Is Eating Raw or Undercooked Salmon Safe?

When it comes to eating raw or undercooked fish, such as sushi-grade salmon, there are a few things to consider. Eating raw or undercooked fish can be risky, as it may contain parasites or bacteria that can cause food poisoning. However, if the fish is properly handled and prepared, it can be safe to eat. The first step in determining whether it is safe to eat raw or undercooked salmon is to make sure that it is of the highest quality. Sushi-grade salmon should be purchased from a reputable source and should be kept refrigerated until it is ready to be consumed.

It is also important to make sure that the fish has been frozen at a temperature of -4°F (-20°C) for at least seven days before being consumed. This will help to kill any parasites that may be present in the fish. Once the salmon has been purchased, it is important to handle it properly. It should be kept refrigerated until it is ready to be consumed and should not be left out at room temperature for more than two hours. The fish should also be thoroughly washed before being prepared and cooked.

This will help to reduce the risk of contamination. When preparing the salmon, it is important to use a sharp knife and cutting board that have been thoroughly washed with hot, soapy water. The salmon should then be cut into small pieces and cooked thoroughly. It is important to cook the salmon until it reaches an internal temperature of 145°F (63°C). This will help to ensure that any bacteria or parasites present in the fish are killed. In addition to cooking the salmon thoroughly, it is also important to make sure that any utensils or surfaces that come into contact with the raw fish are washed with hot, soapy water.

This will help to reduce the risk of cross-contamination. Eating raw or undercooked salmon can be risky, but if the fish is of high quality and handled and prepared properly, it can be safe to consume. It is important to purchase sushi-grade salmon from a reputable source and make sure that it has been frozen at a temperature of -4°F (-20°C) for at least seven days before being consumed. The fish should also be handled and cooked properly in order to reduce the risk of food poisoning.