Relevance and reliability of evidence for microplastic contamination in seafood: A critical review using Australian consumption patterns as a case study

Dawson, Amanda L.; Santana, Marina; Miller, Michaela E.; Kroon, Frederieke J.

doi:10.1016/j.envpol.2021.116684

Cited by 46 publications

(12 citation statements)

References 111 publications

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“…Also, the obtained results regarding the microfiber color agree with those reported in the literature, probably due to the fact that blue, transparent, and black are the most common colors of microfibers in marine ecosystems (Gago et al, 2018). Bivalves are of particular interest because their extensive filter-feeding activity exposes them directly to microplastics present in the environment (Li et al, 2019), but in the case of commercial samples the entire supply chain which may affect the microplastic, including microfiber, levels should be considered (Dawson et al, 2021). Firstly, before the sale, commercial mussels may undergo depuration which may favor the elimination of around 85% of the ingested microplastics, mostly for larger particles which are faster eliminated than smaller ones (Weber et al, 2021).…”

Section: Discussionsupporting

confidence: 84%

“…Nevertheless, although these sources could impact the number of microplastics that contaminate the sample, only some of these can reach human consumers. For this to occur, bivalves, still alive, should ingest microplastics and transfer them to the gut cavity (Catarino et al, 2018;Dawson et al, 2021). Microplastics impact a high proportion of the wild E. encrasicolus caught in the Mediterranean Sea and the occurrence of plastic particles was found also in other tissues than stomach contents (Collard et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…At the moment, despite the evaluation of human exposure through commonly consumed foods showed that fibers are the most commonly ingested type of microplastic by humans, the extent of microfiber contamination in seafood remains less recognized (Cox et al, 2019;Doucet et al, 2021). The study of microfibers levels in commercial samples may also reflect the contribution from the processing and point-of-sale environment, and their quantification should be included as food safety management measures (Li et al, 2019;Dawson et al, 2021).…”

Section: Articlementioning

confidence: 99%

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Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results

et al. 2021

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There is a global concern over the impact of microplastics on marine species and trophic webs. Microfibers commonly represent the greater portion of microplastics in the aquatic environment, but little is known about fiber uptake and accumulation by marine biota. The aim of the study was to investigate the potential plastic microfiber contamination in mussels (Mytilus galloprovincialis) and anchovies (Engraulis encrasicolus) from the Tyrrhenian Sea sold for human consumption. Anthropogenic debris was extracted from the digestive tracts of fish and the whole shellfish using a 10% KOH solution and quantified under a light microscope. The preliminary results showed the occurrence of potential plastic and natural microfibers in 73% of the samples. On average mussels contained 1.33 microfibers/g w.w. and 7.66 items/individual, while anchovies contained 9.06 microfibers/individual. Considering that mussels are consumed as a whole, and small pelagic fish, as anchovy, may be eaten without removing the gastrointestinal tract, microfiber contamination may lead to human exposure. More research is required to adequately assess the risk that microplastics, including microfibers, may pose for food safety and human health.

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Section: Discussionsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Articlementioning

confidence: 99%

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Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results

et al. 2021

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“…The spread of microplastic throughout global marine ecosystems have generated concern about whether microplastic ingestion in seafood could penetrate the food web and eventually be consumed by humans. The fish species sampled in this study are mostly eaten after their gastrointestinal tracts are removed, thus the chance of human consumption of the microplastic in this case is low (Dawson et al, 2021). It is important consumers ensure fish are appropriately gutted prior to consumption.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Microplastic in Fish From Australia and Fiji

et al. 2021

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Awareness surrounding plastic pollution has increased significantly in the past decade, leading to concerns on potential adverse effects on biota, including the consumption of microplastic by fish. Globally, plastic has been found in many species of fish, but little research has been undertaken in the southern hemisphere. We assessed the abundance and type of plastic in fish captured and sold for human consumption in Australia and Fiji. Fish (goatfish, sea mullet, paddletail, and common coral trout) had their gastrointestinal tracts dissected and microplastic quantified under a microscope. Plastic polymer types were confirmed using μ-FTIR. In Australia, plastic was found in 61.6% of fish gastrointestinal tracts, while in Fiji, 35.3% of fish had plastic. Fish from Australia had almost double the amount of plastic on average than fish caught in Fiji, with 1.58 (± 0.23) pieces per fish in Australia compared to 0.86 (± 0.14) in fish caught in Fiji. The types of plastic differed between countries, with fibers comprising 83.6% of microplastic pieces in fish from Australia whereas 50% of microplastic found in fish from Fiji was film. Polyolefin was the most abundant polymer type in both fibers from Australia and film from Fiji. We hypothesize variations in abundance and plastic type are a reflection of the population density and coastal geomorphology, but may also be a result of legislation and waste management strategies in the two countries. This work adds evidence to the pervasive presence of plastic in fish gastrointestinal tracts, reinforcing the urgent need for efficient plastic waste management, but also a better understanding of the impacts of microplastic on marine biota.

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“…Microplastics in marine ecosystems are those small plastic fragments that can be consumed by aquatic species (e.g., fish, shellfish, marine invertebrates) and transferred along the food chain to human beings [112][113][114][115]. To detect and identify microplastics, several approaches have been developed, ranging from the simple visual inspection to more advanced techniques, such as chromatography coupled with mass spectrometry and spectroscopic techniques [114,[116][117][118][119]. A recent application with HSI was proposed by Zhang et al [120] to evaluate in-line microplastic contamination (quantification and identification) of Carassius carassius.…”

Section: Microplastic Evaluationmentioning

confidence: 99%

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Hassoun¹,

Siddiqui

Smaoui

et al. 2022

Applied Sciences

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Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

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Relevance and reliability of evidence for microplastic contamination in seafood: A critical review using Australian consumption patterns as a case study

Cited by 46 publications

References 111 publications

Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results

Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results

A Comparison of Microplastic in Fish From Australia and Fiji

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

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