PORTLAND, Ore. (KOIN) – Tiny particles from clothing, packaging and other plastic products are ending up in Oregon seafood, according to a new Portland State University study.

The PSU research team conducted the study to better understand microplastic contamination in Oregon finfish and shellfish, which can make their way onto people's plates.

Overall, the researchers said microplastics in Oregon seafood are widespread and were found in a vast majority of the seafood samples in the study.

During the study, the team looked at anthropogenic particles – the materials made or modified by humans – found in the edible tissue of six marine species that are culturally or economically important to Oregon including – black rockfish, lingcod, Chinook salmon, Pacific herring, Pacific lamprey, and pink shrimp.

Researchers compared microplastic concentrations among the species and any differences among species acquired from research fishing vessels compared to samples acquired from supermarkets and seafood vendors.

According to the study, 1,806 suspected microplastic particles were found in 180 of 182 samples of the fish and shrimp. The only two fish without any detected microplastics were a Pacific herring ana lingcod the team acquired from a fishing vessel.

Pink shrimp – which filter-feed right below the surface of the water – had the highest concentrations of microplastics and Chinook salmon had the lowest concentrations, followed by rockfish and lingcod, researchers discovered.

“We found that the smaller organisms that we sampled seem to be ingesting more anthropogenic, non-nutritious particles,” said Elise Granek, lead researcher and PSU professor of environmental science and management. “Shrimp and small fish, like herring, are eating smaller food items like zooplankton. Other studies have found high concentrations of plastics in the area in which zooplankton accumulate and these anthropogenic particles may resemble zooplankton and thus be taken up for animals that feed on zooplankton.”

Initially, the researchers expected the processing from catch to consumer would lead to additional contaminants from plastic packaging meant to preserve seafood; however, this wasn’t true across the seafood samples.

During the study, researchers rinsed off the fish fillets and shrimp to replicate how most people prepare them, which suggests any additional contamination on the fish could be removed with rinsing.

However, the study found, “evidence of the widespread presence of particles in the edible tissues of Oregon’s marine and freshwater species.”

“It’s very concerning that microfibers appear to move from the gut into other tissues such as muscle,” said Susanne Brander, an associate professor at Oregon State University who helped analyze suspected plastics in her lab. “This has wide implications for other organisms, potentially including humans too.”

Despite the findings, the researchers note they are not advocating for people to stay away from seafood because microplastics are found everywhere from bottled water, beer, and honey, to beef, chicken, and veggie burgers.

“If we are disposing of and utilizing products that release microplastics, those microplastics make their way into the environment, and are taken up by things we eat,” Granek said. “What we put out into the environment ends up back on our plates.”

To reduce exposure to microplastics, the team recommends consumers buy whole local fish whenever possible. For seafood handlers, the team recommends finding alternatives to plastic packaging and instead using natural materials made from beeswax, starches, or sugars.

Next, the team said future studies should explore how microplastics get into muscle tissue and say public policy should regulate anthropogenic particles.