Phthalates Derived from Marine Invertebrates
AI summary Read the abstract
Researchers validated an analytical method for detecting three phthalate plasticizers in marine invertebrates, confirming that these common plastic additives accumulate in coastal shellfish. Phthalates are endocrine-disrupting chemicals, and their presence in seafood has implications for human dietary exposure via microplastic-contaminated marine organisms.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.