Tag: Smoked salmon safety

Reports from food safety agencies indicate an ongoing risk of listeriosis linked to ready-to-eat cold-smoked fish for vulnerable groups. This raises the critical question: is smoked salmon safe for immunocompromised patients?, especially when considering the severity of infection.

According to the USDA, the temperature danger zone for food is between 40°F and 140°F, a temperature range where bacteria can multiply rapidly. Understanding what is the danger zone for smoked salmon is crucial for safe handling and consumption, particularly with cold-smoked varieties that do not reach bactericidal temperatures.