How worried should the seafood industry be about microplastics?

About this episode

The episode discusses the impact of microplastics on the seafood industry and consumer health, featuring insights from experts in environmental studies and toxicology.

Microplastics are in everything, including seafood. In this episode, we first speak with Tony Walker, an environmental studies professor and researcher at Dalhousie University, about his recent study detecting microplastics in lobster meat off the coast of Nova Scotia. Then we turn to Norbert Kaminski, director of Michigan State University's Institute for Integrative Toxicology and Center for Research on Ingredient Safety, to unpack the latest science on the health effects of microplastics and what the real risks are for consumers and the seafood industry.

People in this episode

Guests: Tony Walker, Norbert Kaminski

Topics covered

• microplastics
• seafood industry
• health effects
• environmental studies
• consumer risks

Keywords

• microplastics
• seafood
• lobster meat
• health risks
• environmental impact

Mentioned in this episode

Organizations: Dalhousie University, Michigan State University, Institute for Integrative Toxicology, Center for Research on Ingredient Safety

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