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Hazards of Smoked Fish

Smoked fish is often considered a delicacy served at brunches, as appetizers or main entrees. While many of us enjoy this salty indulgence, certain risk factors should be considered when choosing to eat smoked fish. Smoked fish can produce certain bacterias and parasites linked to food poisoning, and certain studies also suggest greater dangers to health, when eating smoked fish in large quantities.

  1. Listeria Poisoning in Smoked Fish

    • Smoked fish, along with other cold cut lunch meats are popular items to serve for lunch or appetizers, however they are also possible carriers of certain bacterias which can cause mild to severe food poisoning. One possible hazard of smoked salmon is the production of listeria monocytogenes. Listeria monocytogenes cause a rare but severe disease, listeriosis. This disease more commonly occurs in people with weaker or compromised immune systems. This can also be risky for women who are pregnant who should avoid raw or smoked fish. In most cases, symptoms of listeriosis include nausea and vomiting, however in rare cases, complications can include blood infection or inflammation of the covering of the brain. Infection during early pregnancy often results in miscarriage.

    Histamine Poisoning in Smoked Fish

    • Cold smoked fish such as tuna, mackerel, salmon, herring and anchovies can produce a biogenic amines including histamines, which has been known to cause food poisoning. Symptoms of histamine poisoning includes vomiting, diarrhea, hypo-tension, headache, palpitations and rashes. Histamine poisoning, while unpleasant at any level can be mild to severe, but severe cases only occur when very large doses are consumed.

    Methods to Reduce Food Poisoning From Smoked Fish

    • One problem when enjoying smoked fish is that the process the fish underwent before arriving at the table is often unknown. Where possible, question the production, handling and storing process of the smoked fish. Freezing the raw fish before the smoking process greatly reduces risk factors of contamination by parasites. Salt brines for salted fish must contain between 3.5 to 5 percent salt. When fish is cold smoked, it must be prepared in a uniform shape and size to ensure proper smoke absorption throughout the whole fish. Smoked fish should be air-packaged or packaged with a vacuum seal. If you question any of these method, it is wise to avoid the fish product.

    Other Health Hazards of Smoked Fish

    • As with the case of many health concerns, the risk factors of eating smoked fish and other meat is a subject of debate. However, some studies do suggest that consuming large amounts of smoked meat can increase the risk of certain cancers, specifically colon and stomach cancer. The reason for these claims is that, after the meat or fish goes through the smoking process, it contains nitrite and nitrate salts, which have been linked to certain cancers and high blood pressure in high doses.

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