Risks of Eating Old Cooked Salmon
Eating cooked salmon that has gone bad can pose serious health risks. Salmon is a popular and nutritious fish, but it can spoil quickly if not stored properly. When salmon becomes old, bacteria and toxins can accumulate, making it unsafe to eat.
Consuming spoiled cooked salmon can lead to food poisoning. Symptoms often include stomach cramps, nausea, vomiting, diarrhea, and fever. In some cases, especially if bacteria produce toxins, the illness can be more severe and require medical attention. Young children, pregnant women, and people with weakened immune systems should be extra cautious, as they are more prone to infections from spoiled food.
What makes cooked salmon go bad?
- If cooked salmon is left at room temperature for more than two hours, bacteria can grow rapidly.
- Storing cooked salmon in the fridge is safe for a limited time, usually up to three days. Beyond that, bacteria can multiply even when kept cold.
- Reheating cooked salmon that has been stored improperly or for too long can increase health risks. Sometimes, reheating doesn’t eliminate all bacteria or toxins that may have formed.
Signs of spoiled cooked salmon
It’s essential to recognize the signs that cooked salmon has gone bad before eating it. Look out for these clues:
- Unusual smell: If your salmon smells sour, pungent, or off in any way compared to when it was fresh, avoid eating it.
- Change in color: Fresh cooked salmon usually has a pinkish hue. If it turns dull, grayish, or develops spots, it may be spoiled.
- Texture issues: Slimy or sticky texture is a common sign of bacterial growth. If the fish feels excessively slimy or sticky, discard it.
- Other signs: Mold or any fuzzy spots on the surface are clear indicators that the salmon should be thrown away.
Health risks of eating spoiled salmon
Eating spoiled cooked salmon can cause foodborne illnesses like salmonella or listeria infections. These illnesses can be uncomfortable or dangerous, especially for vulnerable groups. You might experience gastrointestinal symptoms that last for days or require antibiotics.
In rare cases, eating contaminated fish can lead to more severe conditions like listeriosis or botulism. These serious illnesses can cause neurological symptoms or require hospitalization. Prevention is the best approach: always check your cooked salmon thoroughly before consuming it, and when in doubt, throw it out.
Tips to keep cooked salmon safe
- Refrigerate cooked salmon within two hours of cooking. Use airtight containers or wrap it tightly in foil or plastic wrap.
- Label stored fish with the date so you know how long it’s been in the fridge.
- Eat leftovers within three days to minimize health risks.
- Always reheat salmon thoroughly to an internal temperature of 165°F (74°C) before eating.
- Trust your senses—if anything smells or looks off, it’s safer to discard the fish.