Myths & Truths

Preservatives

“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.”

The truth

A major problem with food is that it spoils relatively quickly at room temperatures. We can detect when food begins to spoil at these temperatures if we observe the food starting to rot, becoming sour, or moldy. Remaining at such temperatures for a long time creates a favorable environment for the growth of taintingand / or pathogenic microorganisms.

To preserve food for a long time, so that people do not starve during periods when it may have been scarce, special methods had to be used, such as drying, salting (pickling), smoking, etc. A diet based on such foods is life-sustaining, but it is also monotonous. At the time up-and-coming French soldier Napoleon Bonaparte (1769-1821) realized the importance of proper nutrition for an army facing all of Europe and offered a prize of twelve thousand francs to anyone who would find a way to preserve food for a long time. French inventor Nicolas-François Appert (1750-1841) began working on this problem in 1795. He knew what Spallanzani in 1768 had proven with his experiments; namely, that meat does not spoil if it is boiled for a long time and then sealed in containers. Thus, Appert developed a system for applying this method on a larger scale, by boiling meat and vegetables for a long time and then sealing them in glass or metal containers.

The process of heat treatment in airtight containers destroys all tainting and pathogenic microorganisms and sustains the product for a long time at room temperature, without the need of preservatives, high amounts of salt, or other substances.

European food law defines preservatives as the substances which extend the shelf life of food, protect it from spoiling, which can be caused by microorganisms, and / or protect food from the growth of pathogenic microorganisms. For the canned fish product category, Greek and European legislation prohibits the use of preservatives.

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Mercury

Canned tuna is dangerous for our health because it contains mercury.

The truth

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…

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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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