JAKARTA - Recently, the latest processed salmon called candied salmon has become a trend on social media, especially TikTok. Candies salmon is actually a dish in the form of preserved salmon, infused, and then reported on sugar or salaries during the absorption process.
In the midst of the growing trend of salmon candies today, many TikTok users make their own and share their eating experiences with the public. However, some of them carry out the process of making candied salmon that is not properly, thereby risking health problems.
Quoting from the Food and Drug Administration (FDA) page, processing smoke salmon must be done properly and as recommended. This is because smoke salmon is not cooked, but is only processed for preservation which makes it susceptible to contamination with bacteria Listeria monocytogenes.
These bacteria are the cause of serious infections called steriousosis. These diseases can cause mild symptoms such as fever, headache, muscle aches, neck stiffness, balance disorder, and digestive problems.
However, in severe cases, the bacterial infection can spread to the brain or blood flow and cause sepsis, pneumonia, and even death if treated too late.
In certain groups, such as pregnant women, the elderly are over 65 years old, and people with internal immunity such as cancer patients are not advised to consume salmon smoke directly from the packaging. Salmon must be cooked to a temperature of 74 degrees Celsius until the bacteria die.
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In addition, the inaccurate salmon infiltration process can also produce a number of compounds that have the potential to be carcinogenic, which are related to cancer. Such as polycyclic aromatic hydrocarbons (PAHs), charssamins, hetercyclic amina, to heavy metal contaminants such as ARsenik and cadmium.
With the impact of this danger, it is recommended to consume candied salmon or smoke salmon, it is certain that the processing is carried out properly and in terms of a reasonable portion.
Proper candied salmon processing involves a proper (curing) process, and cooking with a hot (hot smoking) method or low-temperature drying/trade drainage, to ensure the safety of the desired food and texture.
People can also further reduce the risk by keeping cold smoke fish ready to eat (5 degrees Celsius or below), always using the product on the date of use, following storage instructions on the label, and cooking it until it's very hot," said the incident head official at the FSA, Dr. Caroline Handford, quoted from the BBC.
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