Microplastics databaseStaples and side dishesChecked 2026-10-01
Microplastics in meat, seafood and plant-protein foods
A 2024 study of 111 samples of 16 food items bought in the US found particles in 88% of them, with more in more highly processed foods. The lowest was chicken breast (2 particles per serving) and the highest was breaded shrimp (370).
Amounts found in studies
| Study | What was tested | Size range and method | Results |
|---|---|---|---|
| Milne et al. (2024) | 111 samples of 16 commercial products in the US (meat, seafood, plant-based) | Particles of 0.045 mm or larger were counted; 124 particles were checked by Raman and FTIR | Found in 88%. Average of 74 per serving. 2 in chicken breast, 370 in breaded shrimp. More in highly processed products. No difference by brand or type of store |
Results can differ by orders of magnitude depending on the smallest particle size counted and whether particles are counted or weighed. Numbers from different studies cannot be compared directly (→ Why numbers differ).
Good to know
- 72% of the “microplastics” counted were fibers such as cotton and cellulose containing dye (included under California’s definition), and only 18% were identified as synthetic polymers.
- There is little evidence that packaging is the main source: the same material as the packaging was found in 7 samples.
- The study was funded by the McConnell Foundation, and three of the authors are affiliated with the environmental group Ocean Conservancy (stated in the paper).
Data from Japan
No study measuring Japanese meat or processed foods was found.
Sources
- Milne MH et al. Environ Pollut 2024;343:123233 (PMID 38159628)
Last checked 2026-10-01. “Confirmed in the abstract” means we report only what the paper's abstract says. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
Public bodies such as WHO, FAO and EFSA do not currently recommend that individuals avoid any particular food because of microplastics. This page lists facts from research and public agencies' documents; it does not judge whether a food is good or bad.