Pink shrimp, Pacific herring… Researchers have highlighted the presence of plastic microparticles in fish and shellfish consumed in an American state.
- Microplastics, these tiny particles from our clothing, packaging and plastic products, are today present in the flesh of fish and shellfish consumed in Oregon, in the United States, according to a study.
- By analyzing six key species, including Pacific herring and pink shrimp, the researchers found 1,806 particles suspected of coming from human activity in 180 out of 182 samples.
- “It is very worrying that microfibers pass from the intestine to the muscles, which we consume,” warn the scientists, who insist on everyone’s responsibility. “What we release into the environment ends up on our plates.”
It’s no longer a surprise: microplastics, these tiny particles from our clothing, packaging and plastic products, are infiltrating the entire food chain. A new study, carried out by researchers at Portland State University (PSU), reveals that these microfragments are now present in the flesh of fish and shellfish consumed in Oregon, in the United States.
Which species are most affected?
To arrive at this conclusion, published in the journal Frontiers in Toxicologythe research team analyzed six key species, including Chinook salmon, Pacific herring and pink shrimp. Their research focused on levels of microplastics in edible tissues and how they differ depending on the position of species in the food chain. The results are striking: 1,806 particles suspected of coming from human activity were found in 180 samples out of 182. Plastic fibers were the most present, followed by fragments and plastic films.
Pink shrimp, which filter their food near the surface, showed the highest concentrations of microplastics, unlike less contaminated Chinook salmon. According to scientists, small species like herring consume these particles which resemble their usual food, zooplankton – themselves often contaminated.
Contrary to what researchers thought, the processing of fish, from fishing to sale, does not systematically introduce additional microplastics to seafood. By rinsing the fillets and shrimp, the researchers simulated common kitchen actions , and found that some surface particles could actually be removed in the process.
Microplastics omnipresent in the environment
“It is of great concern that microfibers pass from the gut to the muscles, which we consume”alert scientists in a press releaseemphasizing the need to further study the mechanisms of this contamination.
Although the researchers do not recommend giving up seafood – microplastics are omnipresent, including in bottled water or honey – they emphasize everyone’s responsibility. “What we release into the environment ends up on our plates”they recall.
The PSU lab is also looking toward solutions: understanding the effects of particles on organisms and testing strategies that reduce their presence in marine ecosystems.
