Source: University of Illinois Urbana-Champaign, 5/19/25
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.