The increasing distribution of miniaturized plastic particles, viz. microplastics (100 nm–5 mm) and nanoplastics (less than 100 nm), across the various ecosystems is currently a subject of major environmental concern. Exacerbating these concerns is the fact that microplastics and nanoplastics (MNPs) display different properties from their corresponding bulk materials; thus, not much is understood about their full biological and ecological implications. Currently, there is evidence to prove that these miniaturized plastic particles release toxic plastic additives and can adsorb various chemicals, thereby serving as sinks for various poisonous compounds, enhancing their bioavailability, toxicity, and transportation. Furthermore, there is a potential danger for the trophic transfer of MNPs to humans and other higher animals, after being ingested by lower organisms. Thus, this paper critically analyzes our current knowledge with regard to the environmental impacts of MNPs. In this regard, the properties, sources, and damaging effects of MNPs on different habitats, particularly on the biotic components, were elucidated. Similarly, the consequent detrimental effects of these particles on humans as well as the current and future efforts at mitigating these detrimental effects were discussed. Finally, the self-cleaning efforts of the planet via a range of saprophytic organisms on these synthetic particles were also highlighted.

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high‐quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf‐life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf‐life extension of AFP.