What is the common method of preparing frozen salmon?

Salmon is considered a relatively high-end food among all fish. Why do I say that? Because salmon can not only be used as the main ingredient of a delicious hot pot, but it can also be fried directly or made into sashimi. In short, it can be eaten in many ways and is very nutritious. But in the market, the salmon we buy are often frozen, so what is the common method of cooking frozen salmon?

Salmon mainly comes from Northern Europe, Australia and other places, and tests show positive for Listeria monocytogenes. In addition, even if it passes the inspection at the port, it is possible for bacteria to breed when refrigerated in supermarkets or at home.

Listeria is a zoonotic pathogen. The main symptoms of infection are sepsis, meningitis and monocytosis. Listeria food poisoning is relatively common in daily life. The main cause of poisoning is food that is not cooked or cooked thoroughly, and refrigerated cooked food and dairy products are eaten directly after being taken out of the refrigerator. The poisonous foods are mainly milk and dairy products, meat products, aquatic products, fruits and vegetables, etc.

Listeria is widely distributed in nature, existing in soil, sewage, animal feces, vegetables, silage and a variety of foods. Humans may also be healthy carriers.

After eating food contaminated with Listeria, the disease usually occurs within 8 to 24 hours, and the initial symptoms of poisoning are gastrointestinal symptoms such as nausea, vomiting, and diarrhea. Severe cases may manifest as sepsis, meningitis, etc., and sometimes cause endocarditis. Pregnant women may suffer miscarriage or stillbirth. Except for the elderly, the young and the infirm, everyone will generally recover quickly. If there are neurological symptoms, especially those involving the brainstem, the prognosis is poor and the mortality rate can reach 20% to 50%.

Generally speaking, around 35°C is the temperature at which bacteria are most likely to grow, and higher or lower temperatures will affect their reproduction. In an environment below 10°C, the growth rate of most bacteria will slow down. The commonly used refrigeration temperature for storing food in the refrigerator is 4 to 8 degrees Celsius. However, pathogens such as Listeria are psychrophilic and thrive in the refrigerated temperatures of the refrigerator, where they can grow and multiply rapidly.