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Updated: Sep 23, 2025

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Effects of cooking methods on microplastics in dried shellfish.

Jiana Li1, Liqi Zhang2, Xiaolong Dang1

  • 1Ningbo Academy of Ecological and Environmental Sciences, 315000 Ningbo, PR China.

The Science of the Total Environment
|May 13, 2022
PubMed
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Microplastics are present in dried shellfish, with fibers being the most common type. Cooking methods significantly impact microplastic levels, with steaming recommended to minimize dietary exposure.

Area of Science:

  • Environmental Science
  • Food Science
  • Toxicology

Background:

  • Microplastic contamination is a growing concern in seafood.
  • Research on microplastics in dried shellfish products is limited compared to live shellfish.
  • Understanding microplastic presence in dried seafood is crucial for dietary risk assessment.

Purpose of the Study:

  • To investigate microplastic characteristics in various dried shellfish.
  • To assess the impact of different cooking methods on microplastic abundance.
  • To estimate dietary exposure to microplastics from dried shellfish consumption.

Main Methods:

  • Analysis of microplastics in six types of dried shellfish.
  • Quantification and characterization of microplastics (size, polymer type).
Keywords:
Cooking methodsDietary exposureDried shellfishMicroplastics

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  • Evaluation of microplastic reduction after cooking treatments (steaming, boiling, frying).

    • Main Results:

    • Microplastics were found in all tested dried shellfish (0.3–4.2 items/g).
    • Fibers constituted over 80% of microplastics in razor clams, winkles, and scallops.
    • Cooking methods altered microplastic size and shape, with steaming and frying reducing abundance in razor clams.

    Conclusions:

    • Dietary intake of microplastics is highest for infants.
    • Specific cooking methods are recommended for different shellfish types to reduce microplastic ingestion.
    • Steaming is suggested as the optimal cooking method for shellfish, considering plastic and additive risks.