Microplastics in seafood: Relative input of Mytilus galloprovincialis and table salt in mussel dishes

Abstract

Due to current marine pollution, microplastics ingestion through seafood is an increasing risk for consumers. In this study, microplastics from mussels (Mytilus galloprovincialis) and table salt employed in popular dishes in Bay of Biscay (Spain) were quantified and analysed by Fourier-Transformed Infrared spectroscopy. Microplastics varied in mussels (mean 0.55–3.20 items/g) depending on the environmental pollution of the collection point (seawater, 0.002–0.015 items/mL; sand, 0.06–0.38 items/g). Microplastics content in table salt (0.1–0.38 items/gr) was much lower than in mussels. Chemical substances found from microplastics in mussels and salt are catalogued as hazardous for human health. Significant correlation between microplastics in sand and mussels was found, suggesting that consumers’ risk of microplastics ingestion depends on the harvesting area. Routine microplastics analysis in mussels and disclosure of microplastics content on seafood labels are recommended for conscious, informed consumption.