Effects of frying on microplastics load in fish and implications on health

Abstract

Abstract Microplastics (MPs) have been found in almost everything we eat and drink. With one‐third of all plastic waste being dumped in the ocean, MPs, derivatives from plastics, have contaminated our water sources and all the aquatic fauna in them. For many people, seafood forms one of their daily delicacies, and the method of cooking could have implications on the MP loads in them. There are, however, limited studies on the effects of the method of cooking on MPs in seafood, and to address this knowledge gap, this study looks at the effects of frying on MPs in fish. Eighteen raw fish samples were compared to 18 fried fish samples. The results showed more MP loads in the fresh fish than in the fried fish. Furthermore, there were more MP loads in the remaining oil used in frying than in the raw oil. The study recommends that there should be more education to create awareness of the reuse of oil used to fry fish, as this could pose a food security risk. Policies and strategies to help with the proper management of plastic wastes could also go a long way to reduce MPs in fish and seafood in general. Further studies to quantify the effects of MPs in foods on human health are warranted.

Keywords

• food processing
• food safety
• healthy food