A study petitioned by the New York Times found that Subway’s tuna sandwiches contained no tuna DNA.
Sixty inches of the sandwich giant’s tuna subs were sampled from 3 Los Angeles franchises. The discovery came amid a lawsuit in which the Washington Post reported allegations that claimed the fish is made from “a mixture of various concoctions.”
A pending lawsuit from a complaint lodged by U.S. District Court of the Northern District of California argued that the megacorporation: “”tricked into buying food items that wholly lacked the ingredients they reasonably thought they were purchasing.”
What the Study into Subway’s Tuna Sandwiches Revealed
According to the NYT, “no amplifiable tuna DNA was present in the sample and so we obtained no amplification products from the DNA. Therefore, we cannot identify the species,” after the sample was frozen and sent for testing.
Although experts signaled that the cooking process could denature the fish’s proteins making the species of the fish difficult to identify, the lab deduced two possible reasons for the findings, stating: “One it’s so heavily processed that whatever we could pull out, we couldn’t make an identification … Or we got some and there’s just nothing there that’s tuna.”
In January, Subway responded to the allegations by saying that there was “no truth to the allegations in the complaint” and affirming the chain “delivers 100% cooked tuna to its restaurants.”
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