With the FDA classifying salmon as a common source of parasitic worms like helminthes, the Japanese broad tapeworm, you should be aware of how to properly clean and consume raw salmon at home.
Though a lot of people don’t manifest the symptoms, helminthes infection causes abdominal pain, diarrhea, weight loss, and sometimes, anemia. They’re mostly contracted from eating seafood that’s been incorrectly stored, poorly prepared, or harvested from waters contaminated by human waste.
Both farmed or wild salmons might also contain environmental contaminants such as heavy metals and POPs (persistent organic pollutants), too.
First off, eating raw salmon isn’t recommended for children, older adults and pregnant women. If you don’t fall into those categories and must eat raw salmon at home, you can safely enjoy the fish by ensuring it’s been kept last-frozen at a temperature of -31°F (-35°C), which will kill off any parasites. Be sure the salmon you’re using is firm and moist, and free from bruising, discoloration or foul odors.
Proper food handling is important, too: When preparing salmon at home, make sure all knives, utensils and kitchen surfaces are clean. Keep the salmon in the fridge, and only serve before eating, to avoid any accumulation of bacteria.
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