A new study from the Swedish University of Agricultural Sciences and Chalmers University of Technology proposes a practical way to lower mercury in tuna by 25–35 percent. The approach uses cysteine, a naturally occurring amino acid, in the packaging system for canned tuna. This active packaging method works while the product sits on shelves, potentially boosting food safety without extra processing.
Mercury in fish has long raised concerns, especially for pregnant women and young children who are advised to limit high-mercury seafood. Researchers point out that cysteine has a strong affinity for binding mercury, offering a direct means to reduce mercury levels in tuna. In experiments, tuna immersed in a cysteine-containing solution transferred mercury into the liquid, lowering the fish’s mercury content significantly. Importantly, tests showed no noticeable changes in taste, aroma, or appearance even after two weeks of exposure, a key factor for consumer acceptance in Thai markets.
Speaking about the technology, a chemist involved explained that this method acts as an active packaging solution. It continuously reduces mercury as the product ages on store shelves, eliminating the need for costly additional steps in production. This makes the approach attractive for large-scale use in the seafood industry.
Thailand’s deep culinary love of fish makes this development particularly relevant. Fish features prominently in Thai meals, from street foods to home cooking, and safer fish consumption aligns with broader public health goals while preserving traditional dietary practices.
Historically, public health guidance on mercury has focused on consumption limits. By offering a packaging-based mitigation, the study provides a practical alternative that preserves access to nutrient-rich fish without compromising safety.
As research advances, attention will turn to commercial refinement and safe mercury management of the collected material. Mehdi Abdollahi, a food scientist involved in the study, indicated that further optimizations could boost efficacy and help set new standards for food safety in packaging.
For Thai readers, this could translate into safer fish options from local producers and importers. While further validation is needed, the prospect offers reassurance that safer fish can remain a dietary staple without sacrificing flavor or nutrition.
Practical takeaways for Thai consumers remain straightforward: continue to enjoy fish as part of a balanced diet and stay informed about safety innovations from producers adopting this safer packaging approach. Keeping an eye on industry updates will help ensure you benefit from safer, high-quality seafood.
Data and findings summarized here are based on research from the involved universities and institutions with insights reported by industry-focused science outlets, highlighting the potential for ongoing improvements in seafood safety.