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How worried should the seafood industry be about microplastics? episode artwork

EPISODE · Dec 2, 2025 · 19 MIN

How worried should the seafood industry be about microplastics?

from Deep Dive: The SeafoodSource Podcast

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.

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How worried should the seafood industry be about microplastics?

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How long is this episode of Deep Dive: The SeafoodSource Podcast?

This episode is 19 minutes long.

When was this Deep Dive: The SeafoodSource Podcast episode published?

This episode was published on December 2, 2025.

What is this episode about?

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...

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