In summer, the consumption of raw fish increases to a considerable extent, but not everyone knows that this is one of the foods most at risk of contamination. Employment Of lactic acid bacteria however, it is a real guarantee for those who want to feed safer fish products.In this article we explain what risks are associated with raw fish, how lactic acid bacteria can be good allies for its protection, and we will give some tips for eating raw fish safely.
The risks of raw fish: listeriosis
Raw fish poses a real health risk to people because it can be a vehicle for dangerous infections, such as that known from Listeria monocytogenes , an environmental microorganism that can contaminate food at all stages of production, handling and storage.
Listeriosis is one of the most serious foodborne infectious diseases because of the severity of the symptomatology, which can trigger septicemia and meningitis, high hospitalization rate and can even be fatal.
Health risks, in particular, vary depending on two factors: the microbial load ingested and the specific condition of the individual immune system. In healthy individuals it can cause a more or less severe gastroenteric form, while in individuals with a deficient immune system much more invasive forms such as those mentioned earlier prevail.
Among those most at risk, in addition to immunocompromised individuals, children, and the elderly, are certainly pregnant women because listeriosis can cause miscarriage, premature birth, infection, or fetal death.
Tips for eating raw fish safely
For those who like to consume raw fish, it is necessary to know precisely the processes it must undergo in order to eat it safely, whether at home or at a restaurant. The fish must be cooked for at least one minute at 60 degrees or it must be blast chilled, that is, frozen at a temperature no higher than -20 degrees for at least 24 hours in the restaurant freezer and for at least 96 hours in those at home.
Culling procedures are essential to destroy any presence of parasites that are present in seafood products and can be dangerous to humans.
4Protection: the lactic acid bacteria line for the protection of raw fish and seafood products
To ensure the safe consumption of raw fish, Sacco System has designed the 4Protection line, a selection of lactic acid bacteria for the protection of fish products from the development of undesirable microorganisms. In fact, actions such as salting, smoking, and drying are not enough to guarantee the elimination of Listeria monocytogenes.
4Protection cultures consist of 100% natural milk enzymes that help preserve the structural and sensory quality of fish and seafood products throughout their shelf life .
Specifically, the bacteria in the 4Protection line are designed to protect against listeriosis risk in:
- Raw fish (smoked salmon and processed fish);
- Packaged refrigerated counter fish (sea bass fillets, trout, salmon trout, etc.);
- Sea and lake fish sold fresh;
- And other processed fish of different kinds.