A Subway spokesperson told MarketWatch over email that DNA testing is an unreliable way to identify denatured proteins — or proteins whose characteristic properties change due to heat or acidity, such as the way Subway’s tuna was cooked before it was served on a sandwich, and then later tested by the Times.
“Unfortunately, various media outlets have confused the inability of DNA testing to confirm a specific protein with a determination that the protein is not present,” the Subway rep wrote. “The testing that the New York Times report references does not show that there is not tuna in Subway’s tuna. All it says is that the testing could not confirm tuna, which is what one would expect from a DNA test of denatured proteins. The fact is Subway restaurants serve 100% wild-caught, cooked tuna, which is mixed with mayonnaise and used in freshly made sandwiches, wraps and salads that are served to and enjoyed by our guests. ”
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Edited by Victoria Watcher, 23 June 2021 - 11:48 AM.