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New research reveals shocking levels of plastic contamination in our seafood

New research reveals high levels of plastic contamination in a variety of seafood, with a popular pantry item recording the highest amount.

Ellen Ransley

NCA NewsWireAUGUST 6, 202010:55AM

Shocking levels of plastic contamination have been found in sardines, prawns and crab, new research has revealed.

A team of University of Queensland researchers, lead by PhD candidate Francisca Ribeiro said significant amounts of microplastic had been found in a range of edible seafood, most notably sardines, prawns, oysters, and crabs.

Microplastics are extremely small pieces of plastic debris in the environment that result from the disposal and breakdown of commercial plastic and industrial waste. Ms Ribeiro said the study was an important step in understanding how human health could potentially be impacted by microplastics in seafood.

Among the samples, the most common use plastic in use – polyethylene – was found in high levels of concentration.

“We found polyvinyl chloride – a widely used synthetic plastic polymer – in all samples we tested,” Ms Ribeiro said.

“From the edible marine species tested, sardines had the highest plastic content, which was a surprising result.

“Another interesting aspect was the diversity of microplastic types found among species, with polyethylene predominant in fish and polyvinyl chloride, the only plastic detected in oysters.”

Francisca Ribeiro and her team of UQ researchers discovers alarming levels of microplastic in seafood.Source:Supplied

The UQ research team found the total plastic concentration detected in each species was: 0.04mg in prawns, 0.1mg in oysters, 0.3mg in crabs, and 2.9mg in sardines.

Microplastics are very small pieces of plastic that pollute marine environments, and are eaten by a range of organisms, from planktonic organisms to large marine mammals.

Studies show microplastics can also enter a human diet from bottled water, sea salt, beer, honey, and dust left to settle on meals.

The method developed and used by the UQ research team is a major step forward for plastic quantification techniques in seafood, as it allows results to be reported in a mass unit which hasn’t been done before.

“We can now define what microplastic levels can be considered harmful to human health,” Ms Ribeiro said.

The next phase of the research project is to identify the sources of the plastic contamination found in the seafood tested.

https://www.news.com.au/technology/science/new-research-reveals-shocking-levels-of-plastic-contamination-in-our-seafood/news-story/a453ff9d519d9ca2aaabea1f797d615e