Canned salmon can be a great start to a fast and healthy meal. Read on for tasty and budget-wise ideas.
Canned salmon is a popular pantry staple thanks to its convenience, affordability, and nutritional benefits. However, some people may wonder if canned salmon can actually make you sick. In this article, we’ll take a close look at the potential risks of canned salmon and steps you can take to enjoy it safely.
Overview of Canned Salmon Risks
There are a few aspects of canned salmon that have raised concerns over food safety:
-
Source of salmon – Many canned salmon brands contain farmed salmon, which can have higher levels of contaminants compared to wild salmon.
-
Toxins – Farmed salmon runs a higher risk of containing polychlorinated biphenyls (PCBs), industrial toxins that can negatively impact health
-
Food poisoning – Consuming spoiled, contaminated, or improperly stored canned salmon can potentially lead to foodborne illness.
However, it’s important to understand these risks in context rather than avoid canned salmon altogether When safely handled, stored, and prepared, canned salmon provides nutritional benefits that outweigh potential concerns for most people.
Can Spoiled Canned Salmon Cause Food Poisoning?
There is no scientific evidence directly linking canned salmon to cases of food poisoning However, as with any food product, there are inherent risks when canned salmon is mishandled, stored improperly, or consumed past its expiration date
Some potential foodborne illnesses to be aware of:
-
Botulism – Toxin produced by bacteria when oxygen is not present. Can lead to paralysis, difficulty breathing, double vision and other serious symptoms. Proper canning eliminates this risk.
-
Listeriosis – Bacterial infection that can be mild or cause severe illness in high risk groups. Fever, muscle aches, nausea and diarrhea may occur.
-
Salmonellosis – Salmonella bacterial contamination can lead to diarrhea, stomach cramps, vomiting and fever within 12-72 hours after ingesting.
-
Vibriosis – Caused by Vibrio bacteria, this leads to watery diarrhea, abdominal cramping, nausea, vomiting, fever and chills. More common in raw oysters.
Practicing proper hygiene, carefully inspecting packaging, following storage guidelines, and cooking canned salmon thoroughly mitigates your risk of food poisoning significantly.
Tips for Safely Enjoying Canned Salmon
You can gain the nutritional benefits of canned salmon without undue concern by following these safe handling tips:
-
Inspect cans carefully for damage, cracks, bulging or leaking before purchasing. Avoid if any issues are spotted.
-
Check “best by” dates and only purchase canned salmon that will be consumed before expiration.
-
Refrigerate opened canned salmon promptly and use within 3-4 days for maximum freshness. Discard if smell or appearance seems off.
-
Ensure canned salmon reaches an internal temperature of 145°F if heating before consumption.
-
Wash hands, utensils and surfaces that come into contact with raw salmon to avoid cross contamination.
-
Opt for reputable brands that source wild-caught salmon whenever possible.
Health Benefits Can Outweigh the Risks
When purchased from quality sources and handled properly, canned salmon provides nutritional perks like:
- High quality, lean protein
- Abundant omega-3 fatty acids for heart and brain health
- Vitamin D, niacin, B12 and other nutrients
- Convenience and affordability compared to fresh salmon fillets
For most people, these benefits outweigh the relatively low risks posed by canned salmon. Those with compromised immune systems or at high risk for foodborne illness should exercise additional caution or consult their healthcare provider.
The Takeaway: Enjoy Canned Salmon Safely
Can canned salmon make you sick? While no food is 100% risk-free, canned salmon remains a safe, beneficial choice for most people when simple precautions are followed. Inspect packaging carefully, adhere to storage guidelines, choose reputable brands when possible, and handle salmon hygienically. Finally, make sure to cook canned salmon thoroughly and enjoy it soon after opening. By being an informed consumer, you can make the most of canned salmon’s convenience, nutrition, and value.
Tips for storing salmon
- Canned salmon that hasn’t been opened can be kept in the fridge for up to three years. Check the best before date on the can.
- After opening the can, take the salmon out and put it in a container that won’t let air in. Store it in the fridge for 3–4 days and eat it. You can freeze canned salmon for up to 3 months.
Salmon burgers and more
- Make a tasty salmon burger on the grill! Mix egg and breadcrumbs into the salmon and then form it into patties. Add fruit salsa, tomato salsa, lemon and dill, or honey mustard to taste.
- Switch out the tuna in your favorite tuna casserole recipe for salmon to get more omega-3 fats.
- Add salmon when making a fish chowder.
- Add salmon to low-sodium mushroom soup from a can or homemade broccoli soup.
- In your favorite poke bowl recipe, swap out the fresh salmon for canned salmon.
- For extra protein and omega-3s, add canned salmon to your own fried rice.
The Untold Truth Of Canned Salmon
FAQ
Is it safe to eat canned salmon right out of the can?
What happens to your body when you eat canned salmon?
What are the negatives of canned salmon?
How often can you safely eat canned salmon?
Is canned salmon bad for You?
“Many canned salmon brands contain farmed salmon, which can be problematic,” she says. “Farmed salmon also runs a higher risk of containing polychlorinated biphenyls (PCBs), which are industrial toxins that can have negative health effects on your immune, nervous and endocrine systems and could be linked to cancer.”
What are the side effects of eating Salmon?
For individuals who enjoy fish and do not have a fish allergy, salmon is a high-quality, nutrient-rich food to include in your diet. Unless an individual has a fish allergy, the side effects from eating salmon would primarily be positive for heart and brain health for instance. It is possible that farmed salmon contains higher amounts of contaminants like PCBs compared to wild salmon and that eating it regularly may contribute to an accumulation of toxins. However, very large amounts of contaminated farmed salmon would have to be consumed and many salmon farms are finding sustainable practices that considerably reduce contaminants. The benefits of eating salmon in most cases outweighs the risks. The USDA agrees that eating 4 ounces of wild or farmed salmon twice a week is safe and can give you the nutritional benefits of omega-3 fatty acids for heart and brain health.
Is food poisoning from Salmon a serious issue?
Food poisoning from salmon is a serious issue that can make consumers sick and often require additional medical attention 1. Food poisoning affects millions of people in the United States each year 1. Is it an emergency if you are experiencing serious medical symptoms? Seek emergency treatment immediately.
Can salmon go bad?
Salmon can go bad if not handled properly. If fresh, take it straight home to cook or put on ice or in refrigerator until ready to cook. Don’t buy salmon too early in advance, sometimes a day or two is all it takes for seafood to go bad. If symptoms persist for days, consult with your general physician. If symptoms are severe, emergency care may be needed.