A survey of popular sandwich chain Subway is making headlines. New York Times Journalist Julia Carmel investigated whether the tuna in the sandwich actually contained tuna.
A lawsuit against the sandwich chain has asked if the chain’s tuna is actually made from tuna, so the New York Times submitted a chain’s tuna sandwich to a DNA lab to see. The commissioned study found no evidence of tuna DNA in tuna collected from a Subway sandwich shop.
“No amplifiable tuna DNA was present in the sample and therefore we did not obtain any amplification product from the DNA,” reads the email from the lab, according to the New York Times. “Therefore, we cannot identify the species.”
According to the laboratory where the results were tested, the study made it possible to draw two conclusions. First, either the meat was too processed to identify or there was no tuna DNA in the meat.
“A recent New York Times report indicates that DNA testing is an unreliable methodology for identifying processed tuna. This report supports and reflects the position taken by Subway regarding a baseless lawsuit filed in California regarding DNA testing as a means of identifying cooked proteins, ”the sandwich chain told Business Insider. “DNA testing is just not a reliable way to identify denatured proteins, like Subway’s tuna, which has been cooked before being tested.”
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