Dried, cured, smoked: as fish lovers to beer to protect themselves from parasites and cancerBy Pictolic https://pictolic.com/en/article/dried-cured-smoked-as-fish-lovers-to-beer-to-protect-themselves-from-parasites-and-cancer
Many of us believe that the best beer snacks than their own dried and dry fish can not be. This is why it is considered that this product is much safer to store, because it was prepared carefully, observing the technology and terms. But it turns out, the risk is still there and it is considerable, especially if we are talking about fish caught in the river.
Better than specialist the essence of the question will reveal one, so the journalists turned to Mikhail Lebedev, the leading expert of the Center for molecular diagnostics of CMD, Central research Institute of epidemiology of Rospotrebnadzor. The scientist said a lot of important and interesting information about a favorite people snack to beer and warned against common and risky mistakes.
As it turned out, the risk of smoked or dried fish depends primarily on its type. The group most at risk consists of freshwater species, primarily cyprinids: carp, bream, roach and roach. The second factor considered the observance of technology of processing rules Pisces.
The most common in our country, a disease associated with the consumption of poorly processed fish, is opisthorchiasis — a natural focal parasitic infestation. Its causative agent is opisthorchiid flat worms, also known as cat flukes.
Russia is a major world nidus of opisthorchiasis on the territory of the country is located 2/3 of the range of this parasite. Most of all, this problem applies to Western Siberia, for which the invasion is a real disaster. Worms striking the gallbladder, liver and pancreas of a man, sometimes penetrating to other organs. This worm infestation is treatable, but the healing process is very complex and time consuming.
Is it possible in appearance fish to determine the infected cat it is a Fluke or not? Mikhail Lebedev is sure that this is impossible. The fact that the larva of the cat Fluke can only be seen under a microscope. But how to protect yourself from the insidious parasite? Really have to completely give up fish for beer?
Enterprises engaged in processing of fish, use very effective ways of dealing with the larvae of worms. Drying and fish drying takes place under strict sanitary control, but before processing the fish certainly freeze to kill parasites.
The technology of freezing is simple and lies in the fact that the fish are placed in conditions of low temperature for the time necessary for destruction of larvae of worms. At a temperature of -27 °C. the product is to withstand not less than 12 hours, and at -8 °C for 7 days. It's simple — the lower the temperature of freezing, the less time is needed for disinfection.
Therefore, smoked, dried or salted at home fish is always at risk. In primitive conditions freezing does not produce, and if it occurs violations of the temperature regime and timing. This means that only by purchasing industrial packaging dried or smoked fish, we can be sure of its safety.
Speaking of smoked fish, it is also not safe if it is cooked at home. Practiced are two types of Smoking — hot, occurring at a temperature of 80-170 °C and cold, wherein the processing temperature does not exceed 50 °C.
Cold Smoking is not able to kill any larvae of helminthes or the most dangerous to humans of microorganisms. Again, at the enterprises of the fish to freeze prior to cooking and tested in the laboratory. Artisanal cold smoked fish is a tape measure in which the rate can be your health.
For hot Smoking all the dangerous parasites and most bacteria die. Does this mean that you should lean on the fish, prepared according to this technology? Product treatment hot smoke causes the appearance of a polycyclic hydrocarbons formed in combustion of wood.
The most toxic of these compounds is considered benzpyrene, which belong to the substance of the first class of danger. This hydrocarbon is a strong carcinogen and can cause cancer. The highest concentration of benzpyrene happen in fish with thin skin.
So if you stand before a choice — hot or cold-smoked fish to prefer, choose a product cold smoked. Of course, this advice is relevant only in the case if smoked fish in an industrial environment and not at home.