Scientists slash mercury in canned tuna by 35% with a simple solution

Scientists have found a way to cut mercury levels in canned tuna by up to 35%. The method uses a simple amino acid solution to pull the toxic metal from the fish. This breakthrough comes as global health warnings about mercury exposure continue to grow. Researchers at Chalmers University of Technology developed the technique by soaking tuna in a water-based cysteine solution. The process works best when the fish has more surface area exposed, making minced tuna the most effective for mercury removal. After two weeks, the reduction stops, with no further changes detected.

The team tested the method using cell-based assays, confirming its safety for consumption. Their findings are particularly relevant given the WHO’s classification of mercury as one of the ten most dangerous chemicals for humans. High exposure risks damage to the central nervous system, especially in unborn children and young kids. This innovation follows recent advances in seafood packaging. Last year, Aptar Food Protection launched SeaWell, an active packaging system designed to keep seafood fresh, reduce spoilage, and limit chemical breakdown. Meanwhile, DS Smith created fibre-based pallets for Danish producer Vilsund Blue A/S, replacing plastic and allowing more cans per shipment.

The new mercury reduction method offers a practical way to lower toxin levels in a widely eaten food. Combined with recent packaging improvements, it could help make canned tuna safer and more sustainable. The solution is now ready for further testing and potential industry adoption.