The Max Rubner Institute has developed new analytical methods to reliably detect microplastics in fish and seafood. The lack of standardized methods makes it difficult to compare previous data. The researchers led by Julia Süssmann have adapted environmental analysis techniques to precisely detect plastic particles in edible tissue.

The method involves enzymatic and chemical treatment of the samples to remove organic components such as proteins and fats without damaging the plastic particles. These are then isolated by pressure filtration. Mass-based methods, in which samples are heated and gaseous decomposition products are analyzed, enable the quantification of various plastics such as polyethylene or polypropylene. In addition, a fluorescent dye method has been developed that makes microplastics visible by staining and distinguishes them from natural particles such as bones. A semi-automatic image analysis determines the quantity, size and shape of the particles.

The study shows that microplastics occur in small, unevenly distributed quantities, which is why highly precise detection methods are required. Contamination by laboratory equipment or chemicals was minimized by parallel blank samples. The detection of nanoplastics was difficult as these particles clump together or stick to filters and are overlaid by food components.

Microplastics are not only found in fish and seafood, but also in milk, meat, eggs and honey. According to the Federal Institute for Risk Assessment, health risks are currently unlikely, but further research into the effects and absorption pathways is necessary.

Original Papers:

Nile red staining for rapid screening of plastic-suspect particles in edible seafood tissues | Analytical and Bioanalytical Chemistry

Pressure-assisted isolation of micro- and nanoplastics from food of animal origin with special emphasis on seafood | Journal of Consumer Protection and Food Safety

Read also:

Microplastic pollution: 15 percent ends up in the ocean – MedLabPortal

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