Some categories of people should avoid smoked salmon to avoid the risk of listeria. British health authorities are sounding the alarm ahead of the Christmas holidays, a period in which consumption of raw fish increases
The smoked salmon it is a highly appreciated product, particularly during holidays and special occasions but also thanks to the popularity of sushi. However, not all consumers are aware of the fact that this food carries some risks, especially if consumed raw or undercooked.
In fact, the production of smoked salmon involves a cold treatment, which allows the fish to be preserved for longer periods and to enhance its flavour. However, this process cannot completely eliminate bacteria, such as Listeria monocytogeneswhich may be present in raw fish.
Although smoked salmon is a safe food for most consumers, some categories of people should be especially careful. The British health authorities are warning of the risksin particular the Food Standards Agency (FSA) and the Food Standards Scotland (FSS), not surprisingly in this period, given that the consumption of smoked salmon increases at Christmas.
The categories most at risk
According to what the health authorities say, the pregnant women and people with compromised immune systems they should avoid consuming cold-smoked or ready-to-eat fish, including salmon, smoked trout and other types of raw fish.
These foods, as we already said, can be contaminated by Listeria monocytogenesa bacterium responsible for infections, in some cases even serious ones. Health authorities therefore advise the most vulnerable people to avoid these products or, if they really want to consume them, to cook them before eating them.
Cooking fish at a sufficiently high temperature kills any bacteria present, making consumption much safer. For example, a simple way to eliminate the risk is to cook smoked salmon in a pan or oven until it reaches an internal temperature of at least 75°C, ensuring that the listeria is destroyed.
On the Food Standards Agency website we read:
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) are reminding pregnant women and those with weakened immune systems to avoid eating cold-smoked or ready-to-eat preserved fish, due to the risk of listeria. (…) Once cooked to perfection, the smoked fish will be safe to eat and can be served immediately or cold after being chilled in the refrigerator.
And then specifies:
Our advice applies to pregnant women and those with weakened immune systems, such as people with certain pre-existing conditions, such as cancer, diabetes, liver or kidney disease, or anyone taking medications that can weaken the immune system.
What is listeria and what are the health risks
Listeriosis is an infectious disease caused by the bacterium Listeria monocytogeneswhich can be present in a wide range of foods, including smoked fish, soft cheeses and cured meats.
Listeria infection is relatively rare, but can be particularly serious for the most vulnerable categories of people. Pregnant women are at risk of miscarriage, premature birth, or serious malformations in their fetuses. Additionally, listeriosis can cause systemic infections, such as meningitis and sepsis, particularly in those with weakened immune systems.
Among other things, the situation continues to worry in Europe too, after 20 cases of listeriosis have occurred in recent years, some of which in Italy: Smoked salmon contaminated with listeria: the situation in Europe (including Italy) is still worrying
But, beyond the possible listeria risk, there are many good reasons to avoid salmon. We have summarized them for you in this article: Salmon: we will explain 10 valid reasons not to eat it
