Detection of fibrous microplastics and natural microfibers in fish species (Engraulis encrasicolus, Mullus barbatus and Merluccius merluccius) for human consumption from the Tyrrhenian Sea.

The occurrence of natural/artificial and synthetic microfibers was assessed in three commercial fish species (Engraulis encrasicolus, Mullus barbatus, Merluccius merluccius) from the Tyrrhenian Sea sold for human consumption. The gastrointestinal tracts of n. 150 samples were analyzed, the isolated microfibers were classified applying a morphological approach, based on the analysis of their morphological features, coupled with the identification of the chemical composition of a subsample of microfibers. All the species contained microfibers at levels ranging from 0-49 items/individual and the number of ingested microfibers significantly differed between pelagic and demersal fishes. The evaluation of fiber morphologies highlighted that natural/artificial microfibers were the most numerous among the isolated microfibers, while the dominant colors were blue, black, and clear in all the species. Chemical characterization confirmed the morphological identification and indicated cellulose and polyester as the most common polymer types. Considering the analytical issues that may affect the evaluation of microfiber pollution, the results pointed out the importance of an accurate morphological approach that allows the distinction between different fiber types, before the spectroscopic analyses. Moreover, the implementation of fast and accessible methods to identify microfibers in fish species intended for human consumption will be beneficial also to make an adequate risk assessment to consumer health.

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Declaration of Competing Interest ☒ The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. ☐ The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: