{"id":9909,"date":"2021-06-17T09:07:58","date_gmt":"2021-06-17T07:07:58","guid":{"rendered":"https:\/\/ingredients.saccosystem.com\/can-lactic-acid-bacteria-be-used-to-protect-raw-fish\/"},"modified":"2023-12-07T12:57:20","modified_gmt":"2023-12-07T11:57:20","slug":"can-lactic-acid-bacteria-be-used-to-protect-raw-fish","status":"publish","type":"post","link":"https:\/\/ingredients.saccosystem.com\/en\/can-lactic-acid-bacteria-be-used-to-protect-raw-fish\/","title":{"rendered":"Can lactic acid bacteria be used to protect raw fish?"},"content":{"rendered":" \n

In summer, the consumption of raw fish <\/strong>increases to a considerable extent, but not everyone knows that this is one of the foods most at risk of contamination.<\/strong> Employment Of lactic acid bacteria<\/a> <\/strong>however, it is a real guarantee for those who want to feed safer fish products<\/strong>.In this article we explain what risks are associated with raw fish<\/strong>, how lactic acid bacteria can be good allies <\/strong>for its protection, and we will give some tips<\/strong> for eating raw fish safely. <\/p> \n\r\n

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The risks of raw fish: listeriosis <\/h2> \n \n

Raw fish<\/strong> poses a real health risk to people because it can be a vehicle for dangerous infections<\/strong>, such as that known from \n Listeria monocytogenes<\/em>\n<\/strong>, an environmental microorganism that can contaminate food at all stages of production, handling and storage.<\/p> \n \n

Listeriosis <\/strong>is one of the most serious foodborne infectious diseases <\/strong>because of the severity of the symptomatology, which can trigger septicemia and meningitis, high hospitalization rate and can even be fatal. <\/p> \n \n

Health risks<\/strong>, 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,<\/strong> while in individuals with a deficient immune system much more invasive forms such as those mentioned earlier prevail. <\/p> \n \n

Among those most at risk<\/strong>, in addition to immunocompromised individuals, children, and the elderly, are certainly pregnant women<\/strong> because listeriosis can cause miscarriage, premature birth, infection, or fetal death. <\/p> \n\r\n

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Tips for eating raw fish safely<\/h2> \n \n

For those who like to consume raw fish<\/strong>, it is necessary to know precisely the processes <\/strong>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 <\/strong>or it must be blast chilled<\/strong>, that is, frozen at a temperature no higher than -20 degrees for at least 24 hours <\/strong>in the restaurant freezer and for at least 96 hours <\/strong>in those at home. <\/p> \n \n

Culling procedures<\/strong> are essential to destroy any presence of parasites that are present in seafood products and can be dangerous to humans. <\/p> \n\r\n

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4Protection: the lactic acid bacteria line for the protection of raw fish and seafood products<\/h2> \n \n

To ensure the safe consumption of raw fish, Sacco System<\/strong> has designed the 4Protection line<\/strong>, a selection of lactic acid bacteria for the protection of fish products from the development of undesirable microorganisms<\/strong>. In fact, actions such as salting, smoking, and drying are not enough to guarantee the elimination of Listeria monocytogenes<\/em>. <\/p> \n \n

4Protection cultures<\/strong> consist of 100% natural milk enzymes <\/strong>that help preserve the structural and sensory quality of fish and seafood products throughout their \n shelf life<\/strong>\n<\/em>.<\/p> \n \n

Specifically, the bacteria in the 4Protection line <\/strong>are designed to protect against listeriosis risk in:<\/p> \n\r\n