Microplastic Contamination in Eggs vs. Other Common Foods
Introduction
Microplastics – tiny plastic particles typically smaller than 5 mm – have become widespread contaminants in food and water. Studies have detected microplastics in many foods we consume, raising concerns about human exposure through diet. Common food categories including seafood, meats, dairy, grains, vegetables, and fruits have all been found to contain microplastics to varying degrees. This report compares microplastic contamination levels in chicken eggs with those in other major food groups, based on peer-reviewed studies and credible food safety sources. We also note whether eggs tend to have lower microplastic loads than other foods, and highlight any regional or source-related variations in contamination. A summary table is provided to compare average microplastic levels across these food types for easy reference.
Microplastics in Eggs
Recent research confirms that chicken eggs can contain microplastics, though at relatively low levels. A 2022 study in Food Chemistry optimized methods to detect microplastics in eggs and found an average of about 11.7 microplastic particles per egg. Most of these particles were 50–100 μm in size, predominantly polyethylene plastic, and they were more concentrated in the yolk than the egg white. Notably, cooking did not significantly change the microplastic count in eggs, implying these particles persist through common food preparation. Another study of eggs in Iran (Bushehr port region) reported similar low contamination – roughly 4 microplastic particles per egg on average. These studies suggest that while microplastics do make their way into eggs (likely via hens ingesting contaminated feed or water), the levels are on the order of only a few to a dozen particles per egg. This is a relatively low count compared to many other foods, as discussed below.
Microplastics in Seafood
Seafood (fish and shellfish) is often highlighted as a significant source of microplastic exposure, since marine environments are heavily contaminated with plastic debris. Indeed, numerous studies have documented microplastics in fish tissues and shellfish. For example, one estimate suggests that people who are high shellfish consumers might ingest up to ~11,000 microplastic particles per year just from shellfish like mussels and oysters. Bivalves are filter feeders and are often eaten whole, so their microplastic load can directly transfer to consumers. Fish can also contain microplastics (particularly in the gastrointestinal tract), but filleted fish muscle tends to have fewer particles.
A comprehensive 2024 study examined 16 different protein foods and found microplastics in 88% of all seafood and meat samples tested. Interestingly, this study noted no significant difference in microplastic concentrations between seafood (ocean-sourced proteins) and terrestrial meats. In other words, fish and shellfish were just as likely to contain microplastics as beef, pork, or chicken in that sample. The levels in seafood varied widely depending on the product and processing: minimally processed fish fillets had very low counts (on the order of a couple of particles per serving), whereas highly processed seafood products had much higher levels. For instance, breaded shrimp (a processed seafood product) contained on average 370 ± 580 microplastic particles per serving, whereas a raw skinless fish fillet contained only a few particles. Overall, seafood can be a notable source of microplastics – especially shellfish or processed fish products – but raw fillets may have relatively low levels (comparable to other meats).
Microplastics in Meat (Beef, Pork, Poultry)
Like seafood, terrestrial meats have been found to harbor microplastics, though generally at low levels in raw form. The same 2024 protein study mentioned above found microplastic contamination in 88% of meat samples including beef, pork, and chicken. The lowest contamination among the tested proteins was in a plain chicken breast, at only about 2 ± 2 microplastic particles per serving (~100 g portion). Similarly low counts (single-digit particles per portion) were observed in other unprocessed meats like steak or pork chops. These results indicate that raw meat muscle tissue contains very few microplastic particles – likely because most ingested plastics in livestock stay in the gut or other organs rather than the muscle we eat. However, when meats are processed or ground, contamination tends to increase, presumably due to contact with plastic equipment or packaging. For example, products like chicken nuggets or ground beef patties showed higher microplastic counts per gram than whole cuts of meat.
In addition to muscle cuts, microplastics have also been detected in animal blood and organs, as well as in animal feed. A 2022 Dutch pilot study (Free University of Amsterdam and Plastic Soup Foundation) found plastic particles in all cow blood samples tested, and in 7 of 8 beef samples (meat) analyzed. This study also found microplastics in all tested feed pellets given to cattle. The presence of plastic in feed and animal blood explains how microplastics can end up in meat and milk. Still, for a consumer eating a piece of steak or chicken, the number of microplastic particles ingested is generally very low (often just a few particles), especially if the product is unprocessed. In summary, eggs and raw meats are both on the lower end of microplastic contamination compared to many other foods, although processed meat products can have higher levels.
Microplastics in Dairy
Dairy products, particularly milk, can also contain microplastics introduced through feed or processing. The Dutch study mentioned above tested cow’s milk and found microplastics in 18 of 25 milk samples (72%) from farm and supermarket sources. Most of the detected particles in milk were at very low concentrations (often near the analytical detection limits). There was no significant difference between organic and conventional farms in terms of milk contamination. Another recent review noted that since 2020, at least 17 studies worldwide have confirmed the presence of microplastics in dairy products (including cow’s milk and even human breast milk). These findings indicate that milk and dairy can contain trace microplastic fibers or fragments, likely originating from feed, plastic milking equipment, or packaging. For instance, plastic tubing used in milking machines and plastic milk bottles or caps could shed microparticles into the milk. However, the absolute levels in liquid milk appear to be very low – on the order of a few particles per liter in many cases (with some samples showing no detectable particles above the quantification limit). By comparison, solid dairy products (cheese, etc.) are less studied, but they could similarly pick up contaminants during processing or storage. Overall, while dairy is not microplastic-free, the typical contamination levels (a few particles per sample) suggest that eggs often have comparable or even slightly higher microplastic counts (per item) than a glass of milk, though both are quite low relative to some other foods.
Microplastics in Grains and Cereals
Staple grains and their products can contain microplastics, often introduced during processing, packaging, or from contaminated irrigation water. Rice is one grain that has been closely examined. A study in 2021 found that people could be consuming 3–4 mg of microplastic for every 100 g of rice. Instant rice was even more contaminated, with around 13 mg of plastic per 100 g serving. These values in milligrams correspond to many thousands of microscopic particles (including nano- and micro-scale plastics) per serving, given how light each particle is. The source of rice contamination may include plastic debris in paddy fields or particles from processing machinery and plastic packaging. Washing rice before cooking can reportedly reduce microplastic contamination by up to ~40%, hinting that some particles adhere to the rice surface from processing and can be rinsed off.
Other grain products have also shown microplastic presence. For example, researchers have found microplastics in wheat and corn flour, dried pasta, and bread, usually at low levels (a few particles per gram or less), likely coming from milling equipment or plastic storage bags. Sea salt – while not a grain, it’s a common crystalline food seasoning – often contains microplastics as well. Surveys of commercial table salt worldwide found the majority of brands (over 90%) contained microplastics, with sea salts containing on the order of a few hundred particles per kilogram. This could translate to a handful of particles ingested via salt per person each year (one analysis estimated <12 microplastics per person annually from salt intake). Compared to grains and processed grain foods (which can have dozens or more particles per serving in some cases), eggs generally have lower microplastic loads (only single digits per egg). However, it’s worth noting that much of the microplastic in grains are extremely small (<0.5 mm and even in the micron scale), whereas the few particles found in eggs or meats tend to be slightly larger on average.
Microplastics in Vegetables
Earlier research assumed that plants might not absorb microplastics, but recent studies have overturned that notion. Vegetables grown in soil can take up micro- and nanoplastic particles through their roots, transferring them into edible tissues. The first study on microplastics in fruits and vegetables (Oliveri Conti et al., 2020) revealed surprisingly high contamination levels. Median microplastic counts in sampled vegetables were on the order of 10^5 particles per gram of tissue. Carrots were the most contaminated vegetable tested, and lettuce the least, yet even lettuce had a median of about 52,000 particles per gram. Carrots and other root vegetables can accumulate plastic particles from the soil, especially very tiny particles (in the 1–10 μm range) that can travel up the plant’s vascular system. Leafy vegetables like lettuce had fewer particles by comparison (tens of thousands per gram, as noted), possibly because of differences in root structure or growth time. These numbers are orders of magnitude higher than those found in animal products. However, it’s important to recognize that these vegetable studies counted particles down to ~1 μm in size, which vastly inflates the counts (since a single larger microplastic could break into many microscale fragments). In any case, on a particle-count basis, vegetables (and fruits) are among the most microplastic-contaminated foods reported. By contrast, an egg (≈50 g by weight) with ~10 particles total equates to ~0.2 particles per gram – hundreds of thousands of times lower than the counts reported in carrots or apples. Thus, eggs typically have far lower microplastic load than vegetables in terms of particle counts.
Microplastics in Fruits
Fruits show a similar contamination trend to vegetables, as they can also absorb micro/nanoplastics from soil and water. The same 2020 study found that fruits had even higher microplastic levels than vegetables on average. The median level in fruit samples was about 223,000 particles per gram. Among fruits tested, apples were the most contaminated, with well over 100,000 microplastic particles per gram of apple. Pears were also high on the list. These astonishing numbers are attributed to the highly developed vascular system in fruit pulp and the longer growing period of fruit trees, which allow more time and pathways for tiny particles to accumulate. Again, these counts predominantly consist of very small particles (~1–2 μm). For perspective, an average-sized apple (150 g) could contain on the order of 15–30 million microplastic particles if the concentration is truly ~10^5 per gram. Most of these are nanoplastics that are currently difficult to assess for health impact, but they do indicate widespread environmental plastic infiltration. By comparison, a chicken egg with ~10 particles total is negligible in particle count. Even if we consider the total mass of plastic, an apple’s microplastics might amount to tens of micrograms of plastic, whereas an egg’s might be a few micrograms at most. Thus, eggs have markedly lower microplastic contamination than fruits by any measure reported so far.
Regional and Source-Related Variations
Microplastic contamination in foods can vary by region and source due to differences in environmental pollution and processing practices. For example, sea salt produced in Asia tends to contain higher microplastic counts than European sea salt, reflecting greater plastic pollution in some Asian coastal waters. One analysis of commercial salts found Chinese sea salts averaging 550–680 particles per kg, whereas some European salts had medians around 466 particles per kg. Likewise, seafood from heavily polluted areas may carry more microplastics. Fish caught near urban coastlines or in plastic-polluted seas often show higher plastic loads in their guts than fish from cleaner waters.
For eggs, regional data are still limited, but the available studies hint at some differences. The Chinese market eggs study (Jiangnan University) found roughly 12 particles per egg, whereas the Iranian study (Bushehr port) found about 4–5 per egg. This could suggest regional variation in contamination (perhaps due to differences in feed, farming practices, or local environmental microplastic levels). However, it could also be due to different detection methods or particle size cut-offs between studies. There was little difference between “commercial” and “home-raised” eggs in the Iran study, implying that backyard chickens and farm chickens in the same region were similarly exposed.
Processing vs. fresh sources is another important factor. The protein foods study in the U.S. showed that highly processed foods contained more microplastics per gram than fresh or minimally processed foods. For instance, a factory-made fish stick or plant-based burger had significantly higher microplastic counts than a fresh fish fillet or a home-cooked beef steak. This points to contamination introduced during processing – e.g. plastics shed from machinery, conveyor belts, cutting boards, or packaging. Yet, interestingly, even wild-caught fish (processed minimally) had some microplastics, and the study did not find a statistical difference between processed and unprocessed categories overall when all samples were considered. This suggests multiple sources of contamination (environmental + processing) can contribute concurrently.
In summary, where and how a food is produced can influence its microplastic burden. Generally, foods from more polluted environments or those undergoing extensive industrial processing will have higher microplastic contamination. Eggs, being a closed product formed inside an animal, tend to have consistently low microplastic levels across different contexts, especially when compared to plant-based foods grown in open environments.
Comparison of Microplastic Levels Across Food Types
The following table summarizes typical microplastic contamination levels reported for eggs and various common food categories, based on recent scientific studies. (Values are approximate and intended for comparison; different studies may use different detection size thresholds and units.)
| Food Category |
Typical Microplastic Level (Approx.) |
| Eggs (chicken) |
~4–12 particles per egg (≈50 g) |
| Seafood – Fish |
Raw fillet: few particles per 100 g (e.g. ~2 particles in a 100 g fillet); Processed (e.g. fish sticks): tens to hundreds per serving (up to ~370 in breaded shrimp). |
| Seafood – Shellfish |
Tens of particles per portion (e.g. ~0–10 particles per individual mussel/oyster); high consumers may ingest ~11,000/year. |
| Meat (beef, pork) |
Whole cuts: ~1–5 particles per 100 g portion (often near or below detection); Processed/ground: higher but generally <50 particles per portion (varies with processing). |
| Poultry (chicken) |
Whole cuts: ~2 particles per 100 g (per chicken breast); Processed (nuggets, etc.): can be higher (a study found nuggets had more MPs/g than raw meat). |
| Dairy (milk) |
Typically 0–5 particles per ~500 mL (most milk samples had none above quantification, some had a few). Presence in ~72% of tested samples (trace levels). |
| Grains (rice) |
3–4 mg of microplastics per 100 g rice (uncooked); ~13 mg per 100 g instant rice (equating to thousands of particles; washing can reduce ~40%). |
| Grains (others) |
Wheat, corn products: generally low particle counts (est. <1 particle per gram), mostly from processing (exact numbers vary by study). Sea salt: median ~466 particles/kg in Europe (~0.5 particle per gram). |
| Vegetables |
Tens of thousands of particles per gram on average. Carrots ~>100k/g and Lettuce ~52k/g reported (particles mostly 1–10 μm in size). |
| Fruits |
Hundreds of thousands of particles per gram. Apples ~100k–200k/g (highest among fruits), largely <5 μm particles. |
Note: The units above differ – some are counts per item or per gram, others are mass of plastics. Nonetheless, a clear trend emerges: eggs have markedly lower microplastic contamination than most other foods, especially when compared on a per-gram basis. Fruits and vegetables show the highest counts (due to uptake of tiny particles), whereas animal-derived foods (eggs, milk, meat) generally contain only a few particles, mostly introduced via feed or processing. Seafood sits intermediate – a fillet is low like other meats, but certain seafood (shellfish or heavily processed fish products) can deliver higher exposures.
Conclusion
Eggs generally have lower microplastic loads than other common foods. In peer-reviewed studies, chicken eggs contained on average only a handful of microplastic particles each, which is negligible compared to the tens of thousands per gram found in some fruits and vegetables. Seafood has a reputation for microplastic contamination, and indeed shellfish can carry significant particle loads, but recent evidence shows land-based foods are not far behind. Meats and dairy tend to have minimal microplastics in raw form (comparable to eggs on a per-serving basis), though processing can increase their contamination modestly. Regional differences and production methods (wild vs. farmed, processed vs. fresh) can influence contamination levels, but the overall pattern holds: plant-derived foods (especially produce and grains) often contain far more microplastic particles than animal-derived foods like eggs, milk, or meat.
It’s worth noting that many of the particles in produce are extremely small (micron or sub-micron size) and their health significance is not yet well understood. By contrast, the few particles found in eggs or milk are larger fragments or fibers that may be easier to detect and possibly filter out or avoid. Ongoing research is needed to fully assess the human health implications of consuming microplastics. In the meantime, these findings help prioritize exposure sources – for instance, reducing plastic in agricultural practices and food processing could meaningfully cut down the microplastic content in our diet. Eggs, being relatively less contaminated, might be considered a lower-risk food in terms of microplastic exposure, especially when compared to certain fruits, veggies, or processed foods. However, as one scientist aptly noted, “There’s no way to hide from plastics if you’re eating” – virtually all food categories have some level of contamination, reflecting the pervasive presence of microplastics in our environment and food supply.
Sources:
- Liu et al. (2022), Food Chemistry: Microplastics in eggs (China study)
- Milne et al. (2024), Environmental Pollution: Microplastics in common proteins (USA study)
- Oliveri Conti et al. (2020), Environmental Research: Microplastics in fruits & vegetables (Italy study)
- Dutch Plastic Soup Foundation study (2022): Microplastics in milk, feed, beef (Netherlands)
- Van Cauwenberghe & Janssen (2014): Microplastics from shellfish (Europe)
- Catarino et al. (2018): Microplastics from seafood (UK)
- Additional data compiled from EPA reports, Ocean Conservancy briefs, and news summaries referencing peer-reviewed studies.
