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Background & Objective: Histamine poisoning which is induced from seafood is the most common disease around the world. Determining the amount of histamine in canned tuna fish shows not only the healthy quality of fish, but also it is effective in protecting the health and safety of the consumers. Materials & Methods: In this cross-sectional study, 60 samples of histamine content canned tuna fish marketed in supermarkets of Tabriz city was analyzed through ELISA method. Histamine levels in the samples were compared based on the time between the production and the production season with limited range. Statistical analysis was performed using SPSS software version 16. Results: Histamine levels between 5-200.3 mg/kg were different. Histamine level in canned food was 30 % lower and 70% higher than the permissible limit (50 mg kg) in some cans. Histamine levels in canned tuna produced in North and South regions were statistically significant (p<0.05).Canned tuna fish produced in summer and autumn, respectively, had the highest and lowest levels of histamine. Conclusion: According to high percentage of canned tuna, which have histamine more than permissible limit, the risk of histamine toxicity is there for consumers of such kind of food. [ABSTRACT FROM AUTHOR]

Total mercury was measured in 156 composites prepared from 936 samples of canned tuna sold in Canada in 2006. Each composite comprised a single brand. Yellowfin tuna contained the lowest concentrations, averaging 0.066 mg/kg. Skipjack tuna contained slightly higher concentrations, averaging 0.132 mg/kg. The highest average concentration was found in the Albacore tuna: mean 0.325 mg/kg, range 0.174-0.507 mg/kg. The second highest concentration among the 49 albacore composites was 0.469 mg/kg. There were 72 composites for which the type of tuna was not specified. The mercury in these averaged 0.095 mg/kg and ranged from 0.016 to 0.237 mg/kg. [ABSTRACT FROM AUTHOR]

In May 2012, the World Trade Organization (WTO) struck down the United States' dolphin-safe tuna labeling standard as a barrier to trade that is prohibited by the Technical Barriers to Trade Agreement (TBT). The analysis in the US-Tuna II report questions the validity of standardized eco-labels enforced by WTO Member States, which are an increasingly popular means to achieve environmental and consumer protection. This Note considers the merits of state-backed eco-labeling schemes, the implications of the US-Tuna II report for the WTO's approach to nontrade interests, and potential accommodations within the current WTO framework for eco-labels. It ultimately suggests that WTO dispute resolution bodies depart from US-Tuna II; instead of rejecting environmental legislation that has any discriminatory effect upon trade, future decisions should concentrate upon whether the statute is intended to serve a protectionist purpose. It also suggests that the WTO consider awarding monetary aid to ease developing nations' financial or technological burdens in complying with upheld regulations. [ABSTRACT FROM AUTHOR]

The aim of this study was to make sausage using by-products of the production process of canned tuna (dark meat, white meat or scratched and head meat), and evaluate their physicochemical, sensory and texture characteristics. The best formulation was that having characteristics similar to commercial sausages. The physicochemical composition was determined according to the Association of Official Analytical Chemistry, AOAC and acceptability was assessed with untrained panelists using a hedonic scale for taste, color, smell and texture, obtaining good sensory acceptance. The proximal contents were: moisture, 68% fat, 8.5% protein, 15.8% ash, 2.0%, values that meet the parameters required by the Colombian Technical Standards It is concluded that the product obtained could be considered as an alternative in human diet. [ABSTRACT FROM AUTHOR]

During 2010, the concentrations of mercury and eight other trace elements in 90 canned tuna samples commercialised in Jordan were determined using mercury analyser (Hydra C®) and the inductively coupled plasma-optical emission spectrometer (ICP-OES). The mean concentrations and ranges for elements analysed in mg kg−1(wet base) were as follows: total Hg (0.21; 0.06–0.57), Cd (0.06; < 0.01–0.63), Pb (0.09; <0.04–0.24), total As (0.74; 0.11–1.56), Ni (0.51; 0.03–2.85), V (0.04; <0.03–0.1), Al (0.26; 0.08–1.63), Ba (0.13; 0.05–0.42) and Ag was not detected in any of the analysed samples (<0.02 mg kg−1). The data obtained in the present study compared well with data obtained from similar studies carried out in different parts of the world. Few samples had the mercury and cadmium levels slightly exceeding the Codex Committee on Food Additives and Contaminants draft guidelines. However, the estimated weekly intakes of these metals showed that there was no health risk associated with the consumption of the analysed canned tuna samples. [ABSTRACT FROM AUTHOR]

Abstract: Histamine content was tested on 311 samples of fresh fish and fish products collected in Puglia (Italy) in the years 2009–2011. The analyses were carried out employing ELISA for screening and HPLC to confirm suspicious non-compliant samples according to Commission Regulation (EC) 1441/2007. Histamine concentration >2.5 mg kg−1 was detected in 58% of total samples with 5% of non-compliance. Among 216 samples of fresh fish, 70% had a content of histamine less than 10 mg kg−1, while a percentage of 6% showed histamine level higher than 100 mg kg−1. Although for processed anchovies a contamination below 50 mg kg−1 in 21 samples (75%) was observed, the highest percentage of “non-compliant” samples (14%) was found. Good quality of canned tuna and canned mackerel was demonstrated by histamine content lower than 10 mg kg−1. The validation of both ELISA and HPLC methods and the optimization of the confirmatory method were also reported. [Copyright &y& Elsevier]

Abstract: The elemental composition of Brazilian canned tuna fish packed in oil and brine was determined using the particle induced X-ray emission (PIXE) technique. Three different brands representative of the Brazilian market were evaluated. The metallic cans were analyzed as well. The results indicate that the canned tuna is homogeneous (average variability ∼5%) inside the cans as far as elemental concentration is concerned. The data analysis reveals that the major elements present in tuna fish are Na, Cl, K, P and S with average concentration ranging from 800 to 2400mg/kg, while Fe (14.22mg/kg) and Zn (4.51mg/kg) constitute trace elements. Significant variations in the elemental concentration of canned tuna across the brands were observed for most of the elements. For instance, significant higher concentrations of Mg, P, K and Zn were observed for brand P when compared to the other brands. Moreover, significant differences were observed between oil-packed and brine-packed tuna. In this case, higher elemental concentrations were obtained for oil-packed tuna. An increasing pattern in the concentration of Fe as a function of storage time was observed for two of the brands studied in this work. Finally, the results concerning the metallic cans identified two different types of cans, namely Fe-rich cans and Al-rich cans. In general, the results obtained in this work are in good agreement with previous measurements of canned tuna. [Copyright &y& Elsevier]

The lipase from Burkholderia sp. EQ3 was used to synthesize wax esters in comparison with commercial lipases. The supernatant of Burkholderia sp. EQ3 was collected from a liquid basal medium with 1 % fish oil after 12 h cultivation (1.90 U/ml of lipase activity). The crude lipase was prepared by acetone precipitation of the culture supernatant (4.70 U/mg and 9.40 purification folds). The crude fish fat obtained by hexane extraction of waste fat from the wastewater pond of a canned tuna factory and cetyl alcohol were used for wax esters synthesis. Five commercial lipases were screened in comparison with crude lipase from Burkholderia sp. EQ3 in wax esters synthesis. The optimum conditions for wax esters synthesis from crude fish fat using Novozyme 435 were enzyme 1 U, substrate molar ratio of crude fish fat to cetyl alcohol 1:2 (115.30 mg of crude fish fat and 66.67 mg of cetyl alcohol) in hexane at 37 °C and 200 rpm with 90.81 % (TLC-FID peak area) after one h of reaction. The optimum conditions for the synthesis by crude lipase from Burkholderia sp. EQ3 were crude lipase 40 U, substrate molar ratio of crude fish fat and cetyl alcohol 1:2 in isooctane at 30 °C and 200 rpm with 95.07 % (TLC-FID peak area) after 6 h of reaction. The synthesized wax esters were mainly composed of cetyl palmitate and cetyl oleate. [ABSTRACT FROM AUTHOR]

The article discusses the World Trade Organization Appellate Body's ruling in the 2012 case entitled United States--Measures Concerning the Importation, Marketing, and Sale of Tuna and Tuna Products which deals with tuna canning laws, international law, and dolphin-safe product labeling requirements under U.S. law. America's purse-seine fishing net regulations are examined, along with Mexican tuna imports and the Earth Island Institute environmental group.

An enzyme-linked immunosorbent assay for histamine in canned tuna fish was compared with a fast Fourier transformation stripping cyclic voltammetry method. Histamine contents of 30 canned tuna fish products from several parts of Iran were analyzed by enzyme-linked immunosorbent assay and fast Fourier transformation stripping cyclic voltammetry methods. These analyses on commercial canned tuna fish products showed good agreement for histamine (r2 = 0.992) level in the concentration range of 2–280 mg/kg. The results showed that 36.6% of samples had higher histamine contents than the FDA caution level. The present study also revealed that the histamine levels vary depending on production date and increased by the closing expiration date of samples. Detection limits and mean recoveries for enzyme-linked immunosorbent assay were 2 mg/kg and 97% and for fast Fourier transformation stripping cyclic voltammetry were 3.5 × 10−7 mg/kg and 99.2%, respectively. [ABSTRACT FROM PUBLISHER]

The present study aimed to evaluate and compare the carbon footprint associated with canned tuna meat with a focus on packaging systems used to provide one single-serve meal. The manufacturing process of retort pouches and cups produced 60% and 70% less greenhouse gas emissions, respectively, than that of metal cans. However, the overall carbon footprint of canned tuna in retort cups was 10% and 22% less than when packaged in metal cans and retort pouches, respectively. Packaging and its associated processing constituted significant fractions of the product's carbon footprint, ranging from 20% to 40%. Hotspots in the life cycle assessment of canned tuna are packaging production and disposal and product sterilization. The improvement of retort operation in terms of capacity and energy utilization and the efficiency of post-consumption packaging material recovery are the key factors responsible for the reduction of a product's carbon footprint. These issues present a challenge to both the food industry and the local authorities. Copyright © 2011 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

During the process of canned tuna fish, considerable amounts of tuna dark meat are leftover because of its dark color and off-odors as lipid oxidation and fishy odors. The effect of using maltodextrin, corn and rice starch on off-odors retention in tuna dark meat was investigated by total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS) and confirmed some oxidized compounds by GC-MS method. 3% of maltodextrin, corn and rice starch solutions were used for washing solutions. A decrease of TVB-N and TMA values in tuna dark meat occurred after washing with those starch solutions. The lowest of TBARS values in tuna dark meat was obtained after washing with maltodextrin solution for 30 min. In addition, volatile compounds peak in term of quality and quantity from the meat washing with maltodextrin solution as 13.06% of peak area was lesser than other treatments particularly control, unwashed sample as 42.71% of peak area. Therefore, maltodextrin solution may have a potential to improve quality of off-odors in tuna dark meat, which could be utilized for further product. [ABSTRACT FROM AUTHOR]

Copyright of Competition Journal / Rekabet Dergisi is the property of Turkish Competition Authority and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract: Canned tuna meat was inoculated with Raoultella ornithinolytica at a level of 2.0 log CFU/g (low) or 5.0 log CFU/g (high) and stored at 4, 15, 25, or 37 °C to investigate bacterial growth and formation of total volatile base nitrogen (TVBN) and histamine in canned tuna meat. R. ornithinolytica grew rapidly in all samples stored at temperature above 15 °C regardless of the inoculation levels. The histamine contents quickly increased to higher than 50 mg/100 g within 12 h in the low inoculated samples and stored at 37 °C as well as in those inoculated with the high level and stored at 25 °C or higher. However, growth of R. ornithinolytica and its histamine production were inhibited when samples were stored at 4 °C. The TVBN contents in all samples were all below 30 mg/100 g during storage even when the levels of histamine in some samples increased to greater than 50 mg/100 g. Therefore, canned tuna meat was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures (> 15 °C) when it is contaminated with R. ornithinolytica. [Copyright &y& Elsevier]

The article discusses several pitfalls of the U.S.-Tuna II Panel Report and some provisions of the Technical Barrier to Trade (TBT) Agreement. It examines the legality of TBT when it comes to environmental labelling regimes. It mentions the possibility that the panel have relied on a test in dealing with the trade-restrictive nature of the measure. It highlights the legality of a set of the country's measures related to the dolphin-safe labelling of tuna products.

Tin-free steel can is an ideal alternative to open top sanitary tin cans (OTS) for thermal processing of little tuna (Ethynnus affinis) in curry used as filling media. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna product were studied. The chemical analysis of raw tuna fish showed a protein content of 24.20 % and a lipid content of 1.37%. Comparatively, tuna used in the present study is more suitable for canning due to the presence of more protein and less fat in its flesh. Precooking is an important step in general canning process as it serves to reduce moisture content along with inhibiting enzymatic reaction, decreasing microbial load and cleansing the meat. The protein content of precooked tuna was 2.92% more than raw tuna due to relative concentration of moisture content decreases due to precooking. The percentage of yield of light meat and dark meat was 36.58% and 10.18% from whole cooked tuna and the same for dark and white meat was 28.40%. Tuna in curry packed in two metal containers subjected to thermal processing at 115°C for 70 minutes. The F0 (slowest heating point) values for canned tuna in curry packed in TFS and Tin cans obtained were 10.13 and 10.23 minutes and cook values were 145.5 minutes & 153.6 minutes respectively. During the storage period, the total volatile base nitrogen, trimethyleamine nitrogen, free fatty acid values were found to increase, while thiobarbituric acid value decreased and pH was slightly acidic. There was no significant difference (p<0.05) in appearance, colour, odour, taste, flavour, texture, overall quality of the raw tuna and final products. However, both canned products were acceptable even after storage of 5 months at ambient temperature and also, the product remained commercially sterile. It was concluded that according to quality of the product and heat penetration studies, tin-free steel container can be used as alternative to the open top sanitary tin cans for canning tuna meat. [ABSTRACT FROM AUTHOR]

Abstract: Mercury (Hg) was determined in Thunnus albacares canned in oil (from 7 to 10 samples per brand) and water (from 5 to 10 samples per brand) of five leading brands in Mexico in 2008. Potential health risk was estimated on the basis of Hg concentration and rate (1.43kgyear−1 per capita) of tuna consumption in Mexico. Highest Hg concentrations were 0.51±0.26 and 0.40±0.24μgg−1 dry weight in water and oil, respectively. Averaged Hg concentrations in tuna canned in water in the current study were comparable to values in Katsuwonus pelamis from Alabama; regarding the oil presentation, Hg levels were lower than in canned tuna collected in Mexico and comparable to values in canned tuna (species not identified) from Turkey. Hazard quotients were 0.0166 and 0.012 in water and oil, respectively. For the analyzed brands and considering tuna consumption in Mexican population, reference dose for this element was not exceeded; therefore, no human health risk is likely to occur. More work is necessary in relation to exposure to Hg from other sources, rates of consumption in strata of population with elevated fish consumption, size of canned tuna and on the role of Se against Hg toxicity. [Copyright &y& Elsevier]

In this study, mercury, lead, cadmium and copper were determined in oils and meat of canned tuna. Also two tuna species of Persian Gulf and Oman sea and vegetable oil were analyzed for these metals. the results of this study indicate that these heavy metals could be extracted to oil or water in canned tuna. In the case of lead, because of impurity of galvanized cans to it, concentration in oil and water is higher than meats in some samples. Overall, the majority of canned tuna from the Persian Gulf (area of Iran) have concentrations below the maximum permissible levels for these toxic metals but concentration of heavy metals is considerable in oil and water of canned tuna. It should be due to the extraction of them to organic phase. since most toxic organometallic compounds extract faster than inorganic compounds it could be very important in toxicology. [ABSTRACT FROM AUTHOR]

Abstract: Histamine was investigated in fresh and canned tuna in Brazil. Histamine was detected in fresh tuna (3.4%) from the wholesale market, as well as fresh (46.7%) and canned tuna (46.3%) from the retail market. The mean levels were 0.19, 1.30 and 4.41 mg/kg, respectively. Grated canned tuna contained higher levels compared to solid; canned tuna in oil contained more than in water and salt; grated tuna with tomato sauce contained the highest levels. Every sample was in compliance with world legislation. The post catching and commercialization practices of tuna are adequate, warranting good quality tuna. [ABSTRACT FROM AUTHOR]

Abstract: Trace metals (iron, zinc, copper, cadmium, tin, mercury and lead) in canned tuna, obtained from 4 different brands in Turkey, were determined using Inductively Coupled Plasma–Mass Spectrometer (ICP–MS). The trace metals were found to be in the range of 20.2–38.7mg/kg for iron, 8.20–12.4mg/kg for zinc, 0.48–0.58mg/kg for copper, 0.01–0.02mg/kg for cadmium, 0.02–0.13mg/kg for tin, 0.06–0.30mg/kg for mercury, and 0.09–0.45mg/kg for lead. These results showed that there is no risk in canned tuna with respect to the concentrations of zinc, copper, cadmium and tin. However, it was determined that some of the samples may contain iron, lead and mercury above the legal limits set by health authorities. It was concluded that trace metals in canned tuna must be monitored comprehensively and periodically with respect to the consumer health. [Copyright &y& Elsevier]

Abstract: Three different minor groove binder (MGB) probe assays have been developed for rapid and accurate identification of the species commonly used for production of canned tuna, i.e. yellowfin (Thunnus albacares), bluefin (Thunnus thynnus) and albacore (Thunnus alalunga) tunas. The assays targeting the mitochondrial cytochrome b gene were able to discriminate efficiently between the three species contained in fresh or canned tunas and did not react with other Scombroidei that were tested. A correct species prediction was obtained even from artificial mixtures prepared with different amounts of the reference tuna species and subjected to the sterilisation treatment. Testing of 27 commercial canned tunas by PCR-RFLP, MGB probe assays and sequence analysis showed a concordance of 100% between the last two techniques, whereas by using PCR-RFLP several samples were uncharacterised or mischaracterised. These results make the established MGB probe assays an attractive tool for direct and rapid species identification in canned tuna. [ABSTRACT FROM AUTHOR]

Abstract: Hg, Pb and Cd levels in fresh and canned tuna were determined and assessed by comparing element levels in these samples with maximum permissible limits set by European legislation. The estimated weekly intakes by human consuming both fresh and canned tuna were also evaluated for possible consumer health risks. Among tested metals, Hg had the highest concentrations, followed by Pb and Cd either in fresh tuna or canned tuna. None of the tested samples surpassed the European regulatory limits fixed for Cd and Pb, whereas 8.9% of the tuna cans and 20% of fresh tuna samples exceeded standard for Hg. The size of tuna was a determining factor of Hg burden. A high intake of Hg surpassing the toxicological reference value established by WHO, was associated with consumption of larger size tuna specimens. Also canned tuna consumption with Hg concentrations higher than 1μgkg−1, strongly increased the consumer exposure. In contrast, Cd and Pb weekly intakes through consumption either of fresh tuna or canned tuna did not exceed the toxicological reference values established by WHO, and consequently there was no human health risk. A continuous surveillance system of Hg content in these fishery products is crucial for consumer protection. [ABSTRACT FROM AUTHOR]

Sensory analysis and determination of analytical indices to evaluate the oxidative degradation of the liquid medium were used to assess the overall quality of tuna canned in different types of oil. Moreover, the relationships between the quality of the liquid medium and the quality of raw material were studied. The results pointed out that quality of the raw material changed as related to the types of oil used. In particular, the tuna in extra virgin olive oil showed significant higher scores for the descriptors related to the quality of raw materials and lower values for the indices that evinced the degradation of liquid medium. [ABSTRACT FROM AUTHOR]

Abstract: This paper evaluates the degree of integration between the world market and the major European marketplaces of frozen and canned tuna through both vertical and horizontal price relationships. Spatial linkages are investigated horizontally in order to estimate the connection between the European market and the world-wide market on the primary stage of the value chain. One of the key results is the high level of market integration at the ex-vessel stage, and the price leadership of yellowfin tuna over skipjack tuna. The same approach is applied at the ex-factory level. Basically, the European market for final goods appears to be segmented between the Northern countries consuming low-priced canned skipjack tuna imported from Asia (mainly Thailand) and the Southern countries (Italy, Spain) processing and importing yellowfin-based products sold at higher prices. France appears to be an intermediate market where both products are consumed. The former market is found to be well integrated to the world market and can be considered to be competitive, but there is a suspicion of market power being exercised on the latter. Price relationships are therefore tested vertically between the price of frozen tuna paid by the canneries and the price of canned fish in both Italy and France. The two species show an opposite pattern in prices transmission along the value chain: price changes along the chain are far better transmitted for the “global” skipjack tuna than for the more “European” yellowfin tuna. The results are discussed, along with their implications for the fishing industry. [Copyright &y& Elsevier]

The article discusses United States government efforts to inform the public about methylmercury contamination in tuna. Although the Food and Drug Administration and the Environmental Protection Agency have issued advisories warning consumers about the possible dangers of eating tuna, the authors believe certain social groups such as minorities and low-income citizens do not have adequate access to these warnings. Therefore, the authors conclude that these social groups are at an increased risk for possible mercury poisoning. The authors suggest the U.S. government not offer tuna to low-income citizens through its Women, Infants, and Children (WIC) program.

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]

There is widespread concern over the presence of Hg in fish consumed by humans. While studies have been focused on determining the Hg concentration in sport fish and some commercial fish, little attention has been directed to canned tuna; it is widely held that concentrations are low. In the present study, the amount of Hg present in canned tuna purchased in Las Vegas, Nevada, USA, was examined, and the brand, temporal variation, type, and packaging medium impacts on Hg concentrations in tuna were explored. A significant (p < 0.001) brand difference was noted: Brand 3 contained higher Hg concentrations ($\bar x$ standard deviation (SD) (0.777 ± 0.320 ppm) than Brands 1 (0.541 ± 0.114 ppm) and 2 (0.550 ± 0.199 ppm). Chunk white tuna (0.619 ± 0.212 ppm) and solid white tuna (0.576 ± 0.178 ppm) were both significantly (p < 0.001) higher in mean Hg than chunk light tuna (0.137 ± 0.063 ppm). No significant temporal variation was noted, and packaging had no significant effect on Hg concentration. In total, 55% of all tuna examined was above the U.S. Environmental Protection Agency's (U.S. EPA) safety level for human consumption (0.5 ppm), and 5% of the tuna exceeded the action level established by the U.S. Food and Drug Administration (U.S. FDA) (1.0 ppm). These results indicate that stricter regulation of the canned tuna industry is necessary to ensure the safety of sensitive populations such as pregnant women, infants, and children. According to the U.S. EPA reference dose of 0.1 µg/kg body weight per day and a mean Hg value of 0.619 ppm, a 25-kg child may consume a meal (75 g) of canned chunk white tuna only once every 18.6 d. Continued monitoring of the industry and efforts to reduce Hg concentrations in canned tuna are recommended. Environ. Toxicol. Chem. 2010;29:237–242. © 2009 SETAC [ABSTRACT FROM AUTHOR]

Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the nucleotide Basic Local Alignment Search Tool (BLAST) to determine the species. The study achieved species identification for 100% of the raw samples, 95% of the dried samples, and 50% of the canned samples, for an overall success rate of 86% (69/80 samples). Mislabeling occurred in 11 of the identified samples (16%), including 8 products marketed as raw, dried, or canned yellowfin tuna, 2 samples marketed as dried or canned skipjack tuna, and 1 raw fillet sold as bluefin tuna. Overall, the DNA mini-barcoding system proved to be a promising method in identifying tuna species in both raw and processed samples. However, testing with a secondary marker is required in some cases to resolve instances of possible species introgression. Future research should explore optimization of this method for improved identification of canned tuna samples. • A total of 80 samples of raw, dried, and canned tuna products were tested. • Samples underwent DNA mini-barcoding of the mitochondrial control region. • PCR amplification was successful for 100% of samples. • Species identification was achieved for 86% of samples. • Mislabeling occurred in 16% of the identified samples. [ABSTRACT FROM AUTHOR]

In the early 1980s, just before the entry of Spain in the European Union, the Spanish fish canning industry was already important, although it was still well behind the leading countries. Canning companies were small, exports were low and directed to economically vulnerable countries, the product was highly varied and the economies of scale in the industry were small. Forty years later, the Spanish canning industry is a more concentrated industry, with several large companies that have plants in other countries, and which exports a significant part of its production. It is the leader in the European Union and the second largest producer in the world. The existence of a tradition and important capabilities acquired over time, especially in the Galician region, the consolidation of its own tuna fleet and the entry of Spain into the European Union have been factors that made this change possible. • The Spanish fish canning industry had by the 1970s a very long tradition but was in a critical situation. • After an intense transformation, in just two decades Spain became the second largest producer of the world. • Spain's accession to the European Union was one of the main factors that made that transformation possible, although not the only one. • Path dependent capabilities, size of internal market and a parallel development of the Spanish tuna fleet were also important. [ABSTRACT FROM AUTHOR]

The histamine content of fish sold in the Greek retail market was surveyed and the performance of high-performance liquid chromatography (HPLC) and enzyme-linked immunoabsorbant assay (ELISA) methods for the determination of histamine were compared. A total of 125 samples of fresh and canned tuna, fresh and canned sardines, deep frozen swordfish, smoked and deep frozen mackerel, anchovies, salted and smoked herring were analysed by HPLC (55 samples), ELISA (106 samples) and both methods (36 samples). Histamine levels as determined by HPLC, ranged from 2.7 mg kg-1 to 220 mg kg-1. The highest histamine concentrations obtained by HPLC were found in herring and anchovy samples. Eight out of the 55 samples (14.5%) analysed by HPLC, exceeded the US Food and Drug Administration (USFDA) limit (50 mg kg-1), while 16 out of the 106 samples (15%) analysed by ELISA exceeded the limit. The results show that for histamine concentrations below 50 mg kg-1, there is good agreement between the ELISA and HPLC but above 50 mg kg-1 big differences were found. [ABSTRACT FROM AUTHOR]

Changes in the fatty acid composition of 13 bled and blast-frozen U.S. West Coast albacore tuna (Thunnus alalunga) were determined following custom-canning and 5 weeks of canned storage. In accordance with typical custom-canning procedures, no additional packing materials were used, and the product did not undergo a precooking step. Raw albacore tuna was found to be rich in n-3 polyunsaturated fatty acids (PUFA5), with an average of 9.1% (% wt of total fatty acids) EPA and 33.8% DHA. Canning and short-term storage did not cause major fluctuations in the fatty acid profiles of the albacore tuna, with no significant changes in the total fractions of saturated fatty acids (30-31%), monounsaturated fatty acids (19%), PUFAs (50%), or n-3 PUFAs (46-47%). On a tissue weight basis, U.S. West Coast albacore tuna was found to contain high levels of total n-3 PUFAs, with 3.3 g/100 g tissue in raw tuna and 4.0-4.1 g/100 g tissue in products that were canned and stored for 5 weeks. [ABSTRACT FROM AUTHOR]

A calibrated model is used to determine the welfare impacts of various regulatory instruments for improving health. The results of a lab experiment are integrated in a partial equilibrium model representing demands for two kinds of fish, one with higher nutritional benefits (canned sardines) and one with higher contamination risks (canned tuna) in France. In the laboratory, information about health effects leads to a statistically significant decrease (increase) in the willingness to pay for tuna (sardines). Simulations with the laboratory results show that, for most cases, a per-unit tax on tuna and a per-unit subsidy on sardines without any information revealed to consumers lead to the highest welfare, because both the tax and subsidy directly internalize health characteristics. The information policy combined with a per-unit tax on tuna and a per-unit subsidy on sardines is socially profitable only if a large proportion of consumers (greater than 95%) receives health information. [ABSTRACT FROM AUTHOR]