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Problèmes de santé publique liés à la consommation de fruits de mer
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This French review examines the public health hazards associated with consuming seafood, including biological contaminants (viruses, bacteria) and chemical contaminants including microplastics. Seafood is the most direct dietary route for human microplastic exposure, especially for filter feeders like mussels and oysters that concentrate plastic particles in their tissues.
Seafood could be a solution to meet global food demand that will double by 2050. Seafood includes a wide variety of edible marine organisms, except fish and mammals. These are molluscs, crustaceans, echinoderms and algae. Like any food, seafood can involve hazards transmitted to humans through food, which affect the health of the consumer. These hazards are both biological (viruses, bacteria, parasites) and chemical (toxins, allergens, chemicals, microplastics). The exposure of populations to these hazards through seafood consumption can be notably explained by their mode of production and the dietary habits. Firstly, the sanitary quality of products reflects the quality of the aquatic environment from which they are taken, which can be contaminated by various types of pollution (faecal or chemical, chronic or accidental). The products are then handled, often treated without using additives or chemical preservatives, and finally distributed without any other means of preservation than refrigeration or freezing. Finally, the dietary habits of seafood favour exposure to certain hazards. Seafood safety must be integrated throughout the food chain, under the responsibility shared by all stakeholders. Seafood safety appears to be an emerging public health issue of global scope, because the sea does not stop at borders.
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This review highlights the serious threat microplastics pose to marine life and the millions of people who depend on seafood as a primary protein source. Marine organisms, especially filter-feeders like oysters and mussels, accumulate microplastics that can cause tissue damage, oxidative stress, immune changes, and behavioral problems. Since these shellfish are often eaten raw, any toxins they accumulate -- including microplastics -- pass directly to humans.
The risks of marine micro/nano-plastics on seafood safety and human health
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This review examined the risks of marine micro- and nanoplastics to seafood safety and human health, detailing how plastic particles are ingested by marine organisms and transferred through the food chain to consumers.
Mikroplasty v mořských plodech a jejich dopad na lidské zdraví
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This study investigated the ingestion of microplastics by commercially harvested oysters and the effect of depuration on particle clearance, finding that standard depuration protocols did not fully eliminate microplastics from oyster tissues. Particles retained in gill and mantle tissues after depuration may still be present in oysters sold for human consumption.
Microplastics in Pnw, Bivalves, and the Impact on Oceanic Ecosystems and Human Health
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This review discusses how microplastics accumulate in bivalves such as oysters and mussels in Pacific Northwest coastal waters, how they move up the food chain, and why seafood consumers in the region may face elevated exposure risks. The paper synthesizes the threat to both marine ecosystem stability and human health from microplastic bioaccumulation in commercially important shellfish.
Microplastic pollution in commercially important edible marine bivalves: A comprehensive review
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This review summarizes research on microplastic contamination in edible shellfish like mussels, clams, and oysters, which accumulate high levels of plastic particles in their tissues. Because bivalves are eaten whole including their digestive systems, they are a direct pathway for microplastics to enter the human body. While microplastics do not appear to kill shellfish outright, they can harm their immune systems and reproduction, potentially affecting both shellfish populations and human consumers.
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