• To Foster Growth and Development
• As a powerful anti-oxidant with cancer prevention properties
• As essential for normal thyroid hormone and immune functioning

Recent studies also indicate that SELENIUM is especially important for the brain, heart, and our immune system health.

Compromised Selenium-dependent metabolic processes have been linked to congenital muscular dystrophy, autism, Alzheimer’s disease, Down syndrome, brain tumors, diabetes, liver diseases, and other conditions associated with increased oxidative stress or inflammation, such as rheumatoid arthritis, pancreatitis, asthma, and even obesity.

Ocean fish, primarily tuna, are among the richest sources of nutritional Selenium in our diet.

The SELENIUM – MERCURY CONNECTION

As it turns out there is a very high affinity between Mercury and Selenium. Wherever they exist together they chemically bind and neither the Mercury nor Selenium are then bio-available. The actual process is that selenium acts as an antidote and counteracts any mercury found in the food. AS LONG as the SELENIUM CONTENT is greater or equal to the MERCURY CONTENT

“Selenium is the key to understanding mercury exposure risks. Scientists discovered that if a body has sufficient selenium to maintain proper function, the risks from mercury are mitigated.” (NOAA, 2011).

There have been occasions where human populations have been exposed to mercury through fish consumption, for example in Minamata, Japan through the long-term dumping of toxic methyl-mercury. Understandably, therefore, people are concerned about “eating mercury.” In reality, the health risks of fish consumption vary with fish type and location.

As oceans are rich in Selenium, most ocean fish contain more moles of Selenium than of
mercury. And, therefore, the consumption of such fish provide a natural protection against
Mercury Toxicity, by virtue of their high Selenium Content.

The following graph from the National Oceanographic and Atmospheric Administration
(NOAA) shows the relative relationship between Selenium and Mercury in various fish
species. Note: that pretty much all ocean fish identified here, with the exception of Swordfish,
have excess Selenium to Mercury content so there is no detrimental effect to eating the fish.
In fact – eating ocean fish with high selenium will provide additional protection against other
organic-metal consumption exposure.

Interestingly enough the original concerns related to Mercury and Fish consumption were the result
of studies of expectant women consuming Pilot Whale Meat (a mammal not a fish) which contains
a Mercury content almost three times that of Selenium. Unfortunately, as a result, for more than
60 years, since that original study, many people have avoided ocean fish for fear of mercury exposure and, therefore, missing the protection that consumption would provide against organic-metals and such diseases as Alziemers, etc.

While the majority of ocean fish have the high levels of protecting Selenium, they are also packed with nutrients: omega-3s, vitamins, high-quality protein, and minerals. It is essential for our health that we understand the real risks of avoiding fish versus the potential risk of mercury exposure from eating fish.

Since ocean fish are excellent sources of selenium, they provide nutrients without repercussions from mercury exposure. Less is known about freshwater fish, and this has become an active area of research.

Where Are We Today?

Fortunately, even with the protection that Selenium content in ocean fish provides us as consumers the Albacore Tuna landed by the Canadian/British Columbian fishing fleet is caught primarily in the eastern Pacific regions along the west coast of North America ranging from Oregon to British Columbia which are naturally low in Mercury.

Results from our Studies, based on a total of 173 samples, conclude that the Average Level of Mercury in our North Pacific Albacore is 0.16 ppm. Results from a US study carried out by Dr. Morrissey, University of Oregon; conclude that the average level of Mercury in North Pacific Albacore is 0.14 based on a sample size of 91 fish.

The CHMSF plans to maintain its Mercury Testing Program along with program components including the use of long line only, barbless hooks, bleeding, temperature control, blast freezing at sea, etc., all of which combined, are significant components of the CHMSF PLATINUM QA PROGRAM. The CHMSF is pleased that our industry members are an integral part of the Mercury Testing Program and along with our colleagues in the US will maintain such programs.

What Others Are Saying About Canadian Albacore Tuna

HEALTH CANADA, after carrying out an extensive review of all data, has revised its standards on Mercury levels in fish including: Fresh and Frozen Tuna, Shark, Swordfish, Escolar, Marlin, and Orange Roughy. Previous regulation, first established in 1970, focused on canned fish and set the regulated limit at 0.5 parts per million. This regulation is not changed. The new regulation is established for Fresh and Frozen fish at a limit of 1 part per million (ppm).

There remains some concerns over other fish such as Marlin, Swordfish, Escolar, Orange Roughy, and other species of Tuna. As a result the BC Ministry of Health does recommend limits on the consumption of these species. There are also 3 fresh water lakes have the potential for chemical mercury contamination and as a result there are warning about eating trouts and other species from those lakes (See BC Ministry of Health website).

CONTROL – revised, and upgraded, their recommendations in 2011 related to limits for consumption http://www.healthlinkbc.ca/healthfiles/hfile68m.stm Stating:

“Fish is part of a healthy diet. Fish provides many nutrients such as protein, while being low in saturated fat. Fish also provides healthy omega-3 fats, which are good for your heart and brain. Omega-3 fats are important especially for the brain and eye development of babies and children. Eating Well with Canada’s Food Guide recommends at least 2 servings of fish each week for children 2 years of age and older and for adults. Choose Fish Low in Mercury. One Serving is equal to 75 g (2.5 oz.) or 125 mL (1/2 cup)

However after reviewing all of the data collected from our Canadian studies, and data from U.S. studies the BC Ministry of Health removed ALL LIMITS and warnings related to related to consumption of Albacore Tuna products caught in the CANADIAN fishery and labelled Product of Canada. Ie (from the BC Ministry of Health Website).

* Canned albacore tuna (labelled with ‘Product of Canada’) has no serving limits.

As an industry, we are pleased, and proud, that our Albacore Tuna has amongst the lowest mercury content of all Tunas. The fact that Albacore Tuna contains significant levels of Selenium, Omega-3 Fatty Acids, Protein, and other nutrients makes it a healthy and important component of our diets.

To address some of these concerns we have detailed what we know about the situation, and what we have done about testing our Canadian Albacore Tuna to determine if there was any effect from this ongoing situation.

The Disaster

As a result of a significant earthquake, and resulting Tsunami, the Fukushima Daiichi Nuclear Power Facility in Japan was severely damaged on March 11, 2011. Of the 6 reactors at the site, only 3 were in operation at the time of the accident. The tsunami, which was 13 meters tall, arrived some 50 minutes after the initial earthquake and overwhelmed the protective seawall which was only 10 meters in height. The flooding shut down diesel generators that cut-in after land based electrical power cut-out, shutting down back-up electrical power to pumps that circulate coolant water. Subsequently, the secondary battery powered generators shut down once their power supply ceased.

As a direct result of the tsunami there were equipment failures which resulted in a “Melt Down” and the eventual release of “cooling waters” into the marine environment adjacent to the plant beginning on March 12, 2011.

Since that time there has been continuous testing at the site and surrounding areas to document to what the short and long term impact will be on the ocean ecology, and the species that inhabit the greater Pacific Oceans.

Naturally global oceans hold about 1-2 Becquerel’s (Bq) of radioactivity per cubic meter of water. This is natural and comes from breakdown of natural deposits of radioactive material, such as uranium, for example. Researchers at Fukushima initially found levels up to 3,900 Bq per cubic meter close to shore and levels of 325 Bq up to 600 km away (Nuclear Engineering- University of California, Berkley, 2012).

The main substances of concern are radioactive Iodine-131 and radioactive cesium-137. Iodine-131 has a half-life of 8 days, meaning that every 8 days is loses half of its radiation, and ¾ in 16
days. While Iodine-131 has been found in milk, vegetables, and water in the local area it is not expected to be of major concern due to its rapid breakdown.

Cesium-131 on the other hand has a half-life of 30 years. It will remain on soil for a long time and will affect agricultural products. However if Cesium-131 is consumed much of it will be excreted from the body.

The following graph shows the “normal” regulated intake limits of various food stuffs

What is being done to ensure food safety?

On March 22, 2011, in order strengthen global food safety the USFDA issued an alert and the enforcement that all food stuffs originating from the closest four prefectures close to the nuclear site be detained should they arrive at a US entry port. And unless tested and shown to be free from radionuclide contamination, the products will not be allowed into the US.

While seafood specifically was not subject to the Import Alert, it is now also being diverted for testing before it can enter the food supply. Generally though, due to the heavy damage caused by the earthquake and tsunami in the region there are little or no food stuffs being exported?

How will the radiation affect fish and seafood that have not yet been fished or harvested?

The Pacific, the largest ocean body in the world, contains a vast amount of water which rapidly and effectively dilutes any radioactive material above background levels. So it is expected that fish and seafood are likely to be un-affected. There is always a concern, however, that airborne pollutants could affect fish in ocean waters close to the shores of North America and as a result a series of testing protocols have been developed and implemented.

What Specifically – about our North Pacific Canadian Albacore Tuna

As you know the Northern Pacific Albacore Tuna that migrates to Canadian waters in the summer months are a highly migratory species and spend their lives roaming the North Pacific Ocean. The fish that we catch off our Canadian shores are about 3-4 years old, as quite young as compared to the 10-12 years the live expectance of an Albacore, that make up the fisheries in Thailand, etc.

Almost immediately after, the Fukushima Accident the Canadian Highly Migratory Species Foundation (CHMSF) tested samples from 2010 (from storage) to ensure we knew what the normal natural background levels were Canadian caught Albacore Tuna.

Samples were collected under “Chain of Custody” documentation and sent to the Analytical Division of the Saskatchewan Research Council’s Analytical Laboratories in Saskatoon, Saskatchewan, Canada. Test methods and data were validated by the Laboratory’s Quality Assurance Program and testing routines methodology followed recognized procedures from sources such as:

• Standard Methods for the Examination of Water and Wastewater APHA AWWA WEF;
• Environment Canada;
• US EPA; and,
• CANMET
• The results from the tests have been reviewed and the release of data authorized by:
• Organic results authorized by Pat Moser, Supervisor SRC Analytical Div.;
• ICP results authorized by Keith Gipman, Supervisor, SRC Analytical Div.;
• Inorganic and Radiochemistry results have been authorized by Jeff Zimmer,
  • Supervisor, SRC Analytical Div.; and,
• SLOWPOKE-2 results authorized by Dave Chorney.

Results from the initial background g check, were, as one would assume, NEGATIVE for Iodine 131 and Cesium -137 i.e. the proper terminology actually is NOT DETECTED.

Once the fishing fleet began fishing off the coast of British Columbia, Canada in the summer of 2011, (i.e. 4 months after the Fukushima accident) additional samples were collected under “Chain of Custody” documentation and once again submitted for testing by the SRC Laboratories.

Once again the results from samples taken in 2011 showed radioactive contamination were NOT DETECTED.

Due to the ongoing nature of the concern the CHMSF has continued to monitor samples and had testing carried out from our fishery for 2012 (NOT DETECTED) and again as recently as September, 2013 from our 2013 fishery.

The latest sample results were also sent to be reviewed by Scientists at the BC Centre of Disease Control with copies of all data submitted to Health Canada, Scientists of the Canadian Ministry of Fisheries and Oceans, and to those with NOAA in the United States.

For the first time in 2013 we also tested for Cesium-134 due to some recent concern over that possible contaminant. The recent results follow:

• Iodine-131 < 0.2 < 0.2 < 0.2 < 0.2
• Cesium-137 < 0.004 < 0.005 < 0.003 < 0.002
• Cesium-134 < 0.003 < 0.004 < 0.002 < 0.002

Once again ALL samples tested for these residues indicate levels that are NOT DETECTED representing the lowest detection limits achievable for Gamma Spectroscopy”.

What’s Next

We are, of course, as Canadians, concerned over the safety of our global food supply. As an industry association representing fishermen, buyers, processers, brand label marketers, and scientists who work with our Northern Pacific Canadian Albacore Tuna, we are also concerned with our livelihoods, and the health of our consumers.

It is our intent to continue to test our Albacore Tuna on an annual basis, and to share our data with and between regulatory agencies.

We are pleased that we are able to confirm and report that 100% of all samples tested for radioactive residue in Northern Pacific between 2010 (pre event) to our current fishery in 2013 show no residues detected at the lowest detection limits achievable.

The issue is really inadequate refrigeration after the fish has been caught. The reason that Tuna is sometimes implicated is that Tuna are not a cold blooded fish- they generate heat by constantly swimming and once a tuna is caught it must be chilled immediately.

We will come back to this further on in our discussion but first, for those that like to know the science…

Scientific Background

Highly Migratory fish, like our Northern Pacific Canadian Albacore Tuna, swim constantly. As a direct result their muscles are constantly being rebuilt from the amino acids that circulate in the blood in the form of the amino acid histadine. Upon the death of the fish bacterial decomposition rapidly converts this histadine to histamine, which is a toxin to mammals and may result in an illness referred to as SCOMBROID poisoning if consumed.

Histamine (or scombroid) poisoning is one of the most significant cause of illness associated with seafood, although frequently mis-diagnosed as “Salmonella spp. infection”. Histamine is formed in spoiling fish by certain bacteria that are able to de-carboxylate the amino acid, histidine. Although some are present in the normal microbial flora of live fish, most of them seem to be derived from post-catching contamination on fishing vessels, at the processing plant or in the distribution system (Lehane and Olley, 2000). The fish are non-toxic when caught, but increase in histamine content as bacterial numbers increase. However, foods containing unusually high levels of histamine may not appear to be outwardly spoiled and cooking does not destroy the histamine (Lehane, 2000).

Improper storage of the fishes, usually at temperatures above 20°C, appears to be the most important predisposing factor. The organisms most commonly involved are Proteus spp., Clostridium spp., Escherichia spp., Salmonella spp., Shigella spp., Morganella morganii, followed by V. parahaemolyticus and V. alginolyticus (Russell and Maretic, 1986; Kim et al., 2001). The optimum temperature for supporting growth of prolific histamine formers was found 25°C, but at 15°C a significant level of histamine was still produced in fish muscle (Kim et al., 2001).

Histamine formation in fish can be prevented by the rapid cooling of fish after catching and adequate refrigeration during handling and storage (Gingerich et al., 1999; Kim et al., 2001).

Scombroid poisoning is geographically diverse and many species have been implicated Foods with histamine concentrations exceeding 50 mg per 100 g of food are generally considered to be hazardous (Taylor et al., 1989). Symptoms of scombroid poisoning include, vomiting, dizziness, rapid pulse, nausea, cramps, diarrhea, swelling, and others. Antihistamines can bring about immediate relief of symptoms with the patient generally recovering within 24 hours.

The Situation in British Columbia – Canada

Scombroid poisoning is not an issue in Canadian fisheries due to the prevalence of cold water and air temperatures, and our rigorous system of handling, regulation and inspection.

Under our own CHMSF PLATIMUM QUALITY ASSUARANCE PROGRAM the protocol for handling (100% of all of our fish) is quite specific:

• Our Canadian Fishing fleet uses only troll fishery using barbless hooks. Each fish is caught individually alive (this is unlike many tropical fisheries where tuna are caught on a longline and could theoretically be dead in the warm tropical waters for sometime before being landed).
• Once chilled the tuna is individually blast frozen, onboard, at temperatures down to -28 C., or colder, and held at that temperature until processed.
• As well, primarily to retain quality by reducing migration of Oils in the fish, but also for safety reasons, our Canadian Albacore Tuna are typically processed into loins while still frozen. This means that tuna from the time it is caught to the time it reaches the restaurant or store, or cannery remains frozen throughout.

Under government regulation, once the fish is received by the Store, or Restaurant- ALBACORE TUNA, once again, remains frozen until final preparation. Even so Canadian Seafood HACCP Regulations require:

• All Fish must be Refrigerated to 4oC (40oF) or cooler at all times.
• All fish that have a temperature of > 4oC (40oF) should be rejected- Review delivery vehicle temperature logs.
• Any fish that has been thawed should be used within 48 hours at refrigerated temperatures.

In Canada between 1975-1981 there were a total of 6 cases of Scombroid Poisoning in the period of those cases one was caused by Cheddar Cheese and the other 5 by fish including AHI TUNA and SMOKED MACKERAL, and MAHI MAHI.

In 2007 one case of Scombroid Poisoning from AHI TUNA was attributed to temperature abuse before cooking in a restaurant environment.

Occasionally, in some non-Canadian ethnic markets a small volume of customers do prefer, and, therefore, purchase fresh albacore tuna from local fishermen. As mentioned above, however, this is not the case in Canada where 100% of commercial tuna is BLAST FROZEN onboard the vessel.

In Canada due to our CHMSF PLATIMUN QUALITY ASSURANCE PROGRAM, strict adherence to provincial and federal HACCP Regulations – In the history of the CANADIAN ALBACORE TUNA fishery there has never been a case of Scombroid (Histamine) Poisoning reported and attributed to Albacore Tuna.

For Further Information Contact the BC Centre for Disease Control: 1-604-707-2400 and ask for the current Seafood Specialist.

Fish oils are particularly effective in reducing inflammation and can be of great benefit to people suffering from rheumatoid arthritis or ulcerative colitis. Daily supplementation with as little as 2.7 grams of EPA and 1.8 grams of DHA can markedly reduce the number of tender joints and increase the time before fatigue sets in. Some studies have also noted a decrease in morning stiffness and at least two clinical trials concluded that arthritis patients who took fish oils could eliminate or sharply reduce their use of NSAIDs and other arthritis drugs.

Omega 3 fatty acids have also been seen to have a direct benefit on heart disease risk in relatively short periods of time (Etherton).
It is estimated that 85% or more of people in the Western world are deficient in Omega 3 fatty acids and most get far too much of the omega 6 fatty acids. Vegetarian diets, for example, tend to be very high in omega 6 perhaps due to the excess consumption of products containing Corn.

What’s Special about Northern Pacific Canadian Albacore Tuna?

Albacore Tuna are a highly adapted pelagic species that migrate across entire oceans. As they migrate, they eat up to ¼ of their body weight a day in high oil content fish such as sardines, anchovy’s, squid, and even pelagic red crab. As young Albacore approach the Pacific coast of North America, they are still quite young, at an age of 3 to 4 years. As the water warms they gradually move up the California coast travelling through Oregon, Washington State, British Columbia, and in some cases Southern Alaska,

following schools of bait fish that they feed upon.

As the bait fish swim north they consume plankton growing in the rich waters off the west coast. As the summer progresses the oil cont
ent increases with the highest oil levels appearing in the fall. The tuna then head south and or West and begin their travels back to their spawning grounds.

Studies by Wheeler and Morrissey, 2003 showed that typically the Omega 3 Oil Content in an Albacore is lower towards the tail portion of the fish and higher towards the head and in the “belly flaps”. In this specific study the Omega 3 levels were 2.1 g/100g tissue to
3.5 in the belly flaps. In 2004, the CHMSF tested random samples from the Canadian fishery. The average Omega 3 oil content that year was 4.83 grams per 100 grams of tissue, making the oil content noticeably higher than Sockeye Salmon at 2.7 grams, Farmed Atlantic Salmon at 1.8 grams and Atlantic Cod at 0.1 grams. Since that time Canadian Albacore Tuna has gain worldwide attention as a superior source of Omega 3 Fatty Acids.

Markets for our tuna have since expanded dramatically and now include: Japan, China, Hong Kong, Taiwan, Singapore, Mexico and many countries in Europe. Our most recent interest comes from countries in Germany and France who make Pet Foods and Baby foods from natural products.

As an industry the Canadian Albacore Tuna Fleet is proud to be able to provide safe, wholesome, tuna products to Canadians and peoples around the world.

Northern Pacific Albacore caught from Northern California through to Alaska all are an excellent source of OMEGA 3 fatty acids.