China's new "raw tuna" standard has been officially approved by the Ministry of Agriculture and will take effect on May 1st. The regulation strictly prohibits the use of carbon monoxide (dry ice) in the color retention process for raw tuna, effectively banning carbon monoxide-treated tuna from the market. This move aims to ensure consumer safety and improve food quality transparency.
According to Wu Jiale, a fish processing expert from the Ministry of Agriculture and a senior experimentalist at the School of Food Science, Shanghai Ocean University, carbon monoxide reacts with tuna myoglobin, creating a bright pink appearance that mimics fresh tuna. However, this artificial freshness does not reflect the actual condition of the fish. Tuna treated with carbon monoxide may appear fresh but is often already degraded, leading to loss of elasticity and potential health risks.
Consumers who eat such tuna might experience acute gastrointestinal issues due to the spoiled meat, even though the color looks appealing. Many developed countries, including the United States and several European nations, have already banned the sale of carbon monoxide-treated seafood.
The new regulation reflects China's growing emphasis on food safety and transparency. It also aligns with international standards, helping to protect consumers and build trust in the seafood industry. As the market becomes more aware of these practices, demand for genuine, high-quality raw tuna is expected to rise. Consumers are encouraged to be cautious and informed when purchasing sushi-grade or raw tuna products.
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