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Impact of Fibrous Microplastic Pollution on Commercial Seafood and Consumer Health: A Review
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This review examines how microfibers, the most common type of microplastic in the ocean, contaminate commercial seafood species. Fish and shellfish ingest microfibers that accumulate primarily in their digestive tracts but can also reach muscle tissue that humans eat. The authors highlight gaps in understanding the food safety implications and call for more research on how microfiber consumption through seafood affects human health.
The omnipresence of microfibers in marine environments has raised concerns about their availability to aquatic biota, including commercial fish species. Due to their tiny size and wide distribution, microfibers may be ingested by wild-captured pelagic or benthic fish and farmed species. Humans are exposed via seafood consumption. Despite the fact that research on the impact of microfibers on marine biota is increasing, knowledge on their role in food security and safety is limited. The present review aims to examine the current knowledge about microfiber contamination in commercially relevant fish species, their impact on the marine food chain, and their probable threat to consumer health. The available information suggests that among the marine biota, edible species are also contaminated, but there is an urgent need to standardize data collection methods to assess the extent of microfiber occurrence in seafood. In this context, natural microfibers should also be investigated. A multidisciplinary approach to the microfiber issue that recognizes the interrelationship and connection of environmental health with that of animals and humans should be used, leading to the application of strategies to reduce microfiber pollution through the control of the sources and the development of remediation technologies.
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This review evaluated the current knowledge on microplastic contamination in fish and shellfish in relation to seafood safety. Researchers found that while microplastics are commonly detected in the gastrointestinal tracts of fish (which are typically not consumed), bivalves and small fish eaten whole may present a more direct route of human exposure, though the overall health risk from microplastics in seafood remains uncertain.
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This literature review synthesized findings from seven observational studies on microplastic contamination in seafood, specifically fish and bivalves from marine environments. A total of 421 microplastic particles were found in bivalves and 386 in fish across the reviewed studies, with fiber type dominating at over 86–90% of particles in both organism types. The digestive system was the most common site of microplastic accumulation, highlighting contamination risks for seafood consumers.
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This review explains how microplastics enter the marine environment and contaminate seafood, summarizing evidence of their presence in fish and shellfish consumed by humans. The authors highlight seafood safety concerns and call for better regulation and monitoring of microplastic contamination in food systems.
Microplastics in Fish and Fishery Products and Risks for Human Health: A Review
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This review summarizes existing research on microplastic contamination in fish and seafood products and the associated human health risks. Microplastics found in fish can carry harmful chemicals and pathogens, and once eaten by humans, they may cause oxidative stress and move from the gut to other tissues. The review highlights seafood as a major dietary source of microplastic exposure and calls for better monitoring and risk assessment.
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