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Human health risks due to bisphenol A (BPA) exposure through canned food consumption are an emerging safety concern worldwide. In this study, an in vitro digestion model was used to simulate human digestion and evaluate BPA bioaccessibility in canned seafood for the first time. BPA contents of canned tuna and sardine samples and their bioaccessible and non-bioaccessible fractions were determined by gas chromatography coupled to mass spectrometry (GC–MS). The 21 samples of canned tuna and sardines, all from the same producer but with different kind of sauces, showed BPA levels ranging from <1 µg kg −1 (limit of quantification, LOQ) to 62 µg kg −1 , with variable results within and between sample groups. BPA bioaccessibility was evaluated in six positive samples, with values ranging from 80 to 99%. The results suggest that BPA bioaccessibility was slightly lower in samples with higher lipid content. [ABSTRACT FROM AUTHOR]

Histamine determination is relevant for fish safety, quality and trade. Recently a study by the European Union (EU) compared the Codex and the EU mandated methods for the analysis of histamine and observed that they underestimated and overestimated the results, respectively. To solve this problem, a simple and efficient procedure for the extraction and quantification of histamine by ion-pair HPLC method with post-column derivatization and fluorimetric detection is proposed. It was optimized and validated for the analysis of histamine in fish. The method attended the performance criteria established by Commission Decision 2002/657/CE. The method was also submitted to proficiency testing; uncertainty was calculated; and the stability of solutions and standards was investigated. There was no matrix effect. The LOD, LOQ, CCα and CCβ were fit for the purpose. The method was successfully used in the analyses of freshwater fish and fresh and canned tuna. [ABSTRACT FROM AUTHOR]

• Canned tuna available at Ecuadorian markets was analyzed for microplastics content. • A procedure was tested and selected for the analysis to be done. • All 32 samples showed the presence of microplastics, especially polyethylene and polyethylene-terephthalate. • Tuna samples covered by brine were compared to samples in oil, showing important differences. The present study aims to determine the presence of synthetic polymeric microparticles (MPs) in samples of canned tuna. An analysis procedure of these microparticles was developed and tested. Four brands of tuna marketed in Ecuador canned both in water and oil were analysed. A significant presence of MPs was found: 692 ± 120 MPs/100 g of tuna in water and 442 ± 84 MPs/100 g of tuna in oil. Random samples of the liquid covering the tuna fish in the cans showed 6 MPs/mL in the case of water and 5 MPs/mL in the case of oil-containing samples. A total of 90% of the reported particles presented a size range of 1–50 µm. The number of MPs present in canned tuna suggests that the ingredients and inputs of the canning process greatly contribute to micro polymers. The identification of the microparticles using fluorescence and micro-FTIR spectrometry revealed that PET, polystyrene and nylon were the most frequent MPs present in the samples analysed. [ABSTRACT FROM AUTHOR]

Abstract: The contents of Pb and Cd in two species of Iranian tuna fish (yellowfin and skipjack), which were caught from the Persian Gulf and Oman Sea, and the effects of canning processing steps on their contents were assessed by electrothermal atomic absorption spectrometry. The results revealed that the levels of lead and cadmium throughout the processing steps in yellowfin were in range of 0.154±0.019–0.441±0.025μg/g and 0.029±0.002–0.084±0.0005μg/g, respectively. Pb and Cd concentrations from received fish to final product in skipjack were found to be in range of 0.072±0.031–0.218±0.031μg/g and 0.016±0.001–0.062±0.002μg/g, respectively. The limit of detection for lead and cadmium were 0.058μg/g (11.6022μg/l) and 0.0007μg/g (0.1485μg/l), respectively. Results from paired sample t-test analysis showed that defrosting, cooking, and sterilisation by autoclave would reduce the contents of lead and cadmium, considerably. [Copyright &y& Elsevier]

In this work, the authentication of five different tuna species from commercial canned tuna by Nested Primer PCR–RFLP has been developed. Species identification of commercial canned tuna by techniques based on PCR is rather difficult due to the presence of additives as well as to the fact that the DNA is usually severely degraded. The utilization of Nested Primer PCR, a technique which increases considerably the specificity and sensitive of the reactions, has allowed us to obtain an amplicon of 276 bp (TUN276) from commercial canned tuna in spite of the presence of additives. Consequently, a very useful tool to authenticate canned tuna in brine, oil, pickled, sauced and spiced is presented here. To our knowledge, this 276 bp amplicon is the longest fragment obtained so far from canned tuna. In this study, five diagnosis sites are described to discriminate the most common tuna species processed in the canning industry. [Copyright &y& Elsevier]

• Canned tuna presented a high level of omega-3 fatty acids and cholesterol contents. • Higher contents of COPs were determined for tuna conserved in brine than in oil. • The use of oil as covering liquid affected the fatty acid profile of fish. • The liquid medium was shown to play an important role in COPs formation. Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes. [ABSTRACT FROM AUTHOR]