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Measuring microplastics in seafood
Summary
Researchers measured microplastic concentrations in five types of commercially sold seafood and found widespread contamination across oysters, prawns, crabs, squid, and sardines. The study provides some of the first data on how much plastic people may be ingesting through seafood consumption.
When fish and other marine animals ingest microplastic pollution, the contaminants can end up in seafood. A new study reveals just how much and what types of microplastics may come with a serving of squid or sardines ( 2020, DOI: ). Francisca Ribeiro of the University of Queensland and the University of Exeter and her colleagues bought raw oysters, prawns, crabs, squid, and sardines from a fish market and prepared samples for testing by breaking down the edible parts with an alkaline solution. They then filtered the solids, extracted the plastics with a solvent, and used pyrolysis gas chromatography/ mass spectrometry to look for five common polymers in marine plastic waste. The team found that sardines had the highest concentration of microplastics (30 mg per 100 g serving) and squid the lowest (0.7 mg per 100 g serving). The team found polyvinylchloride in all the samples and polypropylene in all