In January, Subway faced a lawsuit in California alleging that their long-standing tuna salad actually doesn’t contain any trace of tuna. Despite Subway’s denial, investigations were carried out, including lab tests on the tuna. The Washington Post conducted one of the tests, which was inconclusive. A new test funded by The New York Times might provide more clarity on the issue.
A New York Times reporter collected Subway tuna samples from three locations in Los Angeles and had them analyzed by a commercial food tester. The lab’s spokesperson communicated the findings to the Times.
“No amplifiable tuna DNA was found in the sample, resulting in no DNA amplification products,” the spokesperson stated. “As a result, we couldn’t identify the species.”
The spokesperson elaborated, “There are two possibilities: the tuna is so processed that identification is impossible, or there’s simply no tuna present.”
New study fails to find any tuna DNA inside Subway tuna sandwich: “We cannot identify the species.” https://t.co/ADSNyeocXB
— Complex (@Complex) June 22, 2021
According to Subway’s menu, their tuna should consist of flaked tuna in brine, mayonnaise, and a flavor-preserving additive. If the recent findings are accurate, the initial lawsuit’s claim that customers were misled into buying products without the expected ingredients could have merit.
Subway maintains its stance, asserting that all their tuna is genuine and wild-caught. Previous tests from other sources have affirmed the tuna’s authenticity, suggesting a discrepancy in quality among Subway stores or potentially suspicious activities.
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