Tag: Tuna safety

Smaller tuna species like skipjack generally have lower mercury levels than larger ones, according to a 2025 study. Knowing what is the cleanest tuna to eat is vital, especially for vulnerable groups like pregnant women and children. Understanding mercury accumulation is the first step toward a healthier choice.

Despite being a prized delicacy, Pacific bluefin tuna can contain high levels of mercury and parasites, posing potential health risks. For many consumers, the question remains: is Pacific bluefin tuna safe to eat, or are the health risks and environmental considerations too significant to ignore?

According to the Centers for Disease Control and Prevention (CDC), symptoms of scombroid poisoning typically begin within minutes to an hour after eating affected fish. The answer to how long after eating bad tuna will I get sick depends on the histamine levels in the fish and your individual sensitivity, but a quick onset is a key indicator.

While all tuna contains some level of mercury, a 2018 study found that mercury levels in Pacific yellowfin and albacore were increasing at a rate of 3.8% annually, while levels in the Atlantic were declining. This guide explores how much mercury is in wild caught tuna and how to choose safer options.

According to a Consumer Reports survey, about a third of Americans eat tuna two or more times a month, yet many are unaware of the mercury levels that can dictate when can you not eat tuna. While a nutritious and convenient protein source, certain individuals and specific types of tuna carry health risks that warrant careful consideration and moderation.

According to the USDA, commercially canned foods like tuna are heat-processed at temperatures up to 250°F to eliminate harmful microorganisms, making them safe to eat directly from the can. This process means that, yes, you can eat canned tuna without cooking it, as it is already fully cooked and sterilized during its preparation.

An estimated 48 million people in the U.S. get sick from foodborne illnesses every year, and while many can enjoy raw fish safely, certain individuals and situations demand extra caution when to not eat raw tuna. Understanding these risks is crucial for protecting health and avoiding severe illness.

While concerns about mercury in tuna are well-known, recent studies have shown that detectable levels of lead, though often low, can also be found in some tuna products. Understanding the difference between trace amounts and harmful concentrations is key to evaluating if your tuna consumption is safe.

According to a 2015 study, the amount of tuna you can safely consume in a week depends on the species and your body weight. Answering how many times a week is it safe to eat tuna requires understanding the health benefits, the risks of mercury, and the differences between various types of tuna, from canned light to fresh steaks.

In September 2025, over 3,300 pounds of Kirkland Signature Ahi Tuna Wasabi Poke sold at Costco were recalled due to potential Listeria contamination. This incident has prompted many to question the broader safety of buying tuna at Costco, from canned albacore to fresh fillets.