A breakthrough discovery could make canned tuna safer to eat—learn how scientists are reducing mercury levels

A groundbreaking scientific discovery may significantly reduce mercury levels in canned tuna without compromising its quality or taste.

The consumption of canned tuna is popular worldwide, but it poses a significant health risk due to its methylmercury content. Methylmercury is a toxic substance that accumulates in large fish and can have severe health consequences, particularly for pregnant women and children. However, a recent scientific breakthrough from Sweden provides a promising method to reduce the mercury content in tuna, potentially transforming the way we consume this beloved seafood.

The innovative use of cysteine in mercury reduction

Researchers at Chalmers University, as part of the Detopak project, have discovered an innovative method to reduce methylmercury levels in tuna using the amino acid cysteine. Cysteine, known for its sulfur-containing structure, can bind with methylmercury and extract it from fish meat. This method was tested on various types of tuna, including both fresh and canned varieties, yielding promising results.

By immersing pieces of tuna in an aqueous cysteine solution, researchers successfully extracted up to 35% of the initial methylmercury content. The average extraction rate ranged between 25% and 35%, with smaller pieces showing better results. The mercury extraction process begins after just one hour of immersion and reaches its peak after two weeks. Impressively, this method does not alter the taste, appearance, or texture of the tuna, even after prolonged contact.

The challenge of safe mercury disposal

While the cysteine method shows great promise, the challenge remains regarding the safe disposal of the extracted mercury. Researchers have explored the use of thiol-coated silica, a material coated with sulfur groups, as a potential active packaging method. Although thiol-coated silica does not directly extract mercury from the tuna, it effectively absorbs mercury when dissolved in water. This material has an absorption capacity of approximately 100 milligrams per gram. By incorporating this material into the internal linings of tuna cans, it could bind the mercury released from the cysteine solution, thus enhancing food safety.

Implications for food safety and future research

This scientific innovation could significantly enhance food safety related to tuna consumption and pave the way for new processing and preservation techniques for other seafood products. The research is ongoing, with the goal of optimizing these methods and evaluating their industrial scalability. The hope is to make tuna and other fish safer for human consumption without compromising their quality and flavor.

The discovery of cysteine as a tool in the fight against methylmercury offers new hope for consumers and public health. As this research progresses, it promises to bring about substantial changes in the seafood industry, ensuring that canned tuna remains a safe and nutritious option for consumers worldwide. This breakthrough represents a significant step forward in addressing the health risks associated with mercury in seafood, highlighting the role of innovative science in solving pressing environmental and health challenges.

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