An investigation by the NGO Bloom highlights concerning mercury levels in canned tuna across Europe, including France. Despite being one of the most hazardous substances, the regulatory mercury limit for tuna is significantly higher than for other seafood. The study found that all examined cans contained mercury, with over half exceeding safe limits. Bloom and Foodwatch are urging stricter regulations and consumer awareness to address health risks, particularly for vulnerable populations.
The substance in question ranks among the top ten most concerning pollutants globally, as noted by the World Health Organization, alongside well-known toxins like asbestos and arsenic. Alarmingly, it is reported to be prevalent in canned tuna throughout Europe. An investigation released on October 29, titled ‘Poison in Fish,’ by the NGO Bloom highlights the excessive levels of mercury—specifically its toxic form, methylmercury—in this popular fish, which is the most commonly consumed type across the continent.
Why Should We Be Concerned About Tuna?
In France, the average individual consumes approximately 4.9 kg of tuna annually, according to France AgriMer. The fish draws scrutiny for a reason: the permissible mercury levels in tuna are significantly higher than those for other seafood species, set at 1 mg/kg compared to just 0.3 mg/kg for fish like cod or anchovies. This standard, established by the European Commission, lacks a health-related justification. As Bloom asserts, ‘Mercury is just as toxic when consumed through tuna; the concentration in food is what truly matters.’
The NGO’s research specifically criticizes canned tuna, identifying it as containing ‘higher concentrations of mercury. When tuna is cooked, the water evaporates, leaving the mercury behind,’ explains Julie Guterman, a lead researcher at Bloom. Since regulations focus on fresh tuna rather than the final product, ‘mercury levels can be two to three times higher in canned tuna than in a fresh fillet.’
Examining 148 cans across five European nations (Germany, England, Spain, France, and Italy), Bloom found that ‘every can tested contained mercury,’ with ‘over half (57%) exceeding the strictest mercury limits applicable to fish.’ One in ten cans surpassed the limit for fresh tuna, including a Petit Navire product from Paris that was recorded at a staggering 3.9 mg/kg. The company stated its commitment to ‘the composition and quality of its products,’ asserting routine checks throughout their production processes to ‘ensure product safety.’
Competitors in the industry, including Petit Navire, maintain that ‘ongoing external audits evaluate our finished products to confirm compliance with European standards,’ indicating they have not yet seen the report referenced and stand ready to investigate anything once it’s presented. They added that ‘Anses has found that the average mercury exposure from seafood consumption poses no health risk to the general French public.’
According to Bloom, the mercury levels in these products stem from regulations designed ‘to avoid reducing the sales volumes allowed,’ permitting a threshold that enables 95% of market products to be sold. ‘This approach disregards the health impacts on both adults and children,’ Guterman remarks.
Insights from the European Commission
The European Commission has taken a clear stance on this issue. An official commented that maximum contaminant levels in food are established based on Article 2 of Regulation (EEC) No 315/93, asserting that the European Food Safety Authority (EFSA) must find a health risk tied to any contaminant’s presence in food before setting these levels. They aim for limits that most products in commerce can meet while also ensuring that products with higher mercury levels are removed from the market to minimize consumer exposure without causing drastic supply chain issues.
Despite revised maximum mercury levels in 2022 for various products, those for tuna remained unchanged even amid health alerts. The Commission argued that ‘data on mercury presence in tuna indicated no capacity to lower the maximum level further based on achieving the lowest possible contamination standard.’
To mitigate health risks, responsibility is shifted back to consumers and member states, with published guidelines suggesting reduced consumption of tuna and similar species known to harbor significant mercury levels. The Commission emphasizes that this advice must be tailored to national contexts because fish consumption patterns differ widely between countries.
Bloom criticizes this as a ‘cynical lobbying effort,’ suggesting a considerable influence from the tuna industry in the sector’s regulatory decisions, according to Guterman.
The Health Risks Involved
Mercury poses severe health threats, particularly affecting the nervous system, as stated by the Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (Anses). It poses heightened risks during fetal development and infancy. In response, Anses advises diversifying fish consumption and ‘limiting intake of large predatory fish, which may carry high mercury contamination such as tuna, bonito, and others