Mercury poisoning from tuna cans is a serious concern for consumers and the food industry. Mercury is a toxic heavy metal that can accumulate in the bodies of fish and shellfish, including tuna. When consumed in large quantities, mercury can cause serious health problems, including neurological damage, developmental delays, and even death.

The United States Food and Drug Administration (FDA) has established strict guidelines for the amount of mercury that can be present in canned tuna. The FDA recommends that pregnant women, nursing mothers, and young children limit their consumption of tuna to no more than six ounces per week, and that other adults limit their consumption to no more than 12 ounces per week.

To ensure that tuna cans meet these guidelines, manufacturers must conduct regular testing to measure the levels of mercury in their products. The FDA also requires that manufacturers label their products with information about the amount of mercury they contain, so that consumers can make informed choices about what they eat.

In addition to these regulations, many companies have taken steps to reduce the amount of mercury in their tuna products. For example, some companies have switched to using smaller, younger tuna, which contain less mercury, or have used processing methods that remove more of the mercury from the fish.

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Despite these efforts, however, it is still important for consumers to be aware of the risks of mercury poisoning from tuna cans. By following the FDA's guidelines and choosing products that have been tested and labeled for mercury content, consumers can help protect themselves and their families from this serious health hazard.