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Seafood is considered a healthy and nutritious food, but the presence of toxic substances in such foods is a serious problem. The present study aimed to analyze the concentration of some toxic metals in seafood and evaluate their noncarcinogenic risks to consumers. Samples were digested according to the Association of Official Agricultural Chemists (AOAC) standard. The heavy metals concentration of Cd, Ni, Hg, Pb, and Sn in 30 canned tuna samples were determined using an inductively coupled plasma optical emission spectroscopy (ICP-OES). The mean concentrations of Cd, Ni, Sn, Pb, and Hg were 0.7, 0.49, 1.03, 0.31, and 0.12 µg g− 1, respectively. Based on these results, the concentrations of Cd, Sn, and Hg in samples met the required standards. However, the concentrations of Ni and Pb in some samples were higher than the permissible limits. The mean values of Sn, Ni, Pb, Hg, and Cd in samples followed a decreasing order. Since the values of the health risk index for these samples were lower than the HI and HRI risk threshold (<1), they can be consumed without any problems arising. Highlights: The metal concentration was measured in the four most popular brands of canned fish sold in Neyshabur City, Iran. Some samples exceeded the maximum permissible level of nickel (Ni) and lead (Pb). A significant correlation was observed between Ni concentration with Pb and Hg concentrations and Pb concentration with Cd concentration. The values of the health risk index (HRI) for noncarcinogenic health risks were lower than 1. The calculated Hazard index (HI) for adult and child consumers was less than 1. The HI values were greater for children than for adults. [ABSTRACT FROM AUTHOR]

Heavy metals are the most considerable pollutants of marine organisms due to their toxic and cumulative properties. The heavy metal (lead: Pb, cadmium: Cd, mercury: Hg, and tin: Sn) contents were examined in 92 samples of canned tuna from the market in eight Iranian cities using atomic absorption spectrophotometry. In addition, the estimated daily intake (EDI), hazard quotient (HQ) and total hazard quotient (THQ) were calculated. None of the tested samples exceeded the Iran National Standards Organization (INSO) and Codex limits for Cd and Sn. The amount of Pb in the samples from the city of Qom exceeded the allowable limit. HQ percentile 95% of heavy metal for Sn, Hg, Pb, and Cd was equal to 0.0096, 0.185, 0.0099 and 0.0021, respectively. The HQ and THQ was lower than one for all tested heavy metals suggesting that health risk associated with the consumption of canned tuna in major cities of Iran is negligible. Due to the fact that in some samples, and especially that the samples collected from a particular city have a higher level of heavy metals than the standard limits, it is recommended authorities take more control measures to maintain public health. [ABSTRACT FROM AUTHOR]

The electrical impedance of dilute aqueous solutions containing extracts from five brands of canned tuna is analyzed using impedance spectroscopy in order to analyze their salt content and detect the potential presence of other salts beyond the well-stated NaCl. A complex electrical impedance is modeled with an equivalent electrical circuit, demonstrating good agreement with experimental data. This circuit accounts for the contribution of ions in the bulk solution, as well as those contributing to electrode polarization. The parameters describing the equivalent circuits, obtained through fitting data to the electrical impedance, are discussed in terms of the various ion contributions to both the electrical double layer at the electrode interface and the electrical conductivity of each solution. The ionic contribution to the electrical impedance is compared with that of a pure NaCl solution at the same concentration range. This comparison, when extended to real samples, allows for the development of a model to estimate the electrical conductivity of canned tuna samples, thereby determining the salt concentration in tuna. The model enables differentiation among the various samples of tuna studied. Subsequently, the potential presence of other ions besides Na+ and Cl− and their contribution to the electrical properties of each canned tuna extract is considered, especially for samples with a higher ratio of the sum of K+ and phosphates to Na+ concentration. This analysis shows the potential of impedance spectroscopy for on-site and rapid analysis of salt content and/or detection of additives in canned tuna fish. [ABSTRACT FROM AUTHOR]

This research aimed at treating condensate wastewater from the by-product of production processes in the canned tuna factories for recycling into fish oil production by reducing pH and deodorization using activated carbon, Eunicarb ID 900. The research began with batch adsorption to study the effect of pH 7-9 on the chemical oxygen demand (COD) removal (parameters representing odor) followed by continuous adsorption at the production plant using 15 cm diameter and 150 cm height adsorber. The result showed that a faster initial adsorption rate was achieved at lower pH while higher equilibrium COD removal was obtained at higher pH with the highest 90% COD removal. The adsorption was fitted well with Pseudo-second-order kinetic and Freundlich's isotherm. It was found that this treatment could not only removed the odor but also produced higher water quality which meets the limitation of water for fish oil extraction manufacturing. Subsequently this research suggested a six-month operation cycle based on the result operated at an actual condensate production rate of 2.5 m3/h. No effect in both quantitative and qualitative quality of fish oil was observed after processing with the treated condensate. The economic assessment for the existing plant evaluates a payback period of 2.86 y, reveals it is readiness to be adopted for the factory. [ABSTRACT FROM AUTHOR]

The electrical impedance of dilute aqueous solutions containing extracts from five brands of canned tuna is analyzed using impedance spectroscopy in order to analyze their salt content and detect the potential presence of other salts beyond the well-stated NaCl. A complex electrical impedance is modeled with an equivalent electrical circuit, demonstrating good agreement with experimental data. This circuit accounts for the contribution of ions in the bulk solution, as well as those contributing to electrode polarization. The parameters describing the equivalent circuits, obtained through fitting data to the electrical impedance, are discussed in terms of the various ion contributions to both the electrical double layer at the electrode interface and the electrical conductivity of each solution. The ionic contribution to the electrical impedance is compared with that of a pure NaCl solution at the same concentration range. This comparison, when extended to real samples, allows for the development of a model to estimate the electrical conductivity of canned tuna samples, thereby determining the salt concentration in tuna. The model enables differentiation among the various samples of tuna studied. Subsequently, the potential presence of other ions besides Na+ and Cl− and their contribution to the electrical properties of each canned tuna extract is considered, especially for samples with a higher ratio of the sum of K+ and phosphates to Na+ concentration. This analysis shows the potential of impedance spectroscopy for on-site and rapid analysis of salt content and/or detection of additives in canned tuna fish.

Canned tuna is a good source of nutrients and minerals that must be included in food. However, there are risks associated with canned fish, such as bacterial and chemical contamination causing risk hazards to consumers. 150 samples of various canned tuna brands (50 of each solid, chunk and crumbled tuna) were collected from different supermarkets in Elfaiyoum Governorate to determine bacteriological and chemical quality. The results showed that crumbled tuna's aerobic plate count was the highest (9.70×103±4.70×103). In contrast, the total anaerobic count was the highest in chunk tuna (6.68×103±3.16×103). 19.3% of samples were contaminated with Vibrio spp. Additionally, V. parahaemolyticus was detected in chunk and crumbled tuna at 12% and 18%, respectively, with no detection in solid tuna samples. Furthermore, 32% of samples have Aeromonas spp. However, A. hydrophila was found in 20% of the examined samples. Proximate analysis revealed that the crumbled tuna recorded the highest value of moisture content (68.12±0.5) and fat content (11.23±0.25); meanwhile, solid tuna had a higher protein value (24.10±0.33). Concerning the cholesterol content (mg/100gm), a high concentration was recorded in crumbled tuna and chunk tuna samples, with a mean value of 44.62± 1.3 and 42.3± 1.02, respectively, followed by solid tuna, with a mean value of 39.72 ± 1.02. Furthermore, solid tuna samples had the lowest histamine concentrations with a mean value of 48.33±1.12 ppm. In contrast, crumbled and chunk tuna had the highest concentrations of 62.66±1.59 and 56.00±1.86 ppm. In conclusion, canned tuna have accepted chemical parameters. However, they might be regarded as a risk for microbiological hazards; thus, competent authorities and food business operators should pay careful attention. [ABSTRACT FROM AUTHOR]

Nowadays, the mixing of low-quality species in canned products, especially in fishery products, is considered as one of the most important problems of monitoring some food industry production units. Among the new methods of detecting counterfeits, genetic methods such as DNA barcoding have high accuracy and precision. Therefore, the purpose of this research is to investigate the fraud in canned Iranian tuna fish produced using DNA barcoding, by cytochrome oxidase 1 detector. In this research, canned tuna stuffed with one piece of meat and canned tuna stuffed with chopped meat from different brands available in the market were collected from different regions of the country. The samples after DNA extraction and optimizing its process, were subjected to PCR by cytochrome oxidase 1 gene and then sequenced. The results of the sequencing showed that out of 100 canned samples examined, 80 samples have 97% genetic similarity to the fish listed on the can label, 18 samples have 90% genetic similarity to short fish. (Sillaginidae), and 3 samples belonged to 3 different fish species. Among these, only 3 samples were related to canned tuna prepared from one piece of meat. The results showed that this method is very useful due to its high speed and accuracy, for canned fish, where DNA parts may be lost during the canning process and it can be used to check the amounts of fraud in processed foods are recommended. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the nutritional quality and concentration of heavy and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods. The content of iron, zinc, copper, mercury, and also macronutrient compounds in the Iranian fresh and canned tuna fish and the effects of thermal processing and subsequent storage on metal contents were evaluated using atomic absorption spectroscopy. The results showed that the levels of iron, zinc, copper, and mercury after the 6th, 9th, and 11th months of storage were 26.52, 10.83, 6.22, and 0.04 mg/kg, respectively. The concentrations of iron, zinc, copper, and mercury in the fresh fish were 11.03, 7.11, 1.71, and 0.03 mg/kg, respectively. The results of the statistical analysis of the samples showed that canning process and sterilization by autoclave increased the contents of elements except mercury to a significant level (p <.05). The results showed that the amount of fat significantly increased in all samples after storage (p <.05), but the ash and protein content significantly decreased (p <.05). The moisture content significantly increased (p <.05) except for the 9th month of storage. The obtained results showed that the energy value after 6 months of storage was the highest (297.53 kcal/100 g). The results showed that the bioaccumulation of copper, iron, zinc, and mercury in the fresh and canned muscles was lower than the standard concentration recommended by the FAO and WHO. This type of fish was a high‐quality food source and it was safe after 11 months of storage and was suitable for human consumption. Therefore, the consumption of Iranian canned tuna can be safe for human health despite the possible contamination with heavy metals. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate and compare between some local and imported canned tuna products sold in supermarkets of Kafr El Sheikh Governorate, through physicochemical, bacteriological and sensory parameters assessment also, determining mercury and histamine level to ensure product safety. The results revealed that all examined tuna samples physiochemical parameters (pH, total volatile nitrogen (TVN), and thiobarbituric acid (TBA)) were compatible with the Egyptian specifications and considered safe for consumption. The microbial examinations indicated that samples show incidence of S. aureus was 44% for imported tuna. While for local chunk and shredded were 56% and 67%, respectively. In addition to detection of its enterotoxins, which were 11% and 22% for local chunk and shredded samples, respectively. The enterotoxins of isolated S. aureus were type A, detected from local chunk and types A, C, and D from local shredded samples. The incidence of anaerobic bacteria was 22% and 33% for local chunk and shredded samples, respectively, but not detected in imported samples with no detection of Clostridium perfringens in all local and imported samples. However, the imported and local samples were significantly different. All local tuna samples contained high level of mercury exceeded the permissible limits of 0.5 mg/kg while, the imported samples within the limit. Also, histamine levels were found within the Egyptian Standards of (20 mg/100 g) although there was a significant difference between imported and local samples. In conclusion, the results pointed out that all examined local and imported canned tuna samples agreed with the Egyptian and other standards making them considered safe for human consumption. [ABSTRACT FROM AUTHOR]

Canned tuna is one of the most commonly consumed food products globally. Due to its high profit-abilityandtheincreasingdemandforit,fraudulentcannedtunaproductshavebecomeaseriousproblem. The traceability of fish species in packaged material and, in the case of highly processed forms, in canned products, has become impossible; therefore, canned tuna is on the list of the top ten food items affected by fraud. These fraudulent actions cause not only unfair trade in the commer-cial market and fishing industry, but also cause health damage (such as allergies and poisoning) to the public. Complex food matrices also affect the extracted DNA quality when the main food products are served with another medium. Brine solutions, different kind of oil, and several types of sauce are used as filling medium in the canned tuna production process. These filling medium can cause con-tamination depending on whether they include oil, salt or other ingredients during DNA extraction from main products. DNA-based protocols have become popular due to their higher reliability rate compared to other protocols. This research investigates the potential impact of can-filling medium on DNA quality, which is a key factor for food traceability research. With this aim, canned tuna from variousbrandsindifferentcan-fillingmediumsuchasoliveoil,sunfloweroilanddifferentkindsofsauces, were obtained from a Turkish supermarket. The quality properties, such as yield and purity, affected the traceability analyses. This study was designed to investigate the potential effect of the fillingmediumonDNAquality.Theresultsrevealedthatdifferentkindsofsauceutilizationasacan-filling medium cause a reduction in the DNA quality of canned tuna compared to other canned tunasamplesthatcontainoliveoilandsunfloweroil.ThepurityofextractedDNAincannedtunawhereoliveoilwasusedwasfoundtoberelativelyhigherthanothertunagroupswithdifferentcan-filling medium. Melting curve analyses revealed that sunflower oil causes relatively lower degra-dationthanoliveoilanddifferenttypesofsauceusedasfillingmedium.Theseresultscouldbebeneficial for further seafood traceability research, especially in complex matrices.

In December 2014, Thai Union, the parent company of Chicken of the Sea canned tuna announced that it had reached an agreement to acquire Bumble Bee tuna from Lion Capital. In the course of standard merger review, the Department of Justice subpoenaed the merging parties as well as the parent company of StarKist to investigate possible collusion among the major producers of canned tuna. This led to several class action lawsuits and a criminal conviction for price fixing. This paper describes how these firms were alleged to have colluded and uses retail scanner data to document how prices and promotional activity changed while the cartel was in operation. Avenues for future research are discussed. [ABSTRACT FROM AUTHOR]

The incorrect labeling, as well as the bioaccumulation of heavy metals in seafood, represent a recurring problem worldwide, not only for natural resources but also for the consumers' health. Heavy metals can be accumulated through the food chain and transferred to the final human consumer. Despite its toxicology, arsenic does not have a concentration limit on food, unlike other heavy metals like cadmium, mercury, and lead. Tuna species, with a worldwide distribution and high per capita consumption, represent a well-known toxicological issue caused by heavy metals. In this context, 80 samples of canned tuna were analyzed to check if the information contained in the label was correct and complete. Genetic identification was made by sequencing a fragment of 16S rDNA from 80 samples. For the heavy metal quantification, only those samples with the complete FAO fishing area information on the label were analyzed. Only 29 out of 80 samples presented enough information on the labels for the analysis. Some of the canned tuna commercialized in Spanish markets surpassed the safety standard levels established by the Joint FAO/WHO Expert Committee on Food Activities (JECFA) under the consumption rates of 300 g and 482 g per week. However, the carcinogenic risk (CRlim) for arsenic in all cans and all scenarios was higher than the safety levels. [ABSTRACT FROM AUTHOR]

Canned tuna is one of the most commonly consumed food products globally. Due to its high profitability and the increasing demand for it, fraudulent canned tuna products have become a serious problem. The traceability of fish species in packaged material and, in the case of highly processed forms, in canned products, has become impossible; therefore, canned tuna is on the list of the top ten food items affected by fraud. These fraudulent actions cause not only unfair trade in the commercial market and fishing industry, but also cause health damage (such as allergies and poisoning) to the public. Complex food matrices also affect the extracted DNA quality when the main food products are served with another medium. Brine solutions, different kind of oil, and several types of sauce are used as filling medium in the canned tuna production process. These filling medium can cause contamination depending on whether they include oil, salt or other ingredients during DNA extraction from main products. DNA-based protocols have become popular due to their higher reliability rate compared to other protocols. This research investigates the potential impact of can-filling medium on DNA quality, which is a key factor for food traceability research. With this aim, canned tuna from various brands in different can-filling medium such as olive oil, sunflower oil and different kinds of sauces, were obtained from a Turkish supermarket. The quality properties, such as yield and purity, affected the traceability analyses. This study was designed to investigate the potential effect of the filling medium on DNA quality. The results revealed that different kinds of sauce utilization as a can-filling medium cause a reduction in the DNA quality of canned tuna compared to other canned tuna samples that contain olive oil and sunflower oil. The purity of extracted DNA in canned tuna where olive oil was used was found to be relatively higher than other tuna groups with different can-filling medium. Melting curve analyses revealed that sunflower oil causes relatively lower degradation than olive oil and different types of sauce used as filling medium. These results could be beneficial for further seafood traceability research, especially in complex matrices. [ABSTRACT FROM AUTHOR]

Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices. [ABSTRACT FROM AUTHOR]

• Consumer perception and liking of plant-based (PB) canned tuna were investigated. • A general lack of sensory appeal in current PB samples was found. • Sensory issues: unappealing appearance, legume odours, off-flavours, gummy texture. • Two distinct clusters differing in liking for PB canned tuna were identified. • Clusters differed in liking drivers, PB analogues consumption and eating habits. Plant-based fish is developed to mimic the taste, texture, and appearance of fish. Despite being the fastest-growing segment in plant-based analogues sales, it remains a niche product due to several hindrances, including sensory and nutritional issues. This study assessed consumer perception, attitudes and acceptance drivers of plant-based canned tuna involving 165 consumers who evaluated for liking and described through the Check-All-That-Apply method five plant-based and three animal-based samples. Consumers' food neophobia level, food related lifestyles and food frequency consumption of a series of plant-based and animal-based products were investigated as potential explanatory variables in drivers of acceptance. Generalised linear models showed that plant-based samples scored very low (<40 VAS score), while animal-based products were well accepted (63.6 – 75.2). Principal Coordinate Analysis revealed that pink colour, tuna/fish flavour, and dryness characterised tuna samples and contributed positively to liking, while unappealing appearance, off-flavour, legume/vegetable flavour, bitterness, gelatinous and gumminess, characterised plant-based samples and contributed negatively to liking. Agglomerative hierarchical analysis identified two consumer clusters differing in liking for plant-based fish analogues. One cluster (27 % of consumers) showed significantly higher liking scores for all plant-based samples, a higher consumption of plant-based analogues and seemed more careful when buying food, both regarding its nutritional composition and its naturalness than the other cluster. This study suggests that the exploitation of plant-based ingredients (textured soy, pea and wheat proteins) affects all sensory dimensions of plant-based canned tuna and highlights the importance of sensory optimisation in the development of plant-based alternatives to meet consumer preferences. [ABSTRACT FROM AUTHOR]

Tuna is one of the main export commodities from Indonesia. Indian Ocean has the potential of large pelagic fish resources among them include tuna amounting to 386.260 tonnes per year with a production of 188.280 tons per year and the utilization rate of 48.74%. The purpose of this field practice is to acquire additional knowledge, experience and skills in the process of canning tuna with high temperatures in the PT. Aneka Tuna Indonesia, Pasuruan. This field practice was held in PT. Aneka Tuna Indonesia, Jl. Surabaya-Malang Km. 38 Desa Gempol, Kecamatan Gempol, Kabupaten Pasuruan, East Java at January 18th until February 19th, 2015. the practice used descriptive method and took data with primary and secondary data. The data retrieved from observation, interview, active participation, and literature review. Products canned tuna was originally derived from the receipt of raw materials tuna, then do the grouping size of each type of fish, included cold storage, wash or do thawing, cutting or cutting, then cooked or cooking, done showering or fish cooling, after that is done pre cleaning and cleaning, do metal detecting, and subsequent filling of meat, charging medium, closing cans or seaming, sterilization, incubated (stored in warehouses), performed labeling and packaging, and finally collected into containers or stuffing.

The current research was conducted to evaluate chemically and organoleptically some imported canned tuna sold in local supermarkets in Assiut governorate. The number of collected samples randomly was 90 canned tuna. The organoleptic assessment was done using 9-point hedonic scale ranging from dislike extremely (1) to like extremely (9). Proximate composition analysis was carried out for drained samples of canned tuna to determine moisture, crude protein, crude lipid and ash following the methodologies of the Association of Official Analytical Chemists. The results revealed that canned tuna samples contained high percentage of crude protein that ranged from 22.50% to 28.10%, with a mean value of 25.23±0.14. The moisture percentage of the examined samples varied from 61.35% to 73.55%, with a mean value of 66.24±0.26%, while total fat values varied from 0.86% to 16.68%, with a mean value of 7.32±0.40%. Ash percentage of the examined samples ranged from 0.33% to 3.18%, with a mean value of 1.47±0.07%. While total cholesterol content values of the examined samples varied from 34.62 to 51.48, with a mean value of 39.61±0.40 mg/100gm. Total carbohydrate content, caloric value, calcium content, phosphorus cont ent, free fatty acids content (%) and fatty acid composition (%) of canned tuna samples were detected in all examined samples. From the obtained results, it is evident that all the examined canned tuna were accepted organoleptically and were considered saf e for human consumption. [ABSTRACT FROM AUTHOR]

New variants of canned skipjack tuna have been developed by large manufacturers of canned tuna in the Philippines. This study analyzes the expenditure and price elasticities of canned tuna and determines the implications for sustainable fishery. An AIDS (almost ideal demand system) model incorporating an income group variable was used to estimate these elasticities. This study utilized a pooled time series data of 459 weekly point-of-sale observations from 2010–2012 of three store branches of a large supermarket chain in southern Philippines. The point-of-sale data suggest that canned tuna consumption is composed mostly of tuna in sauce with vegetables followed by tuna in oil and tuna in sauce without vegetables. For both high- and low-income groups, the expenditure elasticities have the expected positive signs – indicating that as the income of consumers’ increases, the quantity demanded for canned tuna in three product mediums also increases. For high-income consumers, consumption of tuna in sauce with and without vegetables is more responsive to income changes. The own-price elasticities of the three product mediums across high- and low-income store branches have negative signs – suggesting that as their own price increases, the quantity demanded for these products decreases. The cross-price elasticities suggest that tuna in sauce with vegetables is a substitute for tuna in oil and in sauce without vegetables for both income groups. Thus, promoting more use of vegetables through product development may lead to a lower volume of tuna meat used in canned tuna products, which contributes to addressing tuna resource sustainability. [ABSTRACT FROM AUTHOR]

Continued use for industrial purposes of ever-new compounds compulsorily leads to the possibility of food contamination and risk for the consumer. Among the legacy and emerging contaminants, perfluoroalkyl substances (PFASs), used in the mid-20th century and still being implemented, are molecules of particular concern for their toxicity as endocrine disruptors, immunodepressants, possible carcinogens and liver and kidney toxicity. The main sources of PFAS exposure are water and food, particularly fish. In the European Union, European Food Safety Authority (EFSA) aimed the focus on 4 PFASs: perfluorooctanoic acid (PFOA), perfluorononanoic acid (PFNA), perfluorohexane sulfonic acid (PFHxS) and perfluorooctane sulfonic acid (PFOS). In this study, canned tuna was the investigated matrix, as a highly consumed food. The study aimed to detect the presence of 18 PFASs in 75 paired batches of precooked tuna loins and canned tuna through ultra-high performance liquid chromatography-tandem high-resolution mass spectrometry (UHPLC-HRMS). Seven of the investigated PFASs were detected in the analyzed samples. Among them, just two of the four PFASs of which EFSA established a Tolerable Weekly Intake (TWI), i.e. PFOS and PFNA, were found in canned tuna. The risk characterization related to canned tuna resulted in an intake value much lower than the TWI for the average Italian consumer, but is a possible concern for high consumers, considering that canned tuna is not the only source of PFAS intake. [Display omitted] • A validated UHPLC-HRMS method for investigation of 18 PFASs was used. • A PFAS contamination comparison between pre-cooked loins and canned tuna was done. • PFOS, PFUnDA, and the sum of PFOS, PFOA, and PFNA concentrations were different. • Canned tuna displayed the highest levels of PFAS contamination. • Absence of cause of concern for average consumers of canned tuna was demonstrated. [ABSTRACT FROM AUTHOR]

Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its presence has been used as an indicator of the good manufacturing practice and of the preservation state of canned tuna. In this study we have applied a rapid screening method to determine the presence of histamine in canned tuna marketed in Sardinia (Italy). A total of 165 samples of canned tuna were screened for the qualitative determination of histamine by HistaSure™ Fish Rapid Test. The results were consistently in agreement with the food safety criteria (

The safety of food is a matter of global concern today. Continuous monitoring of canned tuna and canned sardines quality is essential regarding metal, nonmetal, and metalloid content. In this article, we present the data on the elemental content obtained in canned tuna and canned sardines by using inductively coupled plasma optical spectrometry (ICP OES), as well as the data on Pollution Index (PI) and Health Risk Index (HRI). Pollution index and health risk index are tools used to assess elemental contamination in the environment and food. A total of 6 metals (Al, Ba, Ca, Cu, Fe, and Zn), one nonmetal (Se), and one metalloid (As) were quantified in the samples of the canned tuna and canned sardines. For elements as Al, Cu, Fe, and Se, PI > 1. In addition, Cd, Co, Cr, Ni, Zn, and Pb have PI values less than 1. The HRI values for some canned tuna samples were above 1 for elements such as Al, Ba, Ca, and As. For canned sardines, the elements Cr, Ni, and As showed HRI values >1.

One of the drawbacks of canning is the migration of various chemicals from the package into the food product. This work aimed at analyzing the concentrations of Bisphenol A (in 137 samples) and heavy metals (in 51 samples) of canned tuna commercialized in Lebanon while evaluating the variability across different brands, packing media, layer, and proximity to the expiry date. Accordingly, BPA was detected in 12 samples out of the 137 samples, run in duplicates. The estimated daily intake of BPA for the selected samples (n = 274) was lower than the tolerable daily intake of BPA, 0.004 mg/kg/day. Therefore, there is no health risk associated with BPA as a result of consuming canned tuna commercialized in the Lebanese market. Besides, the study has shown that 66 samples out of 102 were contaminated with Zn whereas 100% of the samples were contaminated with Aluminum and Tin. However, the calculated Health Risk Index of all the considered heavy metals are all within the safe limits as defined by EFSA (European Food Safety Authority) and Codex Alimentarius.

Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholera, pH measurement, S. aureus enterotoxin and histamine levels were evaluated. Significant differences were evidenced for TBC, Enterobacteriaceae, E. coli, Coliforms and pH between fishing areas. Staphylococcus aureus was detected in all the samples tested at 1 to 3 Log cfu/g; Staphylococcus warneri, S. saprophyticus, S. epidermidis, S. hominis, S. intermedius, S. vitulinus and S. sciuri were also identified. Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Vibrio cholera and Staphylococcus aureus enterotoxin were not detected. Histamine ranged between 0 to 5 mg/kg. The tuna loins analysed in this paper have to be considered safe; staphylococci presence represents a possible concern and has to been taken in account when risk analysis is carried out.

Some heavy metals are harmful and dangerous and cause many risks for food and public health. Also accumulated in fish such as tuna fish as a result of contaminated water or during transport, processing or canning. The present study was conducted to measure the concentration of some heavy metals (Pb, Cd, Al, Hg, Ni, Co and Cr) in canned tuna of five brands. Materials and Methods: Forty canned tuna samples from five brands were examined to determine their metal concentration. The samples were collected from supermarkets found in Assiut city (Egypt) from June 2017 to November 2017. The metals were determined using Atomic Absorption Spectrometer Perkin Elymer (Analyst 400) for Pb, Cd, Co, Ni and Cr while Hg was estimated by using ICP (iCAP 6200) and Al was determined using Atomic Absorption Spectrometer (ZEEnit700P). Results: The results revealed that the levels (ppm wet weight) of metals were as following in the examined five brands: (1) Lead: 1.984±0.156 (1.378-2.256), 2.581±0.401 (1.305-3.778), 1.804±0.244 (1.190-2.425), 2.030±0.424 (1.144-3.459), 1.752±0.250 (1.200-2.616) while in total samples was 2.030±0.141 (1.144-3.778). (2) Cadmium: 0.617±0.04 (0.467-0.696), 0.681±0.043 (0.536-0.778), 0.615±0.041 (0.516-0.720), 0.651±0.053 (0.519-0.747), 0.701±0.038 (0.561-0.792) while in total samples was 0.653±0.019 (0.467-0.792). (3) Aluminum: 3.545±0.017 (3.510-3.605), 3.707±0.058 (3.500-3.858), 3.525±0.125 (3.152-3.938), 3.676±0.044 (3.524-3.799), 3.635±0.159 (3.074-4.049), while in total samples was 3.617±0.042 (3.074-4.049). (4) Mercury: 6.640±0.075 (6.385-6.807), 5.105±0.025 (5.039-5.171), 6.823±0.077 (6.611-7.035), 2.948±0.120 (2.615-3.281), 1.745±0.156 (1.301-2.189), while in total samples was 4.652±0.413 (1.301-7.035). (5) Nickel: 2.035±0.148 (1.444-2.202), 1.948±0.155 (1.375-2.302), 1.924±0.159 (1.531-2.250), 1.906±0.215 (1.384-2.352), 1.957±0.127 (1.548-2.283), while in total samples was 1.954±0.067 (1.384-2.352). (6) Cobalt: 1.322±0.149 (0.765-1.656), 1.757±0.082 (1.515-1.957), 2.089±0.165 (1.607-2.525), 2.511±0.123 (2.160-2.785), 2.719±0.110 2.381-3.072), while in total samples was 2.080±0.16 (0.765-3.072). (7) Chromium: 0.246±0.100 (0.000-0.573), 0.039±0.03 (0.000-0.156), ND, ND, 0.030±0.023 (0.000-0.120), while in total samples was 0.063±0.027 (ND-0.573). In this study, the Target Health Quotient (THQ) in the total examined tuna samples was 0.219-0.323 (0.254) for Pb, 0.308- 0.351 (0.327) for Cd, 0.00176-0.00185 (0.00181) for Al, 2.913-11.380 (7.757) for Hg, 0.047-0.051 (0.049) for Ni, 0.033-0.049 (0.052) for Co and 0.00001-0.000082 (0.000035) for Cr while the Hazard Health Index (HI) for all metals was 11.709for brand 1, 9.268 for brand 2, 12.015 for brand 3, 5.604 for brand 4, 3.601for brand 5, all of these are exceeding 1. Conclusion: The calculated hazard index (HI) in this study in all examined canned tuna in all brands exceeds 1. The data indicate that the examined canned tuna were polluted with Pb, Cd, Al, Hg and Ni. Hazard indices for the estimated metals in these canned tuna imply that excessive and continuous intake of these tuna could result in chronic adverse health effects on the consumers. However, consumption of large quantities of these canned tuna increases human exposure to the risk especially of Hg toxicity. Recommendation: It recommended that more studies for assessment for quality control should be done to help safeguard the health consumers. [ABSTRACT FROM AUTHOR]

The population of Hawai'i has traditionally been high in average fish consumption when compared to the national average. However, information is lacking on patterns of fish consumption among subpopulations. Data on fish consumption in the last 30 days from 11,293 adults was collected with the use of the Hawai'i Health Survey (an annual telephone survey of households and household members) during the years 2007 and 2008 and weighted to represent the adult population of Hawai'i. The US Department of Agriculture's, Environmental Protection Agency, and the United States Food and Drug Administration, recommend 8-12 ounces of fish per week for associated health benefits. Present estimates of fish consumption were skewed to the right (mean 10.5 and median 7.9 ounces) with some adults eating large amounts of fish per day and frequently. It may be of concern, given high amounts of methylmercury in select fish, that 13.7% of adults were eating fish 20 or more times per month. In addition, the serving size increased with increasing number of times per week fish was eaten. The subpopulation variables examined included age, sex, marital status, education, ethnicity, poverty, and demographics representing the adults of Hawai'i. The prevalence of adults consuming 8 or more ounces was highest for other than Honolulu counties, men, ages 18-74, married, with at least one year of college, Filipino and Native Hawaiian ethnicities (White, Japanese, Chinese, and All Others were also examined), employed, and adults living with higher income levels (lower poverty). However, only an estimated 46.9% of adults in Hawai'i were eating the eight or more ounces of fish weekly. Prevalence was lowest for women, Chinese, age >74 years, and the City and County of Honolulu. Adults who rated their general health better (excellent/good compared to fair/poor) were more likely to consume 8 or more ounces of fish per week, significantly for men. Men who rated their physical health higher and their mental health higher (via Optum SF™ Health Surveys) were associated with higher prevalence of consuming 8 or more ounces of fish per week. Higher consumption of the beneficial omega-3 fatty acids associated with fish low in methylmercury needs to be encouraged for those not meeting the recommended ounces of fish per week, particularly women, Chinese, older age groups, and adults living below the poverty level. [ABSTRACT FROM AUTHOR]

The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers’ taste.

In this study, we examine the determinants of Indonesian canned tuna export to the European Union (EU) market through a gravity model approach. This paper employs a gravity model approach through Poisson Pseudo-Maximum Likelihood (PPML) estimation. Data from 2006 to 2015 covering 10 countries (the Netherlands, Belgium, Italy, Germany, Poland, Portugal, Slovenia, Spain, Sweden, and the United Kingdom) were employed with HS 160414 product code specification. Constant Market Share Analysis (CMSA) was performed to examine Indonesian export growth as well as its competitors. The findings indicated that the performance of Indonesian canned tuna exports to the EU market is prominently affected by competitiveness effect while Thai canned tuna export is more affected by import growth and composition effect. The Philippines and Vietnam canned tuna exports are more affected by composition and competitiveness effect. Finally, population of the importing countries, tuna production volumes and real exchange rates significantly affect Indonesian canned tuna export to the EU.

Colombia is a fish exporter and consumer country because of its geographical location. Since 2012, imported fish have become a more economical option than domestic species due to free trade agreements. Concentrations of Pb, Cd, and Zn were evaluated in three imported and highly commercialized fish species in a city on the Caribbean coast of Colombia: Prochilodus lineatus, Prochilodus reticulatus, and Pangasianodon hypophthalmus, plus one brand of canned tuna and one brand of sardines. The canned species showed the highest values for Pb, Cd, and Zn; canned tuna (oil-packed) contained 0.189 ± 0.047 mg/kg Pb and 238.93 ± 76.43 mg/kg Zn, while canned sardines contained 0.111 ± 0.099 mg/kg Cd, suggesting a relationship between the canning process and the metal concentrations. The estimated daily intake (EDI) and hazard quotient (HQ) suggested that there is no risk for consumer health in the short term, but the presence of these heavy metals certainly should be a concern in the long term because of the bioaccumulation phenomenon due to the high intake of these fish species in this coastal and tourist community. It is recommended that continuous monitoring of heavy metal concentrations take place to protect communities in a local and global context. [ABSTRACT FROM AUTHOR]

The total mercury (tHg) concentrations in commercially available canned tuna and in yellowfin tuna (Thunnus albacores) and frigate tuna (Auxis thazard) caught from the waters of Eastern Visayas, Philippines were determined by Inductively Coupled Plasma Optical Emission Spectrometry. The average total mercury concentrations measured from nine frigate tuna, three yellowfin tuna, and four canned tuna were 0.024 ug/g, 0.002 ug/g, and 0.07 ug/g, respectively. Values of estimated daily intake for locally caught tuna for different age groups and sex were calculated. Calculated daily dose for all locally caught tuna in the study were well below the allowed concentration of mercury in fish consumed per day regardless of age and sex, and thus may not pose a health risk to consumers. The same calculations were done for canned tuna with results further explained in the paper. [ABSTRACT FROM AUTHOR]

BACKGROUND: Malachite green is used in aquaculture and fisheries as a fungicide and antiseptic and it is also used in industry as a dye. However, malachite green is carcinogenic and highly toxic for humans and animals. In this study, a spectrophotometric method was developed to detect malachite green. The method was based on the surface plasmon resonance property of gold nanoparticles and interaction between malachite green and gold nanoparticles. RESULTS: Malachite green–gold nanoparticles were rapidly aggregated in the acidic medium; as a result, a color change from red to blue was observed, which was easily detectable by the naked eye. The absorption ratio (A623/A520) of the gold nanoparticles in an optimized system exhibited a linear correlation with malachite green concentration. The method detection limit and linear range were 3 and 50–350 ng mL−1, respectively. The method was applied successfully to detect malachite green in different samples. CONCLUSION: The method was simple and rapid to detect malachite green. The most important advantages of the method are the possibility of malachite green determination with very good accuracy and sensitivity using a simple UV–visible spectrometer without any expensive or sophisticated instrumentation and also the versatility of real samples. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract A novel magnetic metal-organic framework nanocomposite consisting of magnetite nanoparticles@1,5-diphenylcarbazide (Fe 3 O 4 @DPC) and MIL-101(Fe) was synthesized, characterized and employed to magnetic solid phase extraction of heavy metals including Cd(II) ions in various agricultural and seafood samples. After the extraction, flame atomic absorption spectrometry was employed to determine the target ion. The effects of various parameters on the method performance were explored thoroughly via design of experiment. By employing the optimum conditions, detection limit and linear dynamic range were obtained as 0.07 μg L−1 and 0.2–100 μg L−1, respectively. The relative standard deviations (n = 5) of the method were less than 8.3%. Eventually, this new method was simply applied for determining and extracting of target analyte in fish and canned tuna samples. Highlights • A novel magnetic metal-organic framework nanocomposite was synthesized. • This nanosorbent was used in solid phase extraction of Cd(II) from sea foods. • A Box-Behnken design was used to investigate the affecting parameter. • High sorption capacity, low LOD, and high preconcentration factor were obtained. [ABSTRACT FROM AUTHOR]

The present study reports a simple and quick sample extraction method to determine bisphenol A (BPA) and 4-nonylphenol (4-NP) in fish samples. The method is based on the complete dissolution of the analytes in a deep eutectic solvent (DES), while retaining most of the biological matrices in the pretreated solids. The pretreatment was performed for 15 min using a DES composed of choline chloride-urea (ChCl-Ur), at 1:2 molar ratio, in a closed vessel at atmospheric pressure. The target analytes were extracted with low volumes of an organic solvent, purified, concentrated, and then determined by a high-performance liquid chromatography-fluorescence detector. The average extraction efficiency of the analytes reached 95% after optimizing the critical variables. The matrix-matched calibration curves were obtained in the range of 0.07-6.50 µg g−1 for BPA and 0.30-6.50 µg g−1 4-NP with R2 greater than 0.996. Limits of detection were 0.021 and 0.015 µg g−1 for BPA and 4-NP, respectively. Limits of quantifications were below 0.1 µg g−1 for the 0.15 g sample. For both analytes, the maximum intra-day and inter-day precisions did not exceed 5.5 and 12.5%, respectively. The proposed method was applied to analyze canned tuna and fresh fish tissues. The accuracy of the method was evaluated by spiking the standard analytes to real samples, and excellent results were achieved. [ABSTRACT FROM AUTHOR]

Surveillance for mercury (Hg), lead (Pb) and cadmium (Cd) contamination in tuna products is crucial for consumer food safety. Hg, Pb and Cd contaminants were monitored in a total of 60 specimens of fresh little tunny (Euthynnus alletteratus) and popular brands of skipjack and yellowfin (Katsuwonus pelamis and Thunnus albacares) canned tuna commercially available in Tripoli, Libya. Direct Mercury Analyzer (DMA-80) was implemented for determination of total Hg level and graphite furnace atomic absorption spectrometry (GFAAS) was employed for determination of Cd and Pb concentrations. The results indicated that Hg had the highest concentration level and Cd had the lowest concentration level either in tested canned tuna or fresh little tunny samples. The average concentration of Hg in fresh little tunny samples was 1.185 ± 0.968 mg kg-1 wet weight (ww) and often exceeded the standard permissible limit. In addition, canned yellowfin tuna had the lowest levels of Cd (0.027 ± 0.026 mg kg-1 ww), Pb (0.075 ± 0.071) and Hg (0.163 ± 0.122 mg kg-1 ww). Results of the current surveillance indicated that canned skipjack and yellowfin tuna sold in Tripoli markets show contaminant levels well under the European thresholds adopted for Cd, Pb and Hg. However, consumption of large quantities of Mediterranean little tunny products significantly increases human exposure to the risk of Hg toxicity.

An increase in seafood-related illnesses as a consequence of an increase in seafood consumption has been documented recently. The United States Food and Drug Administration (FDA) has identified histamine as the major chemical hazard of seafood. The aim of this study was to determine histamine levels in 227 production lots (2043 subsamples) of canned tuna, canned sardines, canned mackerel and smoked salmon obtained from Serbian retail stores in 2018. Levels of histamine were determined using high performance liquid chromatography tandem mass-spectrometry. In addition, we compared histamine levels found in analysed products with levels established by the European Commission (EC) and FDA. Mean levels of histamine in compliant lots, according to EC Regulation 2073/2005, were 9.21, 3.16, 3.34 and 5.22 mg/kg in canned tuna, canned sardines, canned mackerel and smoked salmon, respectively. The highest histamine levels were found in canned tuna and canned mackerel, 1112 mg/kg and 412 mg/kg, respectively. Histamine was detected in 468 (22.91%) of all analysed subsamples. Levels above 100 mg/kg, which is the maximum histamine level allowed in canned fi sh in the EU, were found in 38 (1.86%) of analysed subsamples. According to EC Regulation 2073/2005, six (2.64%) of all analysed lots were found non-compliant, while 21 (9.25%) of analysed lots should be rejected according to the FDA limit (50 mg/kg) [ABSTRACT FROM AUTHOR]

Histamine is one of the most important health issues associated with consumption of canned tuna because of possible allergic and anaphylactic reactions in consumers. Although the concentrations of histamine in tuna in Iran have been investigated in several studies, definitive conclusions are elusive. This study was undertaken as a systematic review and meta-analysis of the concentration and prevalence of histamine in Iranian canned tuna, and the related health risk was assessed. An extensive search of articles in the databases Scopus, PubMed, and Scientific Information Database resulted in 11 articles and a total of 693 samples for inclusion in this review. The minimum and maximum concentrations of histamine were determined as 8.59 ± 14.24 and 160.52 ± 87.59 mg kg−1, respectively. The mean concentration was calculated as 77.86 mg kg−1 (95% confidence interval [CI], 47.51 to 108.21 mg kg−1), which was lower than the 200 mg kg−1 recommended limit by the U.S. Food and Drug Administration (FDA). The mean prevalence of histamine was 9.19% (95% CI, 6.88 to 11.5%). The 95% value of the target hazard quotient for adult consumers was calculated as 0.10. In all studies performed in Iran, the concentration of histamine in canned tuna was lower than FDA standard. Health risk assessment indicated low histamine risk (target hazard quotient < 1) for adults in Iran from consumption of canned tuna. [ABSTRACT FROM AUTHOR]

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Abstract Proteins in canned tuna fish were assessed using laser-induced breakdown spectroscopy (LIBS) technique. Biosynthesized nanoparticles (BS-NPs) have been used to enhance the emission intensity of the spectral lines in LIBS spectra of tuna fish samples. Silver nanoparticles (Ag NPs) were biosynthesized in a simple and cheap way using potatoes (Solanum tuberosum) extract. Three cans from each of three different brands of high-, medium- and low-quality canned tuna fish were investigated. Six samples, pressed in small tablets, have been taken from each can. Half the number of samples was used for conventional LIBS measurements, while the other half was used for nano-enhanced LIBS. An enhancement of more than three times has been obtained in the spectral lines intensity of the biosynthesized nano-enhanced LIBS (BS-NELIBS) spectra. The intensities of CN and C 2 molecular bands (at 388.34, and 516.52 nm respectively) in the obtained spectra are related to the proteins' content, and consequently to the quality of the different tuna fish brands. The conventionally estimated proteins' content in the three investigated brands of canned tuna validated the results obtained via BS-NELIBS. Quantitative estimation of the proteins in tuna samples was available using the correlation between the protein percentage measured conventionally and CN intensity in the relevant LIBS spectra. BS-NELIBS has been proven to be easy, fast and reliable analytical technique for the qualitative and quantitative estimation of the proteins in canned tuna fish. This method is feasibly applicable in the production monitoring of canned foods containing proteins. Graphical abstract Unlabelled Image Highlights • Biosynthesized silver nanoparticles (Ag NPs) were used to enhance LIBS sensitivity. • The BS-NELIBS technique is used to assess proteins in three canned tuna fish brands. • CN and C 2 bands are taken as indicators of proteins content in the tuna samples. • The BS-NELIBS results have been validated by measuring the proteins conventionally. • Correlation between protein percentage and CN intensity is used to quantify proteins. [ABSTRACT FROM AUTHOR]

Abstract The Marine Stewardship Council's (MSC) sustainable seafood ecolabel covers about 10% of total seafood catch globally. Despite its prevalence, consumer willingness to pay (WTP) for MSC-certified imported seafood is not well understood. Using a choice experiment conducted with an American-consumers sample, this study measures the differences in WTP for American, Ecuadorian, and Vietnamese canned tuna. The results noted two things. First, the ecolabel induces country-specific effects, where the marginal WTP for the MSC label is higher for the imported products than for the domestic product; second, consumers prefer domestic products ceteris paribus, nevertheless, the premium of the ecolabel—when attached to the imported products—may partially eclipse preference for domestic products without the ecolabel. The results imply that the MSC ecolabel may generate a more favorable effect when applied to products from developing countries. Highlights • The MSC ecolabel induces country-specific effects. • The marginal WTP is higher for the imported products than for the domestic product. • With some consumers, the marginal WTP from the ecolabel eclipses consumers’ domestic preference. • Imported products in the U.S. market stand to gain competitiveness from gaining the MSC certification. [ABSTRACT FROM AUTHOR]

The decline in marine and freshwaters catches in recent years in Colombia has led to a change in dietary habits, with an increase in the purchase and consumption of imported fish. This is of particular concern as fish are sometimes caught in mercury-contaminated waters, and are subsequently sold canned or uncanned. In addition, canned tuna has received little attention as it is widely assumed that concentrations are low. In this study, total mercury (THg) and methylmercury (MeHg) concentrations were evaluated in three imported fish species marketed in Colombia, Prochilodus lineatus, Prochilodus reticulatus, and Pangasianodon hypophthalmus, plus four brands of canned tuna and one of sardines. One brand of tuna showed the highest mean concentrations of THg (0.543 ± 0.237 μg/g, wet weight, ww) and MeHg (0.518 ± 0.337 μg/g ww), while concentrations in P. hypophthalmus were approximately 30 times lower (≈0.02 µg/g ww). The estimated weekly intake (EWI) in children was above the provisional tolerable weekly intake (PTWI) of MeHg established by the Joint FAO/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) in 2007, 1.6 μg/kg body weight (bw) per week, for all the canned tuna brands. Values for adults were below PTWI, whereas for women of childbearing age, values were above PTWI only for brand D of canned tuna. The estimate of the potential risk indicated that MeHg levels in canned tuna can generate negative effects in vulnerable groups, while the EWI of fresh fish did not pose a threat to the general population. Therefore, establishing strategies to address the high consumption of canned tuna, and continuous monitoring to control commercial food, are recommended to decrease Hg exposure. [ABSTRACT FROM AUTHOR]

Human consumption of fish protein, including canned tuna fish, is increasing steadily worldwide. However, there are some concerns about the potential exposure to elevated concentrations of metals in canned tuna fish. Several studies have been conducted in Iran regarding the concentration of metals in seafood, including copper (Cu), selenium (Se), iron (Fe), zinc (Zn), mercury (Hg), lead (Pb), chromium (Cr), arsenic (As), nickel (Ni), tin (Sn), and cadmium (Cd) in canned tuna fish. The main aim of this study was to gather data from existing papers and to perform a meta-analysis of the pooled concentrations of metals to evaluate their non-carcinogenic and carcinogenic risks in children and adults consumers. Search was conducted retrieving data from the international biomedical databases with highly public access and consultation, e.g., Web of Science, PubMed, Science Direct, and Scopus, and national database (SID and Irandoc) between 1983 and November of 2017. Data from 23 articles and 1295 samples were assessed and extracted. The ranking order of metals based on mean concentrations (μg/g wet weight) were Fe (13.17) > Zn (9.31) > Se (2.23) > Al (1.8) > Cr (1.63) > Cu (1.52) > As (0.38) > Ni (0.33) > Pb (0.24) > Cd (0.14) > Hg (0.11) > Sn (0.1). Except for Cd and Se, concentrations of other metals in the canned tuna fish were lower than the limits recommended by the United States Environmental Protection Agency (USEPA), World Health Organization (WHO), Food and Agriculture Organization (FAO) and Iran National Standards Organization (INSO). The minimum and maximum target hazard quotient (THQ) for adults were 5.55E-5 for Al and 2.23E-08 for Cr. For children, they were 7.23E-05 for Al and 2.91E-08 for Cr. THQ, and total target hazard quotient (TTHQ) were ≤1.0 for adult and children consumers. The Incremental Lifetime Cancer Risk (ILCR) of As was 3.21E-5 in adults and 4.18E-5 in children. Adults and children that consume canned tuna fish in Iran are not at non-carcinogenic risk but have a carcinogenic risk due to As. [ABSTRACT FROM AUTHOR]

Bioo Scientific Corp. has developed a rapid enzymatic quantitative assay for the determination of histamine in seafood. Fresh/frozen tuna, canned tuna, pouched tuna, and frozen mahi mahi samples were used for the validation study under the specific guidelines of the AOAC Research Institute Performance Tested MethodsSM program. Recoveries ranged from 82 to 107% at concentrations ranging from 6 to 72 ppm, with RSDr values between 0.8 and 6.5% (6-72 ppm). The linearity of the assay ranged from 0 to 108 ppm, with R² values exceeding 0.99. The LOD was 0.9 ppm and the LOQ was 2.6 ppm for frozen tuna, which gave the lowest background level of contaminant. Cross-reactivity of the assay was tested against 14 other biogenic amines and was found to be minimal for all (<0.5%), except for agmatine (4.1%) and putrescine (0.9%). There was no observable interference from any tested biogenic amines. Product consistency was verified by validating lot-to-lot variations and variations within the same lot. Overall recoveries for all tested matrixes were within the acceptable range (80-120%). A 1-year claimed shelf life of the kit at 4°C was verified by accelerated stability study data collected on days 1, 15, and 32 at 25°C and by real-time stability testing at 1-month, 6-month, and 1-year at 4°C. No difference in histamine detection was observed in ruggedness testing, in which minor changes were introduced to the assay protocol. Good agreement was observed between AOAC Official MethodSM 977.13 and the MaxSignal® Histamine Enzymatic Assay method. Independent laboratory testing demonstrated that the MaxSignal method works with the same precision in the hands of minimally trained technicians as with the expert method developers. This study validates the performance of Bioo Scientific's rapid enzymatic method. [ABSTRACT FROM AUTHOR]

Due to hygienic risks of mercury residues in food and marine originated supplements, measuring total mercury and methyl mercury contents of canned tuna as a highly consumable marine food product is essential. In this study, 40 canned Tuna fish (from Persian Gulf) were collected in 2015 and then flame atomic absorption spectrometer (FAAS) and thermo gas chromatography mass spectrophotometry were used to measure total mercury and methyl mercury, respectively. The results indicated that the average contents of total mercury and methyl mercury of the canned tunas, with 34.2 and 29.5 ppb decrements compared with 2009's measurement, were 177.4 and 143.7 ppb respectively. The highest concentration of the total mercury was 315.2 while it was 267.9 ppb for methyl mercury. This study showed that the content of the mercury in canned tunas of the Persian Gulf was less than the Maximum Residue Limit (MRL). [ABSTRACT FROM AUTHOR]

A total of 138 samples of canned tuna, sardines and mackerel from the Serbian market were analyzed for toxic (As, Cd, Pb, Hg) element levels using ICP–MS. The highest average contents of toxic elements were found to be 1.70 mg kg −1 for arsenic and 0.026 mg kg −1 for cadmium in sardine and 0.068 mg kg −1 for mercury in tuna. The lead content was very similar (∼0.048 mg kg −1 ) of the three types of canned fish. None of the fish analyzed contained toxic elements in levels exceeding the maximum allowable levels currently in force. Human health risk assessment of As, Cd, Pb and Hg in canned fish were investigated. A risk assessment based on the measured levels of examined elements indicated that consumption of canned fish according to current eating habits in Serbia presents little risk to human health since the carcinogenic risk is within the acceptable range, 10 −4 –10 −6 . [ABSTRACT FROM AUTHOR]

This study analyzes consumer preferences toward Corporate Social Responsibility (CSR) aspects of canned tuna fish in relation to environmental and social responsibility. The analysis investigates the different existing labeled standards on canned tuna fish, evaluating the effects of such CSR-labeled information on market price and consumer choice. Data collection was carried out at a retail store and respondents were interviewed only after they had put a tin of canned tuna fish, chosen from among those available in the real choice set, in their shopping basket. Data were analyzed using two different, but complementary, methods: hedonic pricing and random utility models. Results show that consumers are in search of environmental and social sustainability attributes for canned tuna fish. Indeed, especially concerning the environmental dimension, consumers prefer green products more than their ordinary counterparts. The findings indicate that products with environmental certifications are priced higher than regular non-certified products, while those with social certifications are priced similarly to regular products. With regards to consumer choice, canned tuna with environmental or social certifications is preferred as opposed to the non-certified product, with both types of certifications showing a similar willingness to pay. The willingness to pay for such products seems to increase, ceteris paribus , with income and decrease with age. By combining the experimental findings of the two models adopted, managerial and policy implications are drawn. [ABSTRACT FROM AUTHOR]

An experiment to validate the precooking of tuna as a control for histamine formation was carried out at a commercial tuna factory in Fiji. Albacore tuna (Thunnus alalunga) were brought on board long-line catcher vessels alive, immediately chilled but never frozen, and delivered to an on-shore facility within 3 to 13 days. These fish were then allowed to spoil at 25 to 30°C for 21 to 25 h to induce high levels of histamine (>50 ppm), as a simulation of ''worst-case'' postharvest conditions, and subsequently frozen. These spoiled fish later were thawed normally and then precooked at a commercial tuna processing facility to a target maximum core temperature of 60°C. These tuna were then held at ambient temperatures of 19 to 37°C for up to 30 h, and samples were collected every 6 h for histamine analysis. After precooking, no further histamine formation was observed for 12 to 18 h, indicating that a conservative minimum core temperature of 60°C pauses subsequent histamine formation for 12 to 18 h. Using the maximum core temperature of 60°C provided a challenge study to validate a recommended minimum core temperature of 60°C, and 12 to 18 h was sufficient to convert precooked tuna into frozen loins or canned tuna. This industrialscale process validation study provides support at a high confidence level for the preventive histamine control associated with precooking. This study was conducted with tuna deliberately allowed to spoil to induce high concentrations of histamine and histamine-forming capacity and to fail standard organoleptic evaluations, and the critical limits for precooking were validated. Thus, these limits can be used in a hazard analysis critical control point plan in which precooking is identified as a critical control point. [ABSTRACT FROM AUTHOR]