#Mercuryreduction

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.

In a groundbreaking study from Swedish University of Agricultural Sciences and Chalmers University of Technology, scientists have unveiled a promising method to reduce mercury levels in tuna by up to 35 percent, a breakthrough that could significantly enhance food safety. This new approach involves the incorporation of cysteine, a naturally occurring amino acid, into the packaging process of canned tuna.

Mercury contamination in fish has long been a concern, particularly for individuals such as pregnant women and young children, who are advised to limit their intake of high-mercury fish. This new method leverages the chemical affinity between mercury and cysteine. Cysteine is a natural candidate for capturing mercury, as shown by prior research where its strong binding properties were evident.