Seafood Contaminated: 180 of 182 Samples Contain Microplastics—What It Means for You

A recent Portland State University (PSU) investigation has uncovered a troubling reality: microplastics pervade nearly all seafood along the U.S. West Coast. Researchers examined edible tissue from six widely consumed species—black rockfish, lingcod, Chinook salmon, Pacific herring, Pacific lamprey, and pink shrimp—and detected anthropogenic (human‑made) particles in 180 out of 182 samples.

Key Findings

• Ubiquity of Microplastics: Nearly every sample (99 %) contained microplastic fragments smaller than five millimeters.

• Species Variation: Pink shrimp harbored the highest microplastic loads, while Chinook salmon exhibited the lowest concentrations.

• Size Matters: “Smaller organisms ingest more non‑nutritious particles,” notes PSU co‑author Elise Granek, underscoring the vulnerability of lower–trophic‑level species.

A Broader Pattern
This Western‑coast survey echoes global trends. An Ocean Conservancy study found microplastics in 88 % of protein samples—meat and fish alike—estimating that an average U.S. adult may consume up to 3.8 million microplastic particles annually.

Where Do Microplastics Come From?
Microplastics originate from:

• Garment Fibers: Synthetic textiles shed tiny strands during washing.

• Packaging: Plastic bags, bottles, and films fragment over time.

• Everyday Plastics: Degraded household items release microscopic particles into waterways.

Once in the environment, they bioaccumulate through the food chain—eventually reaching our dinner plates.

Health Implications Under Investigation

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