{"refrec":{"BRefID":306385,"RR":"<b>Renzi, M.; Guerranti, C.; Blaškovic, A.</b> (2018). Microplastic contents from maricultured and natural mussels. <i>Mar. Pollut. Bull. 131(Part A)</i>: 248-251. <a href=\"https://dx.doi.org/10.1016/j.marpolbul.2018.04.035\" target=\"_blank\">https://dx.doi.org/10.1016/j.marpolbul.2018.04.035</a>","BEntID":298710,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Mar. Pollut. Bull. 131(Part A)</i>: 248-251. <a href=\"https://dx.doi.org/10.1016/j.marpolbul.2018.04.035\" target=\"_blank\">https://dx.doi.org/10.1016/j.marpolbul.2018.04.035</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Renzi, M.; Guerranti, C.; Blaškovic, A.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Renzi, M. <i>et al.</i>","Englishabstract":"Results of this research focuses on microplastic contents (levels, type, size, colour) in maricultured and natural mussels (<i>Mytilus galloprovincialis</i>) from different Italian stocks. No significant differences were found among maricultured and natural stocks. All recovered MPs are filaments ranging within 750–6000 μm of maximum length (average values 1150–2290 μm). Feeding raw mussel could produce median MP intakes of 6.2–7.2 items/g w.w. Concerning human exposure by diet, both raw and cooked values are important. Some preliminary tests performed in this study evidenced that the cooking process determined lower MPs levels (−14%) in cooked tissues compared to raw ones, MPs were recorded in cooking water and were characterized by a lower size than in raw mussels. Results obtained by this study represent an important baseline on MPs level to evaluate environmental and human exposure risks by diet. 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