When is a tuna sub not a tuna sub? AT SUBWAY

[packman]

A lab test set up by the New York Times reportedly detected no tuna DNA in 60 inches of tuna sandwiches that were examined. The experiment included sandwiches from three Subway shops in Los Angeles. Of course, there’s a catch.

According to a spokesperson from the unidentified lab that conducted the testing, there are two possibilities for their inability to detect tuna. The first explanation is that Subway’s tuna is so heavily processed that if there is tuna in their sandwiches, it couldn’t be clearly identified. The second possibility is that there’s no tuna.

https://www.nydailynews.com/news/national/ny-subway-sandwich-no-tuna-dna-20210622-dqx3rqniezcg7m2qhf44bugypm-story.html

[C_U_L8R]

1. Has anyone seen Jared?

[Siwsan]

4. I'm guessing his cell mate has, if he has one.

I got to wondering so I checked. He's not eligible for parole until 2029!

[LakeArenal]

2. Just ate on two days ago. I enjoyed it.

[LakeArenal]

3. Just ate on two days ago. I enjoyed it.

[Effete Snob]

7. the story is bullshit anyway

Canned tuna is sterilized at high temperatures. That's why it's that light tan color instead of pink. That and ingredients used to make tuna salad destroys the DNA.

[LakeArenal]

8. Thanks. Here in Costa Rica there are no sub shops

I miss them. I can have a Subway sub about once every six weeks when we go into the city for shopping.

[DinahMoeHum]

5. I haven't touched tuna salad/sandwiches since I was a kid.

The only tuna on a sandwich I want these days is a grilled ahi or ono steak.
Or if/when I get to Hawaii, a poke bowl of it.

[Effete Snob]

6. When is bullshit bullshit? When it's the NY Daily News

All canned tuna is sterilized at high temperature, which damages the DNA beyond detection.

This is a bullshit piece of "news" intended for ignorant people.

Next up - someone tries to get cattle DNA from a cooked hamburger. That's not going to work either.

https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/612

"Authentication of tuna fish products is necessary to assure consumers of accurate labelling of food products. The quality of species specific DNA crucially affects the efficiency of amplification during the subsequent PCR. The problem in DNA detection in canned products lies in the possibility of the fragmentation of DNA during the processing technologies and the use of ingredients (oil, salt, spice), that may inhibit the PCR reaction."