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…
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News Source: www.sciencedaily.com
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