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Microplastic contamination in commercially packaged edible seaweeds and exposure of the ethnic minority and local population in Mexico
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Researchers analyzed commercially packaged edible seaweed products sold at ethnic food stores in Mexico and found microplastic contamination in all samples tested. The most common types were fibers and fragments made of polymers like polyethylene and polypropylene. The study raises concerns about dietary microplastic exposure for ethnic minority communities and local populations who regularly consume imported seaweed products.
Diet is an important pathway for microplastic exposure. This study examined distinct edible seaweed products sold at ethnic food stores in Mexico for microplastic contamination, as well as the exposure of the Asian ethnic minority and local population to microplastics. Microplastics were extracted from seaweed samples using a wet oxide digestion with hydrogen peroxide followed by zinc chloride density separation. They were subsequently detected, quantified, and the polymer type was determined via microscopic inspection and Fourier transform infrared spectroscopy. Microplastic contamination was detected in all samples, with an average abundance of 24.0 ± 9.4 items g. Fibrous-shaped (61 %) and non-colored (57 %) microplastics were prevalent. Microplastics with sizes smaller than 0.2 mm prevailed (60 %), and they have the potential to penetrate gut barriers and endanger human health. Polymers identified consisted of polyethylene-polypropylene, polyamide, cellophane, rayon, and polyethylene terephthalate. According to pollution load index values, seaweed samples were minimally contaminated with microplastics, with values ranging between 3.7 and 6.0. The estimated yearly intake of microplastic from seaweed consumption by the South Korean and Chinese populations in Mexico was 5.8 × 10 ± 2.3 × 10 and 5.7 × 10 ± 4.9 × 10, respectively. This study's findings highlight the importance of improved control measures for minimizing microplastics in foods for export.
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