Eating smoked salmon while pregnant is a common concern for many expectant mothers. Smoked salmon is a popular food that is delicious, nutritious, and easy to eat. However, it also carries a risk of contamination with bacteria and parasites that can cause foodborne illnesses. So, is it safe to eat smoked salmon during pregnancy or is it better to avoid it altogether? Here is a quick overview of the benefits and risks of eating smoked salmon when pregnant.
Quick Answer
Most experts agree that it’s okay to eat smoked salmon in moderation during pregnancy as long as it has been properly stored, handled, and cooked. Pregnant women should opt for smoked salmon from reputable brands and retailers and avoid making smoked salmon at home. It’s also best to limit intake to no more than 2-3 servings per week. Proper cooking and food safety practices reduce the risk of illness.
Benefits of Eating Smoked Salmon While Pregnant
Here are some of the key benefits of eating smoked salmon during pregnancy:
- Excellent source of protein – Smoked salmon provides high-quality protein which supports fetal growth and development.
- Rich in omega-3s – It contains beneficial omega-3 fatty acids like DHA which are important for your baby’s brain and eye development.
- Good source of vitamins and minerals – Smoked salmon contains vitamins like B12, D, and selenium along with minerals like iron, zinc, and magnesium.
- Low mercury risk – Unlike some fish, smoked salmon tends to be low in mercury which can be harmful during pregnancy.
In moderation, smoked salmon can be a nutritious addition to a pregnant woman’s diet. The key is paying attention to food safety guidelines.
Risks of Eating Smoked Salmon When Pregnant
Here are the main risks associated with eating smoked salmon during pregnancy:
- Listeria – Smoked seafood is one of the top foods linked to Listeria outbreaks which can cause miscarriage and stillbirth.
- Toxoplasmosis – Smoked salmon can harbor the Toxoplasma parasite which may infect your baby and cause birth defects.
- Salmonella – Smoked fish is prone to Salmonella contamination which causes nasty gastrointestinal illness.
- Heavy metals – Some types of smoked salmon can contain heavy metals like lead and mercury.
The culprit behind these risks is typically improper food handling, processing, or storage. But pregnant women are advised to take extra caution since infections can severely impact the developing fetus.
Is Smoked Salmon Cooked?
Smoked salmon is not actually cooked in the same way as cooked fish. Instead, it is cured and cold-smoked at low temperatures below 90°F (32°C). This process flavors, preserves, and dries the salmon fillets rather than fully cooking them.
The USDA and FDA advise that smoked seafood should be considered uncooked. Many food safety experts caution that the smoking process does not reliably kill dangerous bacteria like Listeria or parasites like Toxoplasma.
For this reason, pregnant women should take the same precautions with smoked salmon as they would with raw seafood. It’s also best to heat smoked salmon to an internal temperature of 145°F (63°C) before eating to reduce parasitic and bacterial risks.
How to Choose Safe Smoked Salmon
To minimize the risks of foodborne illness, follow these tips for choosing safe smoked salmon during pregnancy:
- Buy from reputable retailers and brands only.
- Check the “Best by” date and don’t purchase if expired.
- Look for vacuum-sealed packaging with no rips, tears, or openings.
- Avoid pre-sliced smoked salmon at the deli counter.
- Refrigerate promptly and discard if left above 40°F for over 2 hours.
Buying smoked salmon from a trusted retailer and inspecting packaging carefully goes a long way in reducing risks. Make sure to follow “Best by” dates closely and refrigerate smoked salmon right away.
Is Home-Smoked Salmon Safe When Pregnant?
It’s generally not recommended to eat home-smoked salmon while pregnant. The home smoking process often does not reach high enough temperatures throughout the fish to destroy harmful Listeria, Salmonella, Toxoplasma, and other pathogens.
Commercially smoked salmon is safer because it is processed under tightly controlled conditions. The brining, smoking, packaging, and storage is carefully monitored in commercial facilities.
Unless you have access to a professional-grade smoker and curing equipment, it’s best to avoid homemade smoked salmon during pregnancy. Always heat hot-smoked salmon to 145°F and discard leftovers after 3-4 days.
How to Reduce the Risks of Smoked Salmon
If you want to keep enjoying smoked salmon while pregnant, there are several ways to reduce the risks:
- Cook hot-smoked salmon to 145°F internal temperature before eating.
- Limit intake to no more than 2-3 servings per week.
- Avoid eating smoked salmon from home recipes, buffets, sliced at the deli counter, or long past the “Best by” date.
- Refrigerate smoked salmon right away and discard uneaten portions after 3-4 days.
- Rinse smoked salmon under cold running water before use.
- Avoid cross-contaminating foods and utensils when handling smoked salmon.
Proper cooking, storage, and food prep habits go a long way in lowering risks. But moderation is still key, so limit intake to a few servings per week.
Listeria and Smoked Salmon
Listeria deserves special caution when eating smoked salmon during pregnancy. Listeria infection (listeriosis) can cause pregnancy complications like:
- Miscarriage
- Stillbirth
- Preterm labor
- Newborn infections
Pregnant women are 10-20 times more likely to get listeriosis than the general population. Listeria bacteria can survive and multiply even in cold smoked salmon. If smoked salmon is contaminated during processing, Listeria can cause a dangerous infection.
Cook hot-smoked salmon thoroughly to kill Listeria. Discard cold-smoked salmon packets after opening. Avoid cross-contamination in the kitchen by using separate cutting boards and utensils.
Toxoplasmosis and Smoked Salmon
The Toxoplasma gondii parasite found in cat feces can contaminate salmon through infected food or water supplies. Toxoplasmosis typically causes mild flu-like illness in healthy adults.
But pregnant women infected for the first time can pass Toxoplasma to their unborn baby. This may result in health problems like:
- Blindness
- Intellectual disabilities
- Seizures
- Miscarriage
Thoroughly cooking smoked salmon to an internal temperature of 145°F kills any Toxoplasma parasites. Proper processing and freezing techniques also help destroy Toxoplasma in smoked salmon. Avoid high-risk foods and practice good hygiene when handling cat litter.
Salmonella in Smoked Fish
Salmonella infection causes diarrhea, vomiting, stomach cramps, and fever usually lasting 4-7 days. It can spread to the bloodstream and cause severe dehydration requiring hospitalization.
Smoked seafood may become contaminated with Salmonella bacteria during processing or storage. While most people recover without treatment, Salmonella can trigger premature labor, infection, and even stillbirth.
Thoroughly cook hot-smoked salmon to kill pathogens. Discard cold-smoked salmon after the packet is opened. Avoid cross-contamination in the kitchen when handling and prepping smoked salmon.
Mercury Levels in Smoked Salmon
Mercury is a heavy metal that can damage the developing nervous system if eaten in high amounts. Certain types of fish tend to be higher in mercury including king mackerel, swordfish, shark, and tilefish.
The FDA warns that pregnant women should avoid fish with high mercury levels. Luckily, salmon tends to be low in mercury, whether fresh, canned, or smoked. Choosing salmon provides excellent nutrition benefits for you and baby.
Smoked salmon from the Atlantic, Pacific, and Alaskan regions should have low mercury levels if sourced responsibly. Avoid eating smoked fish daily and limit tuna intake.
Is Smoked Salmon Cooked Medium Rare Safe?
It’s not recommended that pregnant women eat smoked salmon cooked medium or medium rare. These temperatures are not high enough to destroy harmful Listeria, Salmonella, Toxoplasma, and other pathogens that may be present.
The FDA advises cooking smoked seafood to an internal temperature of 145°F (63°C). At this well-done level, any dangerous bacteria or parasites are killed.
Pregnant women should stick to hot-smoked salmon that has been cooked until steaming hot throughout. Cold-smoked salmon should always be cooked thoroughly or avoided unless from a trusted source.
Is Smoked Salmon Safe in Sushi?
Raw fish and seafood pose a higher risk to pregnant women than cooked. Since sushi contains raw fish, smoked salmon rolls and nigiri are not considered safe to eat when pregnant.
The raw salmon in sushi has not been cooked to temperatures high enough to destroy pathogens like Listeria, Salmonella, coliform bacteria, parasites, and viruses.
Some sushi chefs say they deep freeze raw fish before serving to kill parasites. However, this does not kill all dangerous bacteria. Play it safe by avoiding sushi and sashimi while pregnant.
Can You Eat Smoked Salmon Dip?
Smoked salmon dip made from commercially processed smoked salmon is generally safe for pregnant women if consumed right away after preparing. However, it poses a higher risk than freshly cooked hot-smoked salmon.
Once opened, smoked salmon has more opportunities to get contaminated from handling, air exposure, and spreading onto vegetables and bread. Make sure to refrigerate leftover dip right away.
Avoid eating smoked salmon dip that has been sitting out above 40°F for over 2 hours. It’s also best to limit intake to no more than once a week as an added precaution.
Is Gravlax Safe When Pregnant?
Gravlax is a traditional Scandinavian dish made from raw salmon cured in salt, sugar, and dill. The salmon is buried in the dry cure and weighs it down as it draws out moisture over 2-3 days while refrigerated.
Since gravlax salmon is raw, it carries the same risks as sushi, sashimi, ceviche, and beef carpaccio. The curing process does not cook the fish or destroy Listeria, Salmonella, coliform bacteria, parasites, and viruses.
For maximum safety, pregnant women should avoid gravlax until after pregnancy. Dishes labeled “pickled salmon” may also be uncooked and pose the same risks as gravlax.
Can Smoked Salmon Give You Food Poisoning?
Yes, smoked salmon can cause food poisoning if contaminated with bacteria, viruses, or parasites. The most common causes of foodborne illness from smoked fish include:
- Salmonella
- Listeria
- Coliform bacteria
- Norovirus
- Toxoplasma
- Clostridium botulinum
Symptoms like vomiting, diarrhea, fever, and abdominal cramps can appear anywhere from 1 hour to 4 days after eating bad smoked salmon. The risks increase if smoked salmon is improperly handled, processed, or stored.
Pregnant women are at higher risk of food poisoning turning into serious complications or infections. Cooking smoked salmon thoroughly and paying close attention to food safety helps reduce risks.
How Long Does Smoked Salmon Last When Pregnant?
When pregnant, freshness is key for smoked salmon safety. Follow these guidelines for maximum leftover storage times:
- Sealed package – 3-4 weeks past “best by” date in fridge.
- After opening – 3-4 days in airtight container in fridge.
- Cooked hot-smoked salmon – 3-4 days in airtight container in fridge.
- Smoked salmon dip – 1-2 days in airtight container in fridge.
- Opened refrigerated smoked salmon – 1-2 days in fridge.
- Smoked salmon salad – Discard after 1-2 days.
Discard any smoked salmon that has developed an off odor, flavor, or slimy texture. Use food within the recommended time limits and don’t take chances with spoiled fish.
Can I Freeze and Thaw Smoked Salmon?
Smoked salmon can be safely frozen and thawed multiple times if done properly. Follow these guidelines:
- Freeze smoked salmon in airtight packaging or freezer bags.
- Press out excess air before sealing and label with date.
- Freeze smoked salmon for up to 2-3 months at 0°F.
- Thaw overnight in the fridge – never at room temperature.
- Cook thawed smoked salmon immediately until piping hot.
- Avoid refreezing thawed smoked salmon more than once.
Freezing prevents bacterial growth but does not kill all pathogens. Cook thawed smoked salmon thoroughly before eating. Discard if you see any signs of freezer burn or spoilage.
Tips to Enjoy Smoked Salmon Safely
Here are some final tips for safely enjoying smoked salmon during pregnancy:
- Cook hot-smoked salmon to 145°F internal temperature.
- Buy smoked salmon from reputable retailers only.
- Limit intake to 2-3 servings per week.
- Discard after use-by dates and don’t eat deli-sliced fish.
- Refrigerate unopened smoked salmon for no more than 1 month.
- Serve cooked smoked salmon immediately and refrigerate leftovers.
- Avoid cross-contamination by using separate plates, utensils, cutting boards.
Smoked salmon can be a tasty, nutritious protein source during pregnancy as long as you take precautions. Cook hot-smoked fish thoroughly, watch storage times, and limit intake. With some common sense care, you can keep enjoying smoked salmon safely.
The Bottom Line
Most experts agree that pregnant women can safely eat smoked salmon in moderation as part of a balanced diet. But it’s essential to choose products wisely and handle smoked salmon properly to reduce the risk of foodborne illnesses.
Limit intake to 2-3 servings per week of name-brand smoked salmon from trusted retailers. Cook hot-smoked varieties to 145°F and inspect cold-smoked packaging carefully. Refrigerate promptly and observe food safety guidelines in the kitchen to prevent cross-contamination.
With some sensible precautions, you can still enjoy delicious smoked salmon while pregnant. Pay close attention to cooking temperatures, storage times, product sources, and preparation methods for maximum safety.
