Why are microplastics a problem?

A photo of Plastic bottles
Have you noticed an increase in plastic bottles washing up on the beach?

Marine Plastic Pollution

Plastic waste is one of the most concerning types of marine debris due to its harmful impact on marine life. Although plastic can physically break down into smaller fragments in the environment, it is rarely decomposed by organisms. Its degradation through processes like thermal oxidation is extremely slow, allowing it to persist in the environment for hundreds or even thousands of years.

Plastic waste in the ocean causes direct harm to marine animals. Seabirds and sea turtles may ingest plastic, mistaking it for food, and marine animals often become entangled in abandoned or lost fishing lines and nets, leading to injury or death. Additionally, discarded fishing gear such as crab traps can continue to catch marine creatures even after being lost—a phenomenon known as “ghost fishing.” In these cases, trapped animals die and become bait, attracting more victims and creating an ongoing cycle of capture and death.

Indirectly, the toxic chemicals contained in plastics pose another threat. When marine organisms ingest plastic, these chemicals can accumulate in their bodies and potentially enter the human food chain, raising concerns about impacts on human health.

Why are Microplastics a problem?

A photo of Microplastics
The appearance of Microplastics

In addition to the harm caused by larger plastic waste, microplastics—plastic particles smaller than 5 mm—have become a growing concern due to their potential impacts on wildlife, ecosystems, and human health.

Microplastics can be divided into two types. Primary microplastics include microbeads used in products like facial cleansers and toothpaste, as well as resin pellets (the raw materials for plastic production) that are accidentally released into the environment. In recent years, many countries have taken steps to address these risks by banning the use of microbeads in cosmetics and tightening regulations on resin pellets.

However, a more serious long-term concern is posed by secondary microplastics, which are formed when larger plastic items degrade in the environment. Plastic waste that enters rivers, coastal areas, or the ocean gradually breaks down due to factors such as temperature fluctuations (thermal oxidation) and sunlight (photo-oxidation). This process causes the plastic to fragment into tiny particles, which are then dispersed throughout the marine environment by tides and waves. These microplastics pose several major problems.

A study conducted in 1997 in the northeastern Pacific Ocean, between Hawaii and the west coast of the United States, found approximately 330,000 microplastic particles (5 mm or smaller) per square kilometer. This was reported to be more than the amount of plankton collected in the same area, suggesting that fish feeding on plankton may actually be ingesting more plastic than food.

Plastics often contain petroleum-based additives—such as antioxidants, antistatic agents, plasticizers, and flame retardants—to preserve or enhance their properties. As plastics degrade, microplastics can release these additives into the marine environment.

For example, nonylphenol, a chemical derived from antioxidants, has been detected in plastics. Nonylphenol is known as an endocrine disruptor—or environmental hormone—and is linked to potential health risks such as breast cancer, endometriosis, and decreased fertility.

Another additive, brominated diphenyl ether, is used as a flame retardant. It is highly lipophilic and bioaccumulative. While its acute toxicity is considered low, certain high-concentration anti-fogging experiments suggest it may disrupt thyroid hormone function and affect sperm production.

Moreover, persistent organic pollutants (POPs)—such as PCBs, DDT, and dioxins—previously released into the ocean continue to circulate through the marine environment. These substances are resistant to degradation and are known to cause serious health problems, including cancer.

Since plastics are petroleum-based, microplastics in the ocean can adsorb fat-soluble or chemically reactive pollutants like PCBs from seawater or the seafloor. This has been confirmed by actual chemical analyses.

Additionally, while microplastics are commonly collected using plankton nets with mesh sizes of around 0.33 mm, researchers believe that a much larger quantity of smaller, nano-sized microplastics passes through these nets undetected.

These tiny particles pose serious problems in the ocean because their small size makes them virtually impossible to recover and highly resistant to further breakdown. Once released into the marine environment, there is currently no effective way to stop marine organisms from ingesting them or to mitigate the harmful effects of the chemicals they contain. This makes nano-sized microplastics one of the most urgent environmental concerns.

The Impact of Microplastics Ingested by Fish on Human Health

Concerns have been raised about the impact of microplastics on fish—the first marine organisms to ingest them—and how this may, in turn, affect human health through seafood consumption.

Regarding fish, a report published in the Marine Pollution Bulletin in November 2022 found that additives in microplastics can transfer to the muscles and livers of fish through the food chain. However, the specific adverse effects on fish health remain unclear. In contrast, orcas—top predators in the marine food web—have shown more concerning results. In some individuals from the western North Atlantic population, which mainly preys on other marine mammals, levels of persistent organic pollutants (POPs) in their blubber were found to be more than twice the threshold associated with a high risk of reproductive disorders.

Although the direct effects of ingesting microplastics are still uncertain, these findings suggest that POPs may bioaccumulate through prey species. There are also concerns about further bioaccumulation in orca calves via breast milk and the potential for reproductive effects. However, there is currently no conclusive evidence linking POPs to declining orca reproduction rates. Given the many unknowns surrounding the biological impacts of these chemicals, a precautionary approach is warranted.

As for human health, Professor Hideshige Takada of Tokyo University of Agriculture and Technology, a leading expert on microplastic pollution, notes that microplastics themselves are not retained in the human body but are excreted. He also points out that we are exposed to greater amounts of harmful substances through drinking water and food than through microplastics, suggesting that there is no immediate cause for concern.

Nevertheless, research on the effects of microplastics on fish populations and human health remains limited. Meanwhile, the amount of plastic waste entering the ocean is projected to continue rising globally, making the outlook far from optimistic. Future studies—including in-house biological administration tests and marine surveys to evaluate how microplastics accumulate in organisms—will be essential for assessing potential health risks.

For instance, similar to current guidelines from Japan’s Ministry of Health, Labour and Welfare advising pregnant women to limit tuna consumption due to methylmercury, we may one day see recommendations to limit consumption of seafood likely to contain microplastics—such as a weekly cap on salted mackerel intake. Of course, we hope such measures will never become necessary.

 

Policy Initiatives

1. Status of Negotiations on International Treaties
Following a resolution adopted at the United Nations Environment Assembly (UNEA) in 2022, efforts are underway to establish a legally binding international treaty to address plastic pollution.
Although the initial goal was to finalize an agreement by the end of 2024, no consensus was reached at the fifth session of the Intergovernmental Negotiating Committee (INC-5), held in Busan, South Korea, from November 25 to December 1, 2024. The main point of contention was whether to include targets for reducing plastic production.

Notably, the High Ambition Coalition (HAC)—a group of over 100 countries, including the European Union (EU) and various island nations—advocated for international regulations that address plastic production. However, this proposal faced strong opposition from some countries, particularly oil-producing nations.
As a result, negotiations will continue. The next session, INC-5.2, is scheduled to take place in Geneva, Switzerland, from August 5 to 14, 2025.

2. Efforts by the European Union (EU)
In 2019, the EU adopted the Single-Use Plastics Directive, which bans certain plastic products and imposes strict controls on the intentional use of microplastics.

Further action was taken in October 2023 with the adoption of EU Regulation 2023/2055, under the REACH Regulation framework. This regulation restricts the sale of products containing intentionally added microplastics.
Starting October 17, 2025, suppliers of microplastics for industrial use will be required to provide specific instructions for their use and disposal.

To support compliance, the EU published an implementation guide for the REACH microplastics restrictions in April 2025. This guide provides detailed explanations to assist businesses, regulators, and the general public in understanding and applying the new requirements.

3. Initiatives in Japan
In Japan, efforts to address plastic pollution are guided by the Plastic Resource Circulation Strategy, established in 2019. This strategy promotes the “3R + Renewable” concept—adding the use of renewable resources to the traditional principles of Reduce, Reuse, and Recycle.

Based on this strategy, the Plastic Resource Circulation Promotion Act was enacted in 2022. It requires businesses and local governments to sort, collect, and recycle plastic waste. As of May 2025, certifications of business plans for resource recycling and voluntary plastic collection continue under this law, strengthening efforts to build a circular plastic economy.

Additionally, the Ministry of the Environment released the 2024 edition of “Good Practices for Reducing Microplastics”, highlighting leading initiatives by Japanese companies in areas such as microplastic reduction, leakage prevention, alternative materials, and collection technology development.

These policy efforts reflect concrete progress toward the goals outlined in the Osaka Blue Ocean Vision, presented at the 2019 G20 Osaka Summit, and the G7 Hiroshima Summit’s 2023 commitment to achieve zero additional plastic pollution by 2040.

Summary

Once microplastics enter the ocean, they are extremely difficult to remove and degrade very slowly. Therefore, it is essential to focus on preventing their generation in the first place. Practical measures include properly managing plastic products in our daily lives, regularly cleaning out fiber debris from washing machine filters, and collecting plastic waste from rivers and coastlines before it breaks down into microplastics.

In addition, more fundamental solutions are needed, such as reducing overall plastic use, promoting biodegradable plastics, and developing alternative materials and products to replace conventional plastics. By implementing these comprehensive strategies, we can significantly reduce the environmental impact of microplastics.

Related contents

Types of fishing method

What is development fish?

The Fisheries Research Center of the Fisheries Research Agency (FRA) is engaged in a project to find new fish from the world’s oceans that suit the Japanese palate.

In 1971, the former Marine Fisheries Resource Development Center was established as a public organization to research new fishing grounds and fish and shellfish, and to study business feasibility, and was given the mission to find fish and shellfish that had not been distributed in Japan before.

The seafood distributed domestically by the Center was called “development fish”.

The term “development fish” does not refer to the creation of new types of seafood through breeding or other means, but rather to efforts to make new use of fish and shellfish that have not been distributed domestically. A similar term is “substitute fish,” which is used in place of fish and shellfish that have been conventionally consumed, but developed fish are not intended to be substitutes.

For example, “Gindara (Black cod)” is a fish that was investigated in collaboration with the United States.

This fish is not a codfish, but a member of the Gindara family. At first, it was distributed mainly as surimi because it was black and unattractive, but later it was also consumed as fillets and boiled fish.

The “Karasugarei (Greenland halibut)” is found in the Arctic Ocean, the Bering Sea, and the Sea of Okhotsk. It is often used as Engawa in conveyor-belt sushi.

There is another fish called “Gasutoro“. This fish, named after the leader of the Cuban Revolution, is used in fried white fish. The meat of the “Gasutoro” is white and unctuous, and it is caught along with tuna in longline fisheries.

Since its establishment, the FRA has developed a total of 46 species of fish and shellfish, including Sunfish, Kingklip, and Jumbo flying squid, to provide new food sources. The “development fish” has also enriched our diet.

Unfortunately, the development of “development fish” ended about 20 years ago.

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Revision date: February 9, 2024


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What is Tsukudani?

a photo of Tsukudani
Assorted Tsukudani

Tsukudani (佃煮) is a type of processed food made by simmering small fish caught at the seashore or lakeshore in seasonings. Tsukudani is boiled down in a seasoning solution consisting mainly of soy sauce and sugar, so it can be kept for a long time. In addition to the sterilizing effect of heating, the osmotic pressure created by the salt in the soy sauce reduces the water content in the tissue. This reduces the proliferation of bacteria and thus preserves the fish.

The marine products used to make Tsukudani include small fish such as Spiny goby (Haze), Pacific sand lance (Konago), Half mouth sardine (Shirasu), Crucian carp (Funa), Bitterling (Tanago), and Japanese smelt (Wakasagi); diced Bonito (Katsuo) and Tuna (Maguro); shellfish such as Baby clam (Asari), Orient clam (Hamaguri), and Bloody clam (Akagai); crustaceans such as Shrimp (Ebi) and Mysid (Ami); and seaweeds such as Kombu and Nori. Shio-kombu is also a type of Tsukudani.

For Tsukudani, the freshest ingredients are chosen. If small fish are used that are not fresh, their flesh will fall apart and the seasoning will become cloudy, reducing the value of the product.

When making Tsukudani, the first step is to bring water, soy sauce, sugar, and other seasonings to a boil in an iron cauldron. The ingredients are then placed in the pot and simmered over low heat to allow the liquid to absorb into the tissues of the ingredients. After the simmering process, the Tsukudani is removed from the cauldron and cooled quickly by blowing air through a fan or similar device. The reason for this is that prolonged heat will cause the quality of the product to deteriorate.

The name Tsukudani is said to have originated with fishermen on Tsukuda Island (佃島) during the Edo period (1603-1868), a small island at the mouth of the Sumida River, which flows into Edo Bay. It was named Tsukuda Island after a group of fishermen from the village of Tsukuda in Settsu (摂津), who were invited to settle there when the Edo shogunate was established.

Since Edo’s traditional fishing industry was underdeveloped then, Tokugawa Ieyasu is said to have introduced advanced fishing techniques from the west to supply food for the urban population of Edo.

Tsukuda Island fishermen delivered fish to Edo Castle and the lords. On the other hand, small fish that had no commercial value were seasoned and processed for their use.

Their taste became so well known that they came to be called Tsukuda-ni (ni means simmer) after the name of the land. Tsukudani was a way to make effective use of small fish without discarding them and preserving them.

These Tsukudani were brought back to the country as souvenirs by the samurai on the “Sankinkotai (duty of alternate-year attendance in Edo)”. Eventually, local producers began to follow their example, and it spread throughout the country.

Tsukudani has several variations. Shigure-ni (時雨煮) is made by cooking flaked clams, clams, and other shellfish with soy sauce as well as sansho (Japanese pepper) and ginger. Shigure-hamaguri (時雨蛤) is a specialty of Kuwana, Mie Prefecture. Kanro-ni (甘露煮) is soy sauce with more syrup added and boiled down until there is no more liquid. Ame-ni (飴煮) is made by adding sake and mirin to soy sauce, simmering the ingredients in the seasoning liquid, and then adding more syrup. In the past, Ame-ni was often made with river fish such as crucian carp. In recent years, sugar and syrup have been used in Tsukudani, and the distinction between Kanro-ni and Ame-ni seems to have become ambiguous.

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Revision date: February 17, 2023


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