Quick Answer
It’s generally not recommended to eat store bought salmon raw. Salmon sold in grocery stores has likely been previously frozen, which destroys any parasites. However, it still carries a risk of bacterial contamination like salmonella. Cooking the salmon kills any potential bacteria. Purchasing sushi-grade salmon, which has been frozen to kill parasites, mitigates some of the risks. But there is still a chance of bacterial contamination, so pregnant women, the elderly, and those with weakened immune systems should avoid raw salmon. For most people, the risk is low if the salmon is very fresh, properly handled, and consumed immediately. But cooking salmon eliminates any risks entirely.
Is Store Bought Salmon Safe to Eat Raw?
Eating raw salmon bought from a grocery store does involve some degree of risk. Here are the main safety considerations:
Parasites
Raw salmon may contain parasitic worms that can infect humans who eat it. However, the freezing process used to store and transport commercial salmon kills any parasites. So store bought salmon has a very low risk of live parasitic infection.
Bacteria
Salmonella, E. coli, Listeria, and other bacteria can contaminate raw salmon, even after freezing. And these bacteria can cause food poisoning. Proper food handling reduces, but does not eliminate, the risk.
Freshness
The fresher raw salmon is, the less time there has been for bacteria to multiply. Older salmon is more likely to have higher bacterial levels.
Handling
Salmon can pick up bacteria during processing, transport, and storage. How hygienically it has been handled impacts safety.
Individual Health Status
Those with weaker immune systems, like pregnant women, young children, elderly, or ill people are at higher risk of infection from bacteria in raw salmon. Healthy adults are less susceptible.
Meal Preparation
How raw salmon is prepared and served also influences risk. Cross-contamination from utensils, cutting boards, etc can introduce bacteria. And how long the fish sits out before eating affects bacterial growth.
Is Eating Raw Salmon Recommended?
The FDA advises against consuming raw fish due to risks of parasitic infection, chemical contamination, and bacterial illness. While proper freezing and handling make store bought salmon safer, risks cannot be fully eliminated.
Here are key expert recommendations on eating raw salmon:
Government Health Agencies
The FDA, Health Canada, and other government public health agencies advise cooking salmon to an internal temperature of 145°F (63°C) to kill any potential parasites or bacteria.
Physicians & Dietitians
Many doctors and dietitians recommend never eating raw salmon because of potential adverse health effects. They advise pregnant women in particular to always cook salmon first.
Sushi Chefs
Traditional sushi chefs trained to select and prepare raw fish are comfortable serving high-quality sushi-grade salmon raw in their restaurants. But they take steps to mitigate risks.
Seafood Industry
Seafood trade associations typically provide safe handling guidelines for preparing raw salmon, but stop short of endorsing consumption of raw store bought varieties.
Pros and Cons of Eating Raw Store Bought Salmon
Here is a summary of the potential benefits and risks:
Potential Benefits
- Nutrients preserved – Cooking can damage some omega-3 fatty acids and proteins.
- Delicate texture – Raw salmon has a soft, velvety texture.
- Flavor – The mild taste is preserved without cooking.
Potential Risks
- Parasites – Freezing kills parasites, but a very small risk may remain.
- Bacteria – Salmonella, E. coli, Listeria, Vibrio, etc can cause food poisoning.
- Handling – Bacteria can spread from improper food prep and storage.
- Individual tolerance – Illnesses, weak immune systems increase susceptibility.
Overall, the risks outweigh the benefits for most people. Cooking eliminates dangers from parasites, reduces bacterial levels, and provides health benefits like easier digestibility and nutrient absorption.
Who Should Avoid Raw Salmon?
The FDA recommends certain groups should always avoid raw fish due to higher susceptibility:
- Pregnant women – Risk of illness that may harm the fetus.
- Young children – Still developing immune systems.
- Elderly – Increased risk of infection.
- Immune compromised – HIV, cancer treatment, organ transplant, and other conditions impair the immune system, raising risk.
So pregnant women, young kids, the elderly, or anyone with a medical condition affecting their immune function should always cook salmon thoroughly before eating.
Tips for Safety
If preparing raw salmon, here are some tips to help reduce health risks:
Purchase High-Quality Salmon
– Buy fresh, raw salmon from a trusted local fish market or high-end grocer. Lower quality salmon is more prone to contamination.
– Look for sushi-grade salmon, which has been deep frozen to kill parasites. It’s the safest raw option.
– Avoid salmon labeled previously frozen, which may have thawed during transport.
Proper Storage
– Keep raw salmon chilled at all times, below 40°F (4°C). Use an ice pack if transporting.
– Store in the coldest part of the fridge, not the door. Use within 1-2 days.
– Don’t refreeze thawed salmon. Freeze any uneaten portion immediately.
Safe Handling
– Wash hands, prep surfaces, and utensils before and after handling raw salmon. Avoid cross-contamination.
– Use a clean cutting board and knife. Don’t let other foods or liquids touch.
– Prepare only the amount that will be immediately eaten. Don’t let sit out long.
Target Population
– Only serve small portions of raw salmon to healthy adults. Avoid pregnant women, children, elderly, or immunocompromised individuals.
– Don’t overindulge. Limit portion to 2-4 oz for healthy adults per sitting.
Accompaniments
– Enjoy raw salmon sashimi-style with soy sauce, wasabi, and ginger. The sauce’s acidity and wasabi’s antimicrobial properties help kill bacteria.
– Squeeze lemon or lime juice onto raw salmon. The acidity provides some antibacterial protection.
Conclusion
While store bought salmon has been frozen to destroy parasites, risks from bacteria remain when eaten raw. Proper handling can reduce, but not eliminate, the hazards. Health agencies advise cooking salmon to 145°F. Raw salmon is not recommended for pregnant women, children, elderly, or anyone with a compromised immune system due to higher susceptibility to illness. Healthy adults can likely consume small amounts of high-quality, properly handled raw salmon on occasion with low risk. But cooking salmon eliminates all potential health risks.