News from CRIS: New Review - Seafood & Microplastics Safety
October 13, 2025
Microplastics have become a familiar part of conversations about pollution, plastics, and health. In recent years, many headlines have warned that eating seafood could expose us to plastic particles, which has led to some people’s increased concern about the safety of fish and shellfish.
A new paper published in Environmental Science & Technology Letters and coauthored by CRIS director Norbert Kaminski, Ph.D., finds that, based on the current peer-reviewed scientific literature, seafood is less risky than many presume. The study finds that microplastics in seafood aren’t the primary source of human exposure and that avoiding seafood due to plastic fears could do more harm than good.
The paper provides more evidence supporting the safety of consuming seafood.
Top Takeaways:
- Microplastics are not localized. Microplastics are in the air, dust, and across all types of foods.
- Seafood isn’t unique. Exposure from fish and shellfish is similar to that from other foods and far lower than from indoor air.
- Seafood remains a safe, healthy, nutrient-rich food.
What does the paper on microplastics and seafood discuss?
Researchers analyzed how plastic contamination in food is studied and reported, and found a clear imbalance. More than 70% of research and media coverage about microplastics in food focuses on seafood, even though exposure from eating fish or shellfish is similar to that from other foods.
This narrow focus contributes to public perception, which impacts the belief that seafood is uniquely risky. In reality, the most significant source of microplastic exposure isn’t food; instead, it’s the air and dust around us.
How much microplastic are we really exposed to?
The study compared typical daily exposures from different sources:
| Source | Estimated Exposure (particles per adult per day) |
|---|---|
| Indoor air and dust | 100 – 1,000 |
| Bottled or tap water | 10 – 100 |
| Seafood (mussels, oysters, fish) | 1 – 10 |
| Other foods (salt, honey, chicken, etc.) | 1 – 10 |
In other words, you’re less exposed to microplastics in seafood than you are to breathing indoor air.
What about health risks from microplastics?
- Microplastics don’t build up in your body. Micro-sized plastic particles pass through your digestive system and are excreted naturally.
- Toxicity concerns are minimal. Recent studies discussed in this paper found that even when plastic particles contain additives or adsorb environmental chemicals, the levels are orders of magnitude below what would pose a health concern.
- No advisories exist. To date, no regulatory agency has issued consumption warnings for plastics in food because the weight of evidence doesn’t support regulations at this time.
The science is still evolving, but current evidence suggests that dietary exposure to microplastics poses minimal risk to human health.
Why the focus on seafood?
Seafood was one of the first foods tested for microplastics. Early researchers assumed marine species would be the most exposed, and seafood samples are readily available to researchers.
The early focus on seafood helped create a strong public narrative. However, as new studies examined other foods and beverages, the evidence has shown that microplastics are not just found in seafood. From salt and honey to beer and vegetables, exposure levels are remarkably similar across food categories.
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To continue reading the entire blog post, visit: https://cris.msu.edu/news/new-evidence/new-review-seafood-microplastics-safety/.