Nanoplastics are everywhere. These fragments are so tiny they can accumulate on bacteria and be taken up by plant roots; they’re in our food, our water, and our bodies. Scientists don’t know the full extent of their impacts on our health, but new research from University of Illinois Urbana-Champaign food scientists suggests certain nanoplastics may make foodborne pathogens more virulent.
“Other studies have evaluated the interaction of nanoplastics and bacteria, but so far, ours is the first to look at the impacts of microplastics and nanoplastics on human pathogenic bacteria. We focused on one of the key pathogens implicated in outbreaks of foodborne illness — E. coli O157:H7,” said senior study author Pratik Banerjee, associate professor in the Department of Food Science and Human Nutrition and an Illinois…