The favourite business lunch of the Houston petrochemical business community may become a thing of the past, now that food inspectors have found tuna sushi in New York City stores and restaurants containing so much mercury that at most of them, a regular diet of six pieces a week would exceed the levels considered acceptable by the US Environmental Protection Agency.
An article in The New York Times quotes Dr. Michael Gochfeld, professor of environmental and occupational medicine at the Robert Wood Johnson Medical School in Piscataway, N.J., saying “No one should eat a meal of tuna with mercury levels like those found in the restaurant samples more than about once every three weeks."
Once in three weeks? Looks like it will be back to high-cholesterol all-American Texas steaks then.
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