Polystyrene microplastic particles in the food chain: Characteristics and toxicity - A review

Polystyrene (PS) is a crucial material for modern plastic manufacturers, but its widespread use and direct discard in the environment severely affect the food chain. This review provides a detailed study on the impact of PS microplastics (PS-MPs) on the food chain and the environment, including information on their mechanism, degradation process, and toxicity. The accumulation of PS-MPs in organisms' different organs leads to various adverse reactions, such as reduced body weight, premature deaths, pulmonary diseases, neurotoxicity, transgenerational issues, oxidative stress, metabolic alterations, ecotoxicity, immunotoxicity, and other dysfunctions. These consequences affect diverse elements in the food chain, spanning from aquatic species to mammals and humans. The review also addresses the need for sustainable plastic waste management policies and technological developments to prevent the adverse impacts of PS-MPs on the food chain. Additionally, it emphasizes the importance of developing a precise, flexible, and effective methodology for extracting and quantifying PS-MPs in food, considering their characteristics like particle size, polymer types, and forms. While several studies have focused on the toxicity of polystyrene microplastics (PS-MPs) in aquatic species, further investigation is required to understand the mechanisms by which they are transferred across multiple trophic levels. Therefore, this article serves as the first comprehensive review, examining the mechanism, degradation process, and toxicity of PS-MPs. It presents an analysis of the current research landscape of PS-MPs in the global food chain, providing insights for future researchers and governing organizations to adopt better approaches to managing PS-MPs and preventing their adverse impacts on the food chain. As far as we know this is the first article on this specific and impactant topic.