Myths & Truths

Mercury

“Canned tuna of the large species, namely yellowfin tuna* (thunnus albacores*) and white or long-fin tuna (thunnus alalunga), contains medium levels of mercury. Canned tuna of the smallest species, such as Skipjack tuna (Katsuwonus pelamis), however, contains less than 1/3 of the mercury concentration of the above species. At TRATA we use only Skipjack tuna and control the concentration of mercury in each batch of tuna, thus maintaining much lower acceptance limits than those set by European legislation. At the same time, we contribute to the rational and sustainable management of catches, since the Skipjack tuna species does not belong to the official Red List of endangered species, as published by the International Union for Conservation of Nature (IUCN). In contrast, other species of tuna, such as yellowfin tuna and white or long-fin tuna, are classified as…”

The truth

The bits and pieces of overwhelming information a consumer receives from the internet or social media about the benefits and potential risks of eating fish can cause confusion and lead to misunderstandings. The consumer is often faced with a dilemma: on the one hand, the consumption of fish – mainly due to omega-3 fatty acids (see Myth and Truth/Fact No. 2) – contributes positively to the normal functioning of the body and, therefore, should be consumed in large quantities; meanwhile, there are consumer associations, national authorities in countries issuing advice, and urging attention towards the consumption of certain species of fish from specific areas.

The World Health Organization ranks mercury (Hg) among the 10 chemicals that raise significant public health concerns. Evidence of widespread mercury (Hg) pollution of the environment – as a result of human activity – led to the recent Minamata Convention, an International Treaty designed to protect human health and the environment from pollutive emissions and releases of mercury via human-based activities. As consumers, we acknowledge the EU’s effort to ban the use of thermometers, sphygmomanometers and other instruments containing mercury.

In the marine environment, inorganic mercury is converted by microorganisms, and through methylation, into methylmercury, which is the most common form of mercury found in the sea (90%). In turn, methylmercury is dispersed into the marine environment very rapidly and then bioaccumulates. Although the concentration of mercury in fish is often well below the legal limit proposed by the European Food Safety Authority, predatory fish, such as swordfish and sharks, have been reported to contain significantly higher concentrations of mercury. Larger predatory fish live longer and are at a higher food-chain level (food-chain level defines the position of an organism in the ecosystem -), thus, usually accumulating larger amounts of mercury.

About a decade ago (2012), the US National Food and Drug Administration (FDA) and the United States Environmental Protection Agency (USEPA) issued a tuna consumption warning. The warning stated that some tuna species, which tend to bioaccumulate more mercury than others, potentially increase the risk of exposure to mercury toxicity for the population that consumes them in large amounts.

The increase in the intake of Hg-contaminated foods, which exceeds the permissible limits set by the World Health Organization, has been linked by all researchers to the frequent consumption of large tuna species. Canned tuna of the large species of yellowfin tuna* (thunnus albacores*) and white or longfin tuna (thunnus alalunga) contains medium levels of mercury. Meanwhile, canned tuna, of the smallest species of tuna such as Skipjack (Katsuwonus pelamis), contains less than one third of the mercury concentration of the above species. At TRATA we use Skipjack tuna exclusively and control the concentration of mercury in each batch of tuna, by maintaining much lower acceptance limits than those set by European legislation. At the same time, we contribute to the rational and sustainable management of catches, since the Skipjack tuna species does not belong to the official Red List of endangered species published by the International Union for Conservation of Nature (IUCN). In contrast, other tuna species, such as yellowfin tuna and white or longfin tuna, are classified as “almost endangered species”.

So, feel free to fully enjoy the juicy pieces of Skipjack TRATA tuna. It also helps sustainable fishing.

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Preservatives

Canned seafood products contain preservatives

The truth

Greek and European legislation explicitly prohibit the use of preservatives, particularly in the category of canned fish. For the preservation of canned food, the process that is followed is exactly the one we follow at home. We cook the food item for a long time and then store it in sealed glass or metal containers. This type of heat treatment destroys dangerous micro-organisms, while the airtight storage allows food to be kept at room temperature for a longer time period.

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Scurvy

If you consume canned food, you run the risk of getting scurvy.

The truth

Scurvy was once a common disease amongst sailors, explorers, and the military since they were exclusively forced to eat foods high in preservatives and low in vitamin C for long periods of time. In developed countries nowadays, scurvy rarely appears and, if it does, it is the result of poor eating habits and minimal to zero consumption of fresh fruits and vegetables. So, by combining your favorite canned TRATA with vegetables rich in vitamin C, which have not undergone intense heat treatment, you enjoy the benefits of a balanced diet.

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GMO

Canned fish contain genetically modified organisms

The truth

Canned foods that do not display a GMO (Genetically Modified Organisms) label do not contain modified organisms. EU law mandates that all Genetically Modified Foods for human or animal consumption that consist of or are produced with Genetically Modified Organisms (unless their presence is less than 0.9% of the food or the presence of the ingredient is accidental or technically inevitable), bear the GMO (Genetically Modified Organisms) label. In Greece especially, the use of the NON-GMO (Non-Genetically Modified Organisms) label on foods that do not originate from Genetically Modified Crops or have not been produced by using Genetically Modified Organisms is misleading advertising and is not acceptable under law.

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BPA FREE

All canned food contain coatings and varnishes that are harmful for our health.

The truth

The materials used to make tin cans are not all the same. The quality of the materials that come in contact with our fish are only of exceptional quality and of the highest health safety standards. Our company in recent years has collaborated with leading companies in the production of tin cans, as well as with research institutions, and has invested significant resources to develop and use packaging materials that are free of bisphenol A. We want to communicate this course of action to the world and announce that our new line of tuna products that will be released is marked BPA free.

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Histamine

Canned fish can cause scombroid poisoning.

The truth

At KONVA, all our fish undergo thermal processing and sterilization and are packaged within 24 hours, which keeps them fresh in their sterilized containers (cans). This way, we ensure that our fish won't spoil and there is no fear of histamine poisoning, which is mainly caused by improper processing practices.

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