Norwegian authorities discovered the fish fraud incident during a state control operation.
The Norwegian Food Safety Authority (Mattilsynet) took 15 samples of fresh and frozen tuna from importers and wholesalers and detected illegally high levels of carbon monoxide in one sample.
Low levels of carbon monoxide were found in other samples, but these may have come from natural sources. Processing raw fish with carbon monoxide as an additive is not permitted in Europe. That’s because carbon monoxide gives tuna its red color, making it appear fresher and can mask poor quality and potentially high levels of histamine.
“Although there is no suspicion that carbon monoxide was added to tuna in Norway, this is happening in exporting countries. Most of the tuna imported into Norway comes from Asia. Importers must ensure that the product they bring into the country is legal. They are responsible for making sure they can be sold. It is important that importers are aware of the risk of fraud and take samples of the tuna they import,” said Marit Forbord of Mattilsynet.
The Norwegian Food Safety Authority informed the importer of the results and informed them that the fraud was being followed up. The company is in touch with its suppliers.
The findings were made in an annual operation against food fraud and crime called Operation Opson XII, coordinated by Europol.
A similar control conducted in 2018 found illegal use of additives in 6 out of 31 samples. As in 2018, the use of additives such as carbon monoxide, nitrite, nitrate, ascorbic acid and histamine levels were included in the analysis.
“People who purchase illegally processed tuna are led to believe they are purchasing high-quality food. This is food fraud and, at worst, can pose a health risk.” Mr Forbord said.
Shellfish management
Norway also released Findings from another control One of 187 shellfish samples collected by the Norwegian Food Safety Authority throughout 2022.
Of these, 128 mussels, 20 scallops, 18 flat oysters, 6 Pacific oysters, 4 striped carpet shells, 1 whelk, 4 northern mate, and 3 mate Two of the shellfish were sea urchins. . Overall, 186 samples were analyzed for E. coli and 42 samples were tested for Salmonella.
The results showed that 88.7 percent E. coli content was less than 230/100 grams. This is a restriction that classifies the region as a so-called A region, which allows harvesting for direct consumption. Twenty-one samples had E. coli above this level. Of these, 19 were mussels, one was a Pacific oyster, and one was a European flat oyster. The highest value of E. coli measured was 5,400/100g. All samples analyzed for Salmonella were negative.
In addition, 279 samples, including 271 mussels, 6 flat oysters, and 2 green sea urchins, were sent directly to the marine research institute by the farmers. Of these, 241 samples had E. coli content less than 230/100g. The remaining 38 samples containing more than 230/100g of E. coli were all blue shellfish. The highest concentration of E. coli observed in mussels was 160,000/100g.
Samples of bivalves and other molluscs taken in 2022 by the McIlsinet Regional Office for analysis of undesirable substances included 30 mussels, 11 large scallops, four European flat oysters, a striped Contains one each of carpet shell, whelk, green sea urchin, and horse clam.
Tested for copper, zinc, arsenic, selenium, silver, cadmium, lead, mercury, and inorganic arsenic. Samples collected in the fall contained TBT and persistent organic pollutants (POPs), polychlorinated biphenyls (PCB6), dioxins and dioxin-like PCBs, polybrominated flame retardants (polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs)).
Metal analysis results were generally low, with very low findings for dioxins and dioxin-like PCBs, PCB6, and PBDEs.
In two samples of European flat oysters, cadmium concentrations exceeded the upper limit of 1 mg/kg wet weight, with cadmium concentrations of 1.1 and 1.4 mg/kg wet weight. Samples submitted by industry did not exceed maximum levels of metals.
(To sign up for a free subscription to Food Safety News, click here. )
