Mercury content in tuna can be reduced with new packaging solution (IMAGE)
Caption
In the image you can see one of the researchers pouring the liquid amino acid cysteine into a jar of canned tuna. The study showed that this novel ‘active packaging’ technique removed up to 35 percent of the accumulated mercury in canned tuna, significantly reducing human exposure to mercury via food.
Credit
Chalmers University of Technology I Hanna Magnusson
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