Durbin Calls on Tuna Industry to Address Murcury Levels

DURBIN CALLS ON TUNA INDUSTRY TO ADDRESS MERCURY LEVELS

U.S. Senator Dick Durbin (D-IL) today urged the U.S. tuna industry to address concerns about mercury levels in canned tuna. In a letter sent to the CEOs of the three largest U.S. canned tuna companies, Bumble Bee, Starkist and Chicken of the Sea, and the U.S. Tuna Foundation, the Senator asked for a response to findings of high mercury levels in light tuna, which consumers have been told is safe. The studies show that the contamination has occurred largely because another species of fish known as yellowfin tuna has been packaged as "light tuna."

"Reports show that we are dangerously uninformed about potentially toxic levels of mercury present in fish we purchase at our local supermarkets," said Durbin. "It is unacceptable, given the risks associated with mercury poisoning, that the FDA does not have a routine testing program for this. I am also concerned that the American public has been misinformed about the safety of eating canned light tuna. Without both a routine mercury testing program for all fish and a separate study on the packaging of light tuna, even individuals following the FDA's seafood consumption guidelines may be ingesting unsafe quantifies of mercury."

In the letter to the tuna industry, Durbin addressed current problems with the packaging of canned light tuna. Historically, tuna with lower levels of mercury, such as skipjack, is packaged as canned "light tuna" while tuna that contains higher levels of mercury, such as albacore and yellowfin, is sold as "gourmet tuna." Yellowfin tuna generally has three times the amount of mercury found in skipjack because it is a larger species of tuna that eats smaller fish. Recent reports indicate that the tuna industry has been packaging yellowfin tuna as canned "light" tuna instead of "gourmet" potentially misleading consumers about what is safe to consume.

The FDA has a history of responding to fears raised by independent investigations with isolated periods of testing. However, there is currently no program that routinely tests for mercury levels at either ports or marketplaces.

If fish is found to have more than 1 part per million of mercury, the FDA can issue a recall. In the early 1970s, the FDA, spurred on by media reports on the high levels of mercury found in canned light tuna, conducted tests and issued a recall of 12 million cans of tuna. Thereafter, the FDA declared tuna safe to eat again. No mercury testing occurred throughout the 1980s and only after the National Academies issued a critical report in 1991 did the FDA resume some testing for mercury. The FDA has not maintained the mercury testing program.

Durbin said that the current system may not be sufficient to adequately safeguard public health. "The American people count on the federal government to be their watchdog when it comes to protecting their health and the health of their families. We should not have to wait until children or families are poisoned before we act, and I will be working with the FDA to improve our efforts when it comes to mercury," said Durbin.

Durbin said high-risk groups such as young children, pregnant women and nursing mothers are most vulnerable to the effects of mercury. Mercury affects the central nervous system, and is more pronounced in the case of children and fetuses. Children who have had exposure to mercury may experience delays in walking and talking as well as decreased attention span and memory. Adults suffering from mercury exposure can experience headaches, fatigue, numbness in the hands and feet and a lack of concentration.

Text of the letter appears below:

The following letter was sent to the CEOs of the three largest U.S. canned tuna companies--Bumble Bee, Starkist and Chicken of the Sea--and the U.S. Tuna Foundation.

The Chicago Tribune recently reported in a series on mercury in seafood that it is not uncommon in the tuna industry to include yellowfin tuna in canned light tuna. Since yellowfin tuna contains higher levels of mercury than the skipjack tuna that has historically been used for canned light tuna, including yellowfin in the product would be troubling to consumers. They might be unknowingly ingesting unsafe quantifies of mercury even if they are following the Food and Drug Administration's seafood consumption guidelines.

The Tribune acknowledged what appears to be a contradiction within the industry regarding the alleged practice. John Stiker, a former Bumble Bee executive and industry spokesman who was contacted by the Tribune for comment on the articles, claimed that it was common practice to include in canned light tuna excess yellowfin tuna that cannot be sold as gourmet tuna. However, in a follow-up article, the U.S. Tuna Foundation denied the practice and disagreed with Stiker, who has since left the tuna industry.

In light of the uncertainty regarding this important matter, please clarify whether or not your company currently includes or in the past has included yellowfin tuna in your canned light tuna. If it does or has done so, what percentage of the product, on average, has been yellowfin tuna at times when yellowfin tuna has been present in the product?

I appreciate your prompt response to these questions.

Sincerely,
Richard Durbin
United States Senator

http://durbin.senate.gov/record.cfm?id=251085&&