Smoked Salmon

  • Listeria in BC smoked salmon product; Kevin Allen speaks again

    Posted: October 6th, 2010 - 1:30pm by Doug Powell

    Hockey goon and University of British Columbia by food microbiologist Kevin Allen found some listeria in samples of smoked salmon and said,

    "A healthy adult … likely could consume it with no consequence. However, if I was going to feed that to my daughter or son, the answer is no, I wouldn't."

    And yes, kids eat smoked salmon. Almost-2-year-old daughter Sorenne especially likes brie cheese and smoked turkey breast, along with pickles and olives. Goofy kid (that’s in a loving way; she's also apparently fascinated with money).

    CBC News reports that traces of the bacteria Listeria have been detected in samples of smoked salmon bought at a Vancouver retailer.

    Two contaminated samples — including one containing the potentially fatal strain Listeria monocytogenes — were found in chunks of smoked salmon, called salmon nuggets, purchased at Longliner Seafoods at the Granville Island Public Market.

    A total of 53 samples of delicatessen meat and ready-to-eat seafood from nine stores around Vancouver were tested by Dr. Allen.

    No Listeria bacteria were found in the deli meat .

    The sample containing Listeria monocytogenes contained a concentration of bacteria that was below the federal threshold that would have necessitated a recall, but it is still a cause for concern, said Allen.

    "It should definitely be ringing some alarm bells for these processors.”

    People with compromised immune systems, including pregnant women and the elderly, are especially vulnerable to listeriosis.
     

    Your rating: None (4 votes)
    Bookmark and Share
    Listeria  |  1 Comment
    kevin allen, Kids, salmonella, Smoked Salmon, ubc
  • Higher processing temperature may reduce listeria risk in smoked salmon

    Posted: October 22nd, 2009 - 5:23am by Doug Powell

    I’m a big fan of smoked salmon, especially the farmed kind – it’s more sustainable. The convenience and nutrients are hard to top – except maybe with a slice of tomato.

    The problem with such refrigerated, ready-to-eat foods is listeria, the bacterium that’s everywhere and grows at refrigerator temperatures.

    Last night, the Canadian Food Inspection Agency (CFIA) and Classic Smokehouse (2003) Inc. warned the public not to consume Classic Canadian Wild Sockeye Trims because the product may be contaminated with Listeria monocytogenes.

    The affected product, Classic Canadian Wild Sockeye Lox Trim, was sold in 454g vacuum packages bearing UPC 3000550008256 and PACKED ON dates from MA 02 (May 2, 2009) to JL 28 (July 28, 2009) inclusive.

    This product has been distributed in British Columbia.

    There have been no reported illnesses associated with the consumption of this product.

    At least not this time.

    Such listeria-related recalls are common, and why work continues to increase the safety of refrigerated RTE foods. A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.

    Researchers from USDA’s Agricultural Research Service (ARS) in Wyndmoor, PA, found greater inactivation rates of Listeria monocytogenes occurred in samples processed at higher temperatures and in samples containing higher concentrations of salt and smoke compound.  The inactivation rate increased tenfold when the temperature increased by 5° C, indicating that smoking temperature is a main factor affecting the inactivation of the pathogen.  In addition, salt and smoke compounds also contribute to the inactivation effect.

    While such research continues, pregnant women should avoid refrigerated RTE foods like smoked salmon. Amy’s back on the smoked salmon, and this is her lunch for later today: smoked salmon and walnuts over spring mix, with olive oil and balsamic vinegar (left).
     

    Your rating: None
    Bookmark and Share
    Listeria, Salmonella  |  0 Comments
    Processing, Smoked Salmon, Temperature
  • Listeria and Mother's Milk

    Posted: December 14th, 2008 - 8:51am by Amy Hubbell

    Doug wrote a book called Mad Cows and Mother’s Milk about a decade ago. I still haven’t read it. I feel bad about that, but I don’t think it has the answers to my recent nursing questions.


    When we were meeting with the lactation consultant in the hospital (Melanie – you are fabulous, by the way), we asked her if foodborne illness could be passed on to the baby. She said no. She said not to worry about viruses such as flu or colds and that the baby cannot get Listeria or Salmonella from anything I eat.

     

    Once home from the hospital, I immediately went for the pâté, brie, goat cheese (thank you Graduate Students!), and smoked salmon. Who knew that motherhood could be so delicious?
     

    Your rating: None
    Bookmark and Share
    Listeria, Salmonella  |  0 Comments
    Baby, Brie, Mad Cows And Mother, Milk, Nursing, P??t??, Smoked Salmon, Sorenne
  • What you can and can't eat when you're pregnant

    Posted: July 10th, 2008 - 8:32pm by Amy Hubbell

    At our first prenatal visit, which at 8 weeks seemed very late, we finally got some food safety advice from the medical staff. Along with the typical list of foods to avoid (non-pasteurized cheeses, smoked salmon, etc.), the staff member told us if we do eat cold cuts, it is advisable to get them from the deli counter in the supermarket rather than buying the packaged ones from big companies. We were a bit surprised, as this was … exactly wrong advice. The risk of listeria from the deli section is generally higher because it’s difficult to clean the slicers and we do not know how often they are cleaned.

    While Ben and Doug have been going back and forth about which cheeses are safe for me and Dani to eat (is pasteurized brie OK or not? what about blue-veined cheeses?), I realize I cannot eliminate every risk from my diet. I can, however, minimize some of them. I just slice the brie, put it on Doug’s homemade baguettes, and pop it in the toaster. (It’s also delicious with a sliced beet.) The heat serves as a kill-step in case there is a concern. No, I do not use my meat thermometer to check the internal temperature of the soft cheese. I supposed you could if you really are worried, but at that point it’s probably easier to not eat brie.

    Although I very much miss smoked salmon -- a staple food before pregnancy, I will not eat it unless it has been thoroughly cooked. Yesterday Salmolux Inc recalled 6140 packages of their Wild Alaskan Smoked Salmon Nova Lox because of a possible Listeria monocytogenes contamination. Unfortunately, this kind of recall is common in minimally processed ready-to-eat foods. While no one is reported ill from this possible contamination, the risk is one I’m not willing to take.
    Your rating: None
    Bookmark and Share
    Listeria, Salmonella  |  3 Comments
    Brie, Cheese, Cold Cuts, Non-pasteurized Cheese, Smoked Salmon