Microplastics detected in common seafood species

Research indicates that microplastics are prevalent in several common types of seafood, specifically shrimp, bivalve mollusks, and various fish species.

Shrimp have been identified as highly susceptible; research from Vietnam National University, Ho Chi Minh City, recorded an average of 0.73 microplastic particles per gram of wet weight. A separate study in Oregon, US, found that shrimp had the highest detection rates among 182 seafood samples tested.

Bivalve mollusks, such as clams, cockles, and oysters, are particularly at risk because they filter large volumes of water for nutrients, inadvertently ingesting plastic. Research from the University of Hull in the UK suggests these organisms can contain up to 10.5 microplastic particles per gram of tissue, with the highest concentrations found in Asian waters.

While fish can also act as a pathway for microplastics into the food chain, the concentration in edible meat varies depending on the species and whether the plastic is located in the digestive tract, gills, or other tissues. The Food and Agriculture Organization (FAO) notes that while microplastics can enter the human body and potentially cause oxidative stress or affect the immune system and gut microbiota, experts advise against the extreme measure of completely removing seafood from the diet.