"What we end up with on our dinner plates is a colossal risk to public health that's not considered seriously," Karine Jacquemart, CEO of Foodwatch France, expressed concern over the high levels of mercury found in canned tuna products. This alarming statement underscores the urgency of addressing food safety issues that affect European consumers who regularly eat canned tuna, which is found in a significant number of households across the continent.
"We won't give up until we have a more protective European standard," Jacquemart stated, demonstrating the determination of NGOs to advocate for stricter regulations regarding mercury levels in canned tuna. The push for reform highlights the critical role of public health advocacy in ensuring that food safety standards meet the needs of consumers, especially when it comes to potentially harmful substances.
"If we apply the maximum threshold set out in European regulations, anyone weighing more than 79 kg is at risk after consuming one portion. So what's the point of these standards?" Julie Guterman from Bloom questioned the effectiveness of current regulations, pointing out a major flaw in the established safety limits. Her remarks reveal a significant gap between the intended safety of regulatory frameworks and their actual implications for public health.
The average European consumes over 2.8 kilogrammes of tuna per year, mostly canned. However, the canning process means that mercury concentration is doubled or tripled compared to the fresh product, according to Bloom. This emphasizes the need for a closer inspection of the canning industry's impact on food safety, particularly regarding heavy metal contamination in common dietary items.
Collection
[
|
...
]