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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.
• First study comparing MPs in fresh and canned seafood of the same species. • Canned seafood had higher MPs contamination frequency and concentration than fresh. • All four species had more MPs per meal of canned samples compared to fresh ones. • Canned samples showed more variability in polymer types, colours and MPs sizes. • Canning processes may increase/alter MPs contamination, affecting food safety. Awareness of microplastics (MPs) pollution has grown in recent years, with studies reporting MPs contamination in marine ecosystems and seafood and raising concerns for human health. This study addresses a key knowledge gap by comparing MPs contamination in fresh and canned samples of four seafood species: European pilchard, Atlantic chub-mackerel, common octopus, and Mediterranean mussel. MPs were extracted (digestion in 30% hydrogen peroxide), quantified and characterized (polymer composition determined with Fourier Transform Infrared Spectroscopy), revealing a higher frequency of contamination (FC) and concentration in canned samples (FC= 60%, 0.107 ± 0.123 MPs g⁻¹) compared to fresh samples (FC= 37%, 0.038 ± 0.025 MPs g⁻¹). All species presenting a higher concentration of MPs per meal in the canned samples, mainly the Atlantic chub mackerel (0.037 ± 0.076 MPs g -1 of fresh tissue and 0.13 ± 0.15 MPs g -1 of canned tissue) and common octopus (0.005 ± 0.006 MPs g -1 of fresh tissue and 0.12 ± 0.13 MPs g -1 of canned tissue) that presented significantly higher MPs content in the canned meal ( p < 0.05). Principal Component Analysis indicated that canned samples had greater variability in polymer types, colours, and larger particle sizes, indicating possible contamination sources introduced during canning processing. The present findings suggest that canning processes can be an additional source of MPs, highlighting potential implications for consumer exposure and food safety. This emphasizes the need for further research to help understand the mechanisms of MPs transfer within seafood processing facilities.
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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.
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.
Canned seafood as a potential source of microplastics exposure with taxon-specific partitioning and packaging-derived contamination
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Researchers found tiny plastic particles (microplastics) in nearly half of canned seafood products tested, coming from both the fish/shellfish themselves and the can's protective coating—meaning the packaging itself is adding to the problem, not just ocean pollution. If you drink the liquid in the can along with eating the seafood, your plastic exposure more than doubles compared to eating just the solid pieces, so draining that liquid may be a simple way to reduce your intake.
Assessing Microplastic Contamination and Polymer Hazard in Preserved Clams Marketed in Italy and Spain
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Researchers found tiny plastic particles (microplastics) in every sample of canned and jarred clams they tested from Italy and Spain, and surprisingly, the glass-jarred clams had 10 times more plastic contamination than canned ones, likely from packaging materials like paint, glue, and plastic linings used during processing. While scientists are still studying the health effects of eating microplastics, this research suggests that even "cleaner" packaging like glass jars doesn't guarantee less plastic exposure, and better manufacturing standards may be needed to reduce contamination in seafood.
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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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