A recent inquiry by the French NGO Bloom has raised alarms over mercury levels in canned tuna, warning of a “health scandal of vast proportions.” The investigation, which tested 148 cans across five European nations, found mercury contamination in every sample, with 10% surpassing the authorized limits for fresh tuna. In some cases, mercury levels were found to be four times the permitted amount. Julie Guterman, the report’s main author and a biochemist, explored both current and historical data from the Food and Agriculture Organization (FAO), World Health Organization (WHO), and European Union (EU) to analyze how the maximum allowable threshold for mercury—set at 1 mg/kg—was determined. Guterman concluded that the existing regulations were influenced by the tuna lobby, showing a compromise between market interests and public health protection. Her findings have reignited debates surrounding food safety and regulatory standards in Europe.
Guterman emphasized that the regulations do not adequately protect public health, and her priority is to advocate for stricter standards in French law that apply existing mercury limits for other fish to tuna as well. To bolster these efforts, Bloom has partnered with another NGO, Foodwatch, to campaign for reform at both national and European levels. The question remains whether these findings and subsequent actions will successfully lead to more stringent regulations regarding canned tuna consumption in Europe. Notably, discussions about reducing mercury limits have sparked interest among various stakeholders. When questioned about plans to lower the mercury threshold from 1 mg/kg to 0.3 kg, an EU spokesperson stated that assessments were conducted in 2022 for different fish species but not specifically for tuna.
Stéphane de Keersmaecker, the EU spokesperson for Health and Food Safety, explained that determining safe mercury levels is a balancing act between consumer safety and the availability of fish in the market. He insisted that the EU prioritizes not only protecting consumers against contaminants but also ensuring that fish supply chains remain viable. While concerns about the influence of the tuna lobby were raised, Keersmaecker assured that consumer safety is of utmost importance. Moreover, he noted that while current limits are based on “as low as reasonably achievable” principles, they are not permanent and can be adjusted should new scientific evidence necessitate it.
The European Food Safety Authority (EFSA) plays a significant role in setting these thresholds. It assesses the risks associated with contaminants like mercury and advises the European Commission. An EFSA representative mentioned that they had not received any requests to update their risk assessment on mercury in food since 2012. However, the authority is anticipating a forthcoming request for a new risk-benefit analysis related to fish consumption, indicating that further scrutiny of mercury levels in tuna and other fish may be on the horizon.
As Bloom and Foodwatch ramp up their campaign for stricter regulations, the possible outcomes of their efforts remain to be seen. Advocacy from NGOs, combined with growing public concern over food safety, might compel policymakers to take a closer look at mercury levels in dietary fish. The urgency of this issue highlights the delicate balance between protecting public health and maintaining a stable food supply. Ultimately, the fate of new regulations regarding mercury thresholds in tuna will depend on ongoing dialogues between advocacy groups, scientific authorities, and regulatory agencies.
In conclusion, the revelations from Bloom’s inquiry into mercury levels in canned tuna serve as a crucial reminder of the ongoing challenges surrounding food safety and public health. As the conversation evolves, stakeholders will need to engage thoughtfully, considering both consumer welfare and the economic dynamics of the fishing industry. The potential for reform will rely on scientific evidence and public advocacy, challenging entrenched standards in favor of more stringent regulations for the benefit of consumer health in Europe. As health scandals arise, the pressure is likely to intensify on European authorities to reassess existing limits and take evidence-based actions to ensure safer food options for consumers.
