Dear Listers,
I have started to receive large quantiites of vacuum packed tuna that is bright pink in colour. On investigation i have discovered that it has been flushed with Carbon monoxide. Obviously, this must fix with the haemoglobin creating this pink colour.
The reason for my concern is three fold.
Firstly, this product does not lose colour as it ages. I am therefore concerned that there could be a build up of histamines in the product and because it still looks bright pink consumers may still use the product. I realise that normal tuna could look fine and contain high levels of histamine, but in aged fish there would be the protection due to discolouration that would alert the consumer.
Secondly, there is no labelling to indicate that this product has undergone any form of process.
Thirdly, are there any public health implications as a result of this process.
I have heard that some countries are banning this product.
If anyone knows anything about this product, the process its gone through etc,I would be interested to hear.
Chris Leftwich
Chief Inspector Billingsgate Market, London
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