How to know if Salmon is spoiled
By
Dr Miguel Fernandez-Nino PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we’ll explain how to tell if your salmon is going bad. We will also discuss the health consequences of eating spoiled salmon and how to extend salmon’s shelf life so you can store it and keep it fresh for longer, all at your home.
How to know if Salmon is spoiled?
To determine if your salmon is spoiled, you can check the following indicators:
- Smell: Fresh salmon has a mild, appetizing scent, while spoiled salmon has a pungent, ammonia-like smell. If the salmon emits an unpleasant odor, it is spoiled and should not be consumed.
- Color: Fresh salmon has a bright pink or orange color. If the color has dulled, become gray, or developed dark spots, it is no longer fresh. Additionally, fine white lines running through the fish indicate freshness.
- Texture: Check the texture of the salmon. If it has a milky film or any opaque or translucent coating, it has likely gone bad. Fresh salmon should always be firm and hold together. If it feels weak, mushy, or breaks apart easily, it should be discarded.
- Eyes: If the salmon still has its head on, examine the eyes. Fresh salmon will have bright, clear eyes with a dark pupil, while spoiled salmon will have hazy, discolored eyes. The eyes should also be firm and slightly bulging. Sunken or cloudy eyes are signs of spoilage.
- Packaging: Check for the “best before” or “use by” date on the packaging, as it can be a reliable indicator of the salmon’s shelf life. If the salmon is past the indicated date, it may be spoiled.
- Taste and Flavor: If you are dealing with leftovers or takeout, taste is another way to assess the salmon’s edibility. If it has an off-putting taste, it is best to discard it.
- Time left out: Salmon can spoil rapidly when left at room temperature. If the salmon has been left out for more than an hour, it should be discarded.
By paying attention to these indicators, you can determine whether your salmon has gone bad and make an informed decision about its consumption.
Can you get sick from eating spoiled Salmon?
Yes, eating spoiled salmon can pose several health risks due to the presence of harmful pathogens (1-8).
Here we summarize some potential symptoms that you may experience after consuming spoiled salmon contaminated with specific pathogens:
- Salmonella: Salmonella is a common bacteria found in undercooked or spoiled seafood, including salmon (1-2).
Symptoms of salmonella infection, known as salmonellosis, include diarrhea, abdominal cramps, fever, and vomiting (3). In severe cases, it can lead to dehydration and require medical treatment.
- Vibrio parahaemolyticus: This bacteria can contaminate raw or undercooked seafood, including salmon (4). Consumption of spoiled salmon contaminated with V. parahaemolyticus may lead to symptoms such as watery diarrhea, abdominal pain, nausea, vomiting, and fever.
- Listeria monocytogenes: Listeria is a bacterium that can be present in contaminated seafood, including salmon. Ingesting spoiled salmon contaminated with Listeria monocytogenes can cause a severe infection known as listeriosis (1).
Symptoms may include fever, muscle aches, headache, nausea, and diarrhea. In pregnant women, it can lead to miscarriage, stillbirth, or severe illness in newborns (5).
- Anisakis: Anisakis is a parasitic worm that can be found in certain species of fish, including salmon (6).
If someone consumes spoiled salmon with live Anisakis larvae, it can cause an allergic reaction known as anisakiasis. Symptoms may include abdominal pain, nausea, vomiting, diarrhea, and allergic reactions such as itching or hives (7-8).
You should notice that these are just a few examples, and there could be other pathogens or contaminants that may cause different symptoms. So, you should never eat spoiled Salmon and it is recommended to always check for the above-mentioned signs of spoilage before consumption.
What should you do if you suspect you have eaten spoiled Salmon?
If you have eaten spoiled salmon and suspect it has caused problems, closely monitor your symptoms and their severity.
You should seek medical advice if symptoms are severe, persistent, or worsen. When consulting a healthcare professional, provide details about the spoiled salmon, including appearance, smell, and purchase information.
It is highly recommended to stay hydrated if you experience diarrhea or vomiting, avoid further consumption of the spoiled salmon, practice good hygiene, and always wash your hands thoroughly.
Remember that taking your symptoms seriously and seeking medical help is very important to avoid severe health problems.
How to store Salmon for the best shelf life?
To store salmon for the best shelf life, you can follow these guidelines:
- Refrigeration: Raw salmon can be refrigerated for up to 5 days. Make sure to promptly refrigerate it after purchase and avoid leaving it at room temperature for too long.
For leftovers, it is recommended to consume them within a day and store them in the refrigerator.
- Freezing: Freezing salmon can significantly extend its shelf life, up to 2 months or even longer. Prior to freezing, it is important to reduce moisture to prevent freezer burn and maintain quality.
You should place the salmon in a freezer bag, remove as much air as possible (vacuum sealing is ideal), and transfer it to a resealable container. Store the container in the freezer, away from other foods.
- Optional salting: Salting the fish before freezing can further decrease moisture content and minimize the risk of microbial growth and spoilage (9).
This can be done by applying salt to the fish, allowing it to absorb moisture for a short period, and then rinsing off the excess salt before freezing.
By following these storage methods, you can maximize the shelf life of your salmon and maintain its quality for an extended period. Remember to label the packaging with the date of freezing for easy reference and prioritize using the oldest frozen salmon first.
Conclusion:
In this article, we have explained the method to tell if your salmon is going bad. We will also discuss the health consequences of eating spoiled salmon and how to extend salmon’s shelf life so you can store it and keep it fresh for longer, all at your home.
References:
1. Jokinen CC, Schreier H, Mauro W, Taboada E, Isaac-Renton JL, Topp E, et al. The occurrence and sources of Campylobacter spp., Salmonellaenterica and Escherichia coli O157:H7 in the Salmon River, British Columbia, Canada. J Water Health [Internet]. 2010 Jun 1 [cited 2023 Jun 8];8(2):374–86. Available from: https://iwaponline.com/jwh/article/8/2/374/381/The-occurrence-and-sources-of-Campylobacter-spp
2. Friesema I, de Jong A, Hofhuis A, Heck M, van den Kerkhof H, de Jonge R, et al. Large outbreak of Salmonella Tompson related to smoked salmon in the Netherlands, August to December 2012. Eurosurveillance [Internet]. 2014 Oct 2 [cited 2023 Jun 8];19(39):20918. Available from: https://www.eurosurveillance.org/content/10.2807/1560-7917.ES2014.19.39.20918
3. Cartwright KAV, Evans BG. Salmon as a food-poisoning vehicle-two successive salmonella outbreaks. Epidemiol Infect [Internet]. 1988 [cited 2023 Jun 8];101(2):249–57. Available from: https://www.cambridge.org/core/journals/epidemiology-and-infection/article/salmon-as-a-foodpoisoning-vehicletwo-successive-salmonella-outbreaks/DEBB0E58E2DA6A6C46654E3F86111FAF#
4. Yang Z quan, Jiao X an, Li P, Pan Z ming, Huang J lin, Gu R xia, et al. Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature. Food Microbiol [Internet]. 2009 Sep 1 [cited 2023 Jun 8];26(6):606–14. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0740002009000963
5. Rørvik LM. Listeria monocytogenes in the smoked salmon industry. Int J Food Microbiol [Internet]. 2000 Dec 20 [cited 2023 Jun 8];62(3):183–90. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0168160500003342
6. Rosset JS, McClatchey KD, Higashi GI, Knisely AS. Anisakis Larval Type I in Fresh Salmon. Am J Clin Pathol [Internet]. 1982 Jul 1 [cited 2023 Jun 8];78(1):54–7. Available from: https://academic.oup.com/ajcp/article-abstract/78/1/54/1799635
7. Gardiner MA. Survival of Anisakis in Cold Smoked Salmon. Can Inst Food Sci Technol J [Internet]. 1990 Jun 1 [cited 2023 Jun 8];23(2–3):143–4. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0315546390702192
8. Deardorff TL, Kent ML. Prevalence of Larval Anisakis simplex in Pen-reared and Wild-caught Salmon (Salmonidae) from Puget Sound, Washington. J Wildl Dis [Internet]. 1989 Jul 1 [cited 2023 Jun 8];25(3):416–9. Available from: https://meridian.allenpress.com/jwd/article/25/3/416/74173/Prevalence-of-Larval-Anisakis-simplex-in-Pen
9. Gram L, Huss HH. Microbiological spoilage of fish and fish products. Int J Food Microbiol. 1996 Nov 1;33(1):121–37. https://pubmed.ncbi.nlm.nih.gov/8913813/
