Canned Fish Research Articles

Advancements and Challenges in Real-Time Electronic Vision Technologies for Canned Fish Quality Inspection: A Comprehensive Review

The global demand for high-quality canned fish products has driven the adoption of advanced inspection technologies to ensure consistency, safety, and compliance with industry standards. This paper provides a comprehensive review of real-time electronic vision technologies employed in the inspection of canned fish quality. It traces the evolution of the canned fish industry from manual inspection methods to sophisticated automated systems, emphasizing the role of technologies such as hyperspectral imaging, machine learning algorithms, and electronic vision systems. The effectiveness of these technologies in detecting defects, assessing quality parameters, and maintaining product integrity is critically analyzed. Despite their benefits, challenges such as high costs, the need for specialized skills, and integration complexities with existing production processes are significant barriers. This review addresses these challenges and proposes solutions, including cost-reduction strategies, workforce training, and the development of adaptable systems. The paper concludes by outlining future research directions, particularly in validating these technologies in real-world scenarios and enhancing their accessibility to the industry. The findings offer valuable insights for researchers and industry stakeholders aiming to advance the quality control of canned fish products through innovative technological solutions.

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Canned fish is one of TEFA Fish Canning’s products that has potential in Indonesia, however consumption of canned fish in Indonesia is still relatively low than the other countries. One of the problems that often occurs with canned fish products from TEFA Fish Canning is the lack of product variations are limited only to tomato and chili sauce. One of the canned fish that has the potential to be developed is lemuru fish with yellow spices in cans by combining canning technology and a touch of typical Indonesian processing in yellow spices. The objectives of the research were (a) to see the formulation and nutritional value of yellow spiced lemuru fish products in canned packaging, (b) to assess the product’s sensory quality to determine market acceptance, and (c) to determine the best yellow spiced lemuru fish formulation using the Multiple Attribute method. This research was carried out using a Completely Randomized Design (CRD) with 5 formulations of yellow spiced lemuru fish being tested including lemuru fish with pesmol seasoning, lemuru fish with rujak seasoning, lemuru woku fish, lemuru fish with rujak basil seasoning, and lemuru fish with pesmol basil. The parameters tested include physical, chemical and organoleptic characteristics. Parameters for determining the best treatment include color (L*, a*, & b*), pH, salinity, hedonic test (aroma, color, taste, texture, & overall) and hedonic quality test (aroma, color, taste, texture, & whole). The test results show that canned yellow spiced lemuru fish with formulation 3, namely woku lemuru fish, is the sample with the best parameter attributes, namely with values L* = 50.88, a* = 29.03, b* = 54.23, pH = 6, 32, salinity = 1.09, hedonic color = 4.24, aroma = 3.92, taste = 3.68, texture = 3.84, and overall = 4.20. The final results will show yellow spiced lemuru fish as a new canned fish product at TEFA Fish Canning with a recommended shelf life that has been tested using Arrhenius Method. Based on the Arrhenius test, canned lemuru fish with yellow spices can be stored at 30°C for 224 days. The novelty brought about in this research is the formulation of yellow spiced lemuru fish products in cans which can be used as a new product for TEFA Fish Canning as a solution to the problem of minimal product variety.

Safety evaluation of organochlorine pesticides and polybrominated diphenyl ethers in imported canned fish in Nigeria

Organochlorine pesticide (OCP) and polybrominated diphenyl ether (PBDE) concentrations were measured in thirty popular brands of imported canned fish (mackerel, sardines, and tuna) in Nigeria to ascertain potential threats to humans arising from their consumption. The Σ20 OCP concentrations in mackerel ranged from 0.47 to 7.36 ng g−1, while those of tuna and sardines varied from 1.06 to 2.19 and 0.11 to 12.7 ng g−1, respectively. The Σ39 PBDE concentrations in mackerel varied from 0.06 to 4.21 ng g−1, while those of tuna and sardines ranged from 0.19 to 3.18 and 0.04 to 8.26 ng g−1, respectively. The estimated daily intake (EDI) of OCPs and PBDEs from ingestion of the canned fish by adults and children were in the magnitude of 0.03 to 17.6 ng kg−1 bw day−1 and 9.9 × 10−3 to 11.5 ng kg−1 bw day−1 respectively. The hazard index (HI) and total cancer risk (TCR) values for OCPs and PBDEs from ingestion of the canned fish were less than 1 and 10−6, respectively. The dietary intakes of OCPs and PBDEs from these brands of canned fish by adults and children result in no adverse non-cancer and cancer risks.

Opening a can of worms: Archived canned fish fillets reveal 40 years of change in parasite burden for four Alaskan salmon species.

How has parasitism changed for Alaskan salmon over the past several decades? Parasitological assessments of salmon are inconsistent across time, and though parasite data are sometimes noted when processing fillets for the market, those data are not retained for more than a few years. The landscape of parasite risk is changing for salmon, and long-term data are needed to quantify this change. Parasitic nematodes of the family Anisakidae (anisakids) use salmonid fishes as intermediate or paratenic hosts in life cycles that terminate in marine mammal definitive hosts. Alaskan marine mammals have been protected since the 1970s, and as populations recover, the density of definitive hosts in this region has increased. To assess whether the anisakid burden has changed in salmonids over time, we used a novel data source: salmon that were caught, canned, and thermally processed for human consumption in Alaska, USA. We examined canned fillets of chum (Oncorhynchus keta, n = 42), coho (Oncorhynchus kisutch, n = 22), pink (Oncorhynchus gorbuscha, n = 62), and sockeye salmon (Oncorhynchus nerka, n = 52) processed between 1979 and 2019. We dissected each fillet and quantified the number of worms per gram of salmon tissue. Anisakid burden increased over time in chum and pink salmon, but there was no change in sockeye or coho salmon. This difference may be due to differences in the prey preferences of each species, or to differences in the parasite species detected across hosts. Canned fish serve as a window into the past, providing information that would otherwise be lost, including information on changes over time in the parasite burden of commercially, culturally, and ecologically important fish species.

Governance of the circular economy in the canned fish industry: A case study from Spain

Spain is the leading country in production, 305,403 tons in 2022, of canned fish in Europe. Part of its success is because this industry is one of the leading sectors in innovation and technology transfer within the agri-food chain in Spain. At the beginning of the 21st century, its research center created a line of product valorization, the seed of current research on circular economy. This article aims to analyze, from the New Institutional Economics (NIE) approach, the process of institutional change and the evolution of the Spanish canned fish sector. The evolution of the legal framework, as well as the internal organization of the sector and its strategies, have modified the governance relationships, altering the incentives and transaction costs of the industry actors. The results show the existence of two distinct stages, 2007–2015 and 2016–2022. In the first stage, most of the research projects were regional in nature and institutional relations were more limited. In the second stage, the creation of a solid legal framework together with the inauguration of a new research center, the incorporation of new equipment, the increase in the number of partners and the increase in relations with agents in the sector reinforced the implementation of the circular economy in the canning industry. In both periods, the high degree of associationism in the Spanish canned fish industry is key to creating economies of scale, increasing public and private collaborations and participating in research projects.

Metal Content, Fatty Acid and Vitamins in Commercially Available Canned Fish on the Bulgarian Market: Benefit-Risk Ratio Intake.

Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of toxicological concern and essential elements (Cd, Al, Cu, Cr, Mn, Fe, Pb, Ni, and Zn), the fatty acid composition, and the fat-soluble vitamin and antioxidant pigment contents of various canned fish products purchased on the Bulgarian market. The estimated weekly intake and human health benefit-risk ratio based on metal elements and n-3 LC-PUFA contents in canned fish products were assessed. The contents of the analyzed elements in the canned samples were found to be below the limits set by various health organizations. Al was detected in only one sample. The profile of fatty acids showed that the canned fish had high PUFA/SFA ratios, EPA + DHA contents and low SFA, AI and TI values. The analyzed canned fish contained significant contents of fat-soluble vitamins. The Atlantic bonito in a jar sample was characterized by a high percentage of vitamin A (26.7% RDI) and vitamin D3 (142% RDI) per 100 g portion. The calculated EWI value shows that the consumption of canned fish products did not present any risk. The benefit-risk ratio indicates that the canned fish species are safe for human consumption, except for one sample regarding Cr.

Fish DNA Sensors for Authenticity Assessment-Application to Sardine Species Identification.

Food and fish adulteration is a major public concern worldwide. Apart from economic fraud, health issues are in the forefront mainly due to severe allergies. Sardines are one of the most vulnerable-to-adulteration fish species due to their high nutritional value. Adulteration comprises the substitution of one fish species with similar species of lower nutritional value and lower cost. The detection of adulteration, especially in processed fish products, is very challenging because the morphological characteristics of the tissues change, making identification by the naked eye very difficult. Therefore, new analytical methods and (bio)sensors that provide fast analysis with high specificity, especially between closely related fish species, are in high demand. DNA-based methods are considered as important analytical tools for food adulteration detection. In this context, we report the first DNA sensors for sardine species identification. The sensing principle involves species recognition, via short hybridization of PCR-amplified sequences with specific probes, capture in the test zone of the sensor, and detection by the naked eye using gold nanoparticles as reporters; thus, avoiding the need for expensive instruments. As low as 5% adulteration of Sardina pilchardus with Sardinella aurita was detected with high reproducibility in the processed mixtures simulating canned fish products.

Analysis of Histamine Level in Lemuru Fish (Sardinella lemuru) in the Canning Industry

The presence of histamine is one of the food safety issues in the canned fish manufacturing industry. Histamine usually appears in canned fish products due the raw material employed is pelagic fish such as lemuru which is rich in histidine amino acid. Histidine can cause histamine production via decarboxylation reaction by bacterial activity during the heat canning process. As a result, the purpose of this study was to investigate the increase in histamine levels that occurred in both canned fish raw materials and final products utilizing the Biofish 300 method. Aside from that, thermocouple and thermometer were used to analyze the fish’s central temperature and surface. SNI 2729:2013 was also utilized to assess the physical quality of raw materials regarding fresh fish. Based on the result, the histamine level increased significantly from raw material to product, accounting for 10.24 ppm and 16.92 ppm respectively (P < 0.05). However, the histamine levels in all samples remained below the company’s threshold (50 ppm) indicating canned fish was still safe to consume. To mitigate the effects of increased histamine, industry must develop a cold chain system by observing the central temperature of raw materials (≤4°C), and the processing room temperature (≤25°C) regularly. Similarly, prior to further processing, the raw material quality should not be less than 7.

Risk Analysis of Fresh Lemuru Fish Supply Chain at Banyuwangi Port

The abundance of lemuru fishery products around Coastal Fisheries Port in Muncar has led to the growth of a processing industry cluster made from lemuru fish which produces canned fish (sardines, tuna), fish flour and oil as well as frozen fish around Muncar port. Factories or industries whose raw materials require a large amount of money to move materials that are easily damaged will tend to choose their industrial locations around sources of raw materials. This shows that Indonesian people are aware of the nutritional contribution of consuming fish. The amount of production and consumption of this fish is also influenced by the season and weather so that the supply of caught fish is uncertain but the demand for fish is always increasing. Apart from that, other risks are inaccurate knowledge of fish handling, the distribution of caught fish that takes too long affects the decrease in the quality of fresh caught fish and the selling price of caught fish. Flying fish at Muncar Fishery Port is very dependent on the fishing season, so the availability of supplies fluctuates. The purpose of this study was to identify the supply chain structure and supply chain risks for lemuru at Muncar Fishery Port, analyze the highest risk factors in the lemuru supply chain at Muncar Fishery Port at each tier of fishermen, collectors and traders and recommends supply chain risk mitigation for lemuru fish for each tier at the Muncar Fishery Port based on risk identification.

Measurement of polychlorinated biphenyls in different high consumption canned foods, using the QuEChERS/GC-MS method

Polychlorinated biphenyls (PCBs) are organic pollutants containing chlorine, which can be carcinogenic to humans. The current research focused on the heart risk and determination of PCBs levels in canned foods using the modified QuEChERS (fast, easy, cheap, effective, resistant and safe) method and gas chromatograph/mass spectrometer (GC-MS) technique. In this study, LOD (limit of detection), LOQ (limit of quantification), and recovery ranged from 0.06 to 0.32, 0.18 to 1.07 ng/g, and 97.05 to 102.5 %, respectively. In canned foods, the highest median of PCBs was PCB 52 (0.27 ± 0.20 ng/g fat) and the lowest median were PCB 28 and 138 (not detected in samples). Also, the maximum median of PCB 28, 52, 101, 138, 153, and 180 were detected in eggplant samples (0.06 ng/g), haricot samples (0.49 ng/g), eggplant samples (0.36 ng/g), eggplant samples (0.19 ng/g), eggplant samples (0.11 ng/g) and lentiform samples (0.66 ng/g), respectively. The median PCBs levels of oral exposure were estimated to be in the range of 9.80E-07to 4.30E-05 ng/g.d for all population groups, which were meaningfully lesser than the Tolerable daily intake value. The Monte Carlo simulation (MCS) outcomes indicated that the rank order of PCBs in adults based on incremental lifetime cancer risk (ILCR) was Lentiform (7.05E-8) > canned fish (5.73E-8) > Eggplant (5.38E-8) > Haricot (4.33E-8) > pasta source (2.06E-8); and in children was Lentiform (3.40E-7) > canned fish (2.72E-7) > Eggplant (2.44E-7) > Haricot (2.06E-7) > pasta source (9.83E-8). The median values of the ILCR induced oral exposure for all groups were within safe limits (lower than 10−6). The heat map and multivariate principal component analysis (PCA) showed significantly different contributions of PCBs profile in samples as the PCA axis scores were correlated with the type of cans. Based on the obtained outcomes, it can be concluded that the PCBs of canned food do not potential health risks to Iranian consumers.

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus.

The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus (p < .05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO2/kg for S. australasicus, and found 2.47 mg KOH/g and 3.76 meqO2/kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg-1), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg-1). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO2/kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO2/kg), It can be concluded for fish 6 months storaged S. guttatus, shelf life increased the and can be stored for several years.

Risk assessment of trace metals in canned fish commercialized for human consumption in Egypt

Fourteen trace elements were examined using ICP-OES in the imported canned tuna fish, sardines, and tuna packaging medium that were sold in Greater Cairo. The leaching into acetic acid (3%) was done to simulate the releasing of trace metals from cans. The association between the trace metal levels in tuna, oil/brine, and the leaching of trace metals into 3% acetic acid solution was investigated. All trace metals were found in all samples, although Cd was not. Eight of 25 canned tuna (32%), and one of 5 canned Sardina pilchardus fish (20%) have Pb concentrations that exceeded the permissible limit (PL), whereas one albacore tuna (1/25; 4%) exceeded Finland's PL for As. Except for aluminum, which had higher concentration in oil/brine than in brine alone, there were no variations in other metal concentrations. Although, there is no considerable release of most metals into acetic acid, Fe and Al did, with a leaching median of 32 and 0.16 mg/L, respectively. The average daily intake of arsenic (0.850 mg) was greater than tolerable daily intake (TDI) for adults advised by WHO. The provisional tolerable weekly intake (PTWI) for As (0.085 mg/kg bw/week) also surpassed the advised PTWI. Only 3 out of 30 samples (10%) had PTWIs for Pb above them. The computed non-carcinogenic hazard index (HI) indicating that canned tuna consumption may have health risk for human. The most significant factor in all samples' higher target hazard quotient (THQ) levels was arsenic. This study comprises popular tuna fish species from Thailand, Vietnam, Italy, and Morocco, including skipjack, longtail, albacore, and sardina fish. Thus, it is pertinent to all nations that import tuna from these nations.

Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety

This study investigated the influence of species, capture method, chilling, and freezing on the quality and variations in biogenic amines of Thunnus tonggol and Thunnus albacares. Samples were collected from different sources, including fisheries ports, cold rooms, and canning factories. The results indicated that canned fish had significantly higher levels of biogenic amines, especially histamine, compared to raw fish from ports and cold rooms. However, all canned samples complied with the FDA regulation of 50 mg/kg for histamine content. Canning led to a substantial increase in total amines, with histamine being the predominant amine in most groups. Putrescine was present in all samples, with the highest levels found in canned tuna made from frozen yellow-fin tuna captured using drift gillnetting. Canned samples also exhibited higher cadaverine levels compared to raw tuna. Storage conditions, capture method, and tuna species were found to significantly affect tuna quality and biogenic amines formation.

Thermostable allergens in canned fish: Evaluating risks for fish allergy.

Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish-allergic patients may be advised to consume canned fish, as some fish-allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products. We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish-allergic patients (n = 53). Finally, sIgE-binding proteins were identified by mass spectrometry. The canned fish showed a markedly reduced PV content and binding to PV-specific antibodies compared with conventionally cooked fish. However, PV and other heat-stable fish allergens, including tropomyosin and collagen, still maintained their sIgE-binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%-45%) and tuna (8%-17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding. We showed that canned fish products may not be safe for all fish-allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat-stable fish allergens and food challenge conducted in suitable environments.

Efficiency of processing fish products at enterprises of the Saratov region in the context of import substitution

The relevance of the research lies in the need to develop the fisheries complex of the Saratov region in terms of import substitution of fish products and products of its processing, substantiation of the priority development of the agro-industrial complex as part of the national economy. The scientific significance of this study lies in the possibility of practical application in the region to provide the population with food products, create new jobs, as well as an additional source of replenishment of the regional budget. The proposed methodological aspects can be used in the development of strategic solutions for the development of the fisheries complex of the Russian Federation in the context of import substitution. The proposed mechanism of logistics links will provide canned fish products to the population of the Saratov region, as well as other regions. The authors made a conclusion on the economic efficiency of the organization of processing of river fish caught in freshwater reservoirs of the Saratov region. The relationship between practical efficiency and the level of competitiveness of fish farms in our region is revealed.

Justification for requirements applicable to updating the standard for canned fish liver, caviar and milt «Po-Murmanski» in order to enhance products’ competitiveness

This aims to justify the requirements for updating the current national standard GOST R56418–2015 «Cannedfish liver, caviar and milt «Po-Murmanski». Specifications», taking into consideration the results from qualitymeasurements of canned fresh minced cod liver. Research methods: Sensory analysis of food and the titrimetric method with visible indication was applied. This paper summarizes the results from measurements of the fat acidity value in canned food that was made in compliance with GOST R56418–2015 in marine environments from 2016 to 2021. We made an assessment to justify the expiry dates and storage requirements for canned food under the two temperature conditions. The paper defines the main provisions of the standard that require updating. Results: This paper proves the practicability of updating the standard GOST R56418–2015 by such ways as follows: changing the expiry dates of canned cod (haddock) liver «Po-Murmanski» under different storage conditions, applying the standard instrumental procedure to estimate the fat acidity value, using a geographical indication in labeling as a modern way of product differentiation. The paper shows dynamics in the fat acidity value during the storage of canned food made of fresh minced cod liver under the two temperature conditions. The paper demonstrates correlations between the fat acidity value and the organoleptic properties of canned food that was made of fresh and frozen fish in compliance with the existing various reference documents on standardization. Practical relevance: The results from this study will be used to update GOST R56418–2015. After public discussions and approval under the established procedure, the updated national standard will be demanded by factories and companies.

Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel.

The effect of previous frozen storage (-18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel (Scomber scombrus) was studied. Previous frozen storage led to an increased (p < 0.05) content of canned samples of K (oil-coated samples) and Ca (all coating conditions) and to a decreased (p < 0.05) content of P (aqueous-coating samples) and S (water- and oil-coated samples). For trace elements, a content increase (p < 0.05) in Cu and Se (brine-canned samples) and Mn (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower (p < 0.05) Mg, P, S, K, and Ca contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for Co, Cu, Mn, Se, and Fe in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes).

Tobit analysis of canned fish consumption in Erzurum province, Turkey

This study aims to determine the attitudes and behaviors of consumers towards canned fish consumption and to analyze the factors affecting the consumption of canned fish in the Erzurum province, Turkey. Data were collected from 384 households through one-on-one interviews in Erzurum province. The proportional sampling method was used for sampling. In addition, the Tobit model was used to determine the factors affecting the consumption of canned fish. In the model, the demographic characteristics of the consumers and their consumption quantities were included as explanatory. The average household size was 4.46 individuals, and canned fish consumption was 161.69 g·year-1 per capita. Canned fish accounted for 11.50% of household fish consumption. The proportion of families consuming canned fish was 25.78%. As household fish consumption increases by 1 kg per year, canned fish consumption decreases by 1.29%. Moreover, when the price of canned fish increases by USD 1, canned fish consumption increases by 1.37%. When monthly fish expenditure increases by USD 1, consumption of canned fish increases by 0.48%. The fact that the head of the household is a civil servant increases the consumption of canned fish by 5.23%, and the consumption of canned fish is 11.8% higher in families who consider canned fish nutritious. As a result, canned fish enterprises shouldinfluence consumers to consume more canned fish, especially in the summer.

Chemical, microbiological and sensory based analysis of some imported canned fish and comparison with recommended tolerable limit

Chemical, microbiological and sensory based analysis of some imported canned fish and comparison with recommended tolerable limit

Microplastic contamination in canned fish sold in Türkiye.

The presence of microplastics (MPs) in processed seafood is a growing concern. In this study, 33 different canned fish brands belonging to seven producers were purchased from the Turkish market and investigated. MPs composition, possible sources, and potential intake were assessed. Light microscopy was used to quantify potential MPs, and micro-Raman microscopy was used to identify the polymer types. The results showed that all the samples had at least one MPs particle, and fragments were the most abundant (57.3%) shape of MPs. Polyolefin (21.88%) was the most common polymer type. The results showed that packaging and the production processes are the main possible sources of MPs. Human intake estimation risk is relatively lower since canned fish consumption is relatively low. The findings suggest that the risk related to MPs in canned fish should be considered one of the components of food safety management systems.