Is salmon eaten raw with more bacteria, and is salmon more bacterial

Salmon has bacteria when eaten raw, but there is no problem, there are not many bacteria when eaten raw. It cannot simply be said that eating salmon raw is "there" or "no" risk. Safety depends first and foremost on the fish itself, and if the fish itself is free of parasites and disease-curing bacteria, then there is naturally no problem.

If there is a certain amount of parasites and disease-curing bacteria, then reasonable treatment and processing can kill them sufficiently. However, it is difficult to tell whether fish have these "risk factors" or whether they have been pre-treated according to the norms. Eating it raw is not surprising that there must be a problem, but the risk is higher.

Salmon doesn't have many bacteria. Normal, healthy salmon does not contain bacteria, but salmon can easily be contaminated with external bacteria after being cut. In order to avoid contamination of salmon, the processing environment needs to be specially disinfected and the cold chain is stored throughout the transport process to reduce the growth of bacteria.

In addition, salmon parasites are more serious and it is best not to eat them raw.

Salmon, also known as salmon, salmon and sarmon, is mainly distributed in the waters at the junction of the Atlantic, Pacific and Arctic oceans. Studies have shown that both tuna and salmon are delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

There are more than 30 commercially valuable species of salmon, and the most common ones are salmon and golden trout, and four salmon species: Pacific salmon, Atlantic salmon, Arctic whitespot salmon and coho salmon. The main producers of salmon are Japan, Russia, the United States and Canada. There are many ways to cook salmon, but smoking or marinating salmon retains its nutrients.

Salmon has many parasites, most commonly anisakis nematodes, which can easily cause abdominal pain and diarrhea, but marine parasites cannot survive in the human body for a long time. In contrast, farmed salmon may have fewer parasites. It is important to note that freshwater-farmed rainbow trout is also sometimes used for sashimi, but it is far more risky than salmon.

This is because the parasites in freshwater fish can survive in the human body, the most common of which are liver flukes. Therefore, rainbow trout farmed in freshwater cannot be eaten raw. Anisakis can be frozen to death by freezing it at minus 20 for more than 24 hours or at minus 35 for 15 hours.

Salmon needs to be sterilized before eating raw, whether it is eaten raw or cooked, it must be sterilized before eating. It is unscientific to hope for insect removal and sterilization in the process of eating. ”

Wang Hong, director of the Department of Gastroenterology at the First People's Hospital of Guangzhou, said that scientific experiments have proved that only by soaking salmon in a very high concentration of mustard for more than 55 hours can it kill a small number of anisakis nematodes. Therefore, salmon fillets that we usually eat are only short-term contact with a small amount of mustard juice and cannot kill any parasites.

Salmon can be eaten raw because there are very few bones on the body, and the scales are also very small, so there is no fishy smell.

Salmon, also known as salmon, salmon and sammon, belongs to the class of bony fishes, salmoniformes, salmon, mainly distributed in the waters at the junction of the Atlantic, Pacific Ocean and Arctic Ocean, and is a cold-water highly migratory fish, known as the "King of the Ice Sea" by the international food community. Studies have shown that both tuna and salmon are delicious and nutritious.

Habits: Salmon is a cold-water fish. It inhabits freshwater and seawater, and is a migratory fish in the river. Salmon is a cold-water anadromous spawning migratory fish.

Native to the northern Pacific Ocean, they live in the ocean for 3 to 5 years (usually reaching sexual maturity at 4 years of age) before migrating in groups in summer or autumn.

According to the time of river tracing, it can be divided into two biotas, summer type and autumn type, and only autumn type can be traced back to Heilongjiang in China. Most of the spawning is done downstream, and only a few reach the upstream to spawn. They travel up the river, day and night, tirelessly, and can advance 30-35 kilometers every day, whether they encounter shallow canyons or rapids, they do not retreat, rushing through many obstacles until they reach their destination.

Eating salmon sashimi raw is a relatively common practice, many people like to eat this, many people wonder, why salmon can be eaten raw, the following is an introduction to why salmon can be eaten raw.

1. Salmon is more suitable for eating raw, and eating raw is not the same delicious.

2. Some nutrients contained in salmon are not suitable for cooking and eating, and those ingredients will be destroyed when cooked.

How about salmon.

The smoked salmon that I sent may still be a little heavy and salty for me! Salmon meat may be the reason why it is frozen, why is it not so translucent! The taste is really ......Don't dare to compliment!

It's better to use it to fry it! The taste of sashimi is really not that good! Personal opinion only!

Salmon with pure orange color? It's completely different from the sashimi in the Japanese restaurant.,The taste is completely different.,Rustle.,It's not glutinous at all.,Even if you eat it with mustard.,The taste is very disgusting.,I don't know why.,Put it in the refrigerator.,It's soft.,Now cut it and put it in a bowl.,There's something orange like dye oozing out.。 It's disgusting, I bought two copies, and now it's not a problem with rainbow trout, but a problem with dyeing.

I don't expect to eat it raw, so can I really eat it when it's cooked? It's cut into pieces, the fat content is not very high from the texture, probably the frozen meat will spread out a little, but the taste has not affected the whole family, and the taste is quite fresh, and a piece of fish is solved instantly. After receiving it, the ice cubes were still very strong, and the soy sauce packets and horseradish packets were added intimately.

I can't say for sure whether it was farmed or not, but there are very few white fats, and the meat is relatively firm. The fish is very elastic and has a tight texture, which makes you feel a little lean meat. The color of the fish is bright and fresh, shiny, the texture is clear, and the meat is firm.

From these photos, it can be clearly seen that there is very little white fat and the fat content is very low. Since I ate it on ice for two days, some places are a little scattered.

Salmon pros and cons.

Advantages: super fast delivery, very good packaging, good preservation, fresh fish, good taste, easy to eat with soy sauce mustard, fair and cost-effective.

Disadvantages: It would be nice to send more wasabi and soy sauce, and the heavy taste means that the wasabi is not very spicy.

Salmon is usually eaten raw. Salmon meat contains antioxidants, which can change when exposed to high temperatures, and its nutritional value may be lower. Salmon is rich in unsaturated fats, bursic acid, and is rich in nutritional value.

However, raw salmon has more parasites, so it is best to eat less.

Salmon, also known as salmon, salmon, and salmon, belongs to the class Bony Fish, Salmoniformes, and Salmon, and is mainly distributed in the waters at the junction of the Atlantic, Pacific and Arctic Oceans.

Salmon is a cold-water highly migratory fish, known as the "king of the ice sea", because its meat is delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

There are more than 30 commercially valuable species of salmon, and the most common are two species of trout (salmon trout, golden trout) and four species of salmon (Pacific salmon, Atlantic salmon, Arctic whitespot salmon and coho salmon).