Can Canned Salmon Make You Sick? A Guide to the Health Risks

Canned salmon can be a quick and convenient source of protein But some people wonder – can canned salmon actually make you sick? There are some potential health risks to be aware of with canned fish

In this article, I’ll cover the key facts on canned salmon safety. We’ll look at

• How salmon is canned and what ends up in the can
• If canned salmon can go bad or make you ill
• Specific safety concerns like mercury, lead, and parasites
• Tips for choosing safe canned salmon products

Let’s review the evidence on canned salmon health effects so you can make an informed choice about including it in your diet.

How Canned Salmon is Prepared

Canned salmon begins its journey like most other salmon – swimming freely in the ocean or bred in fish farms. To end up shelf-stable in a can, salmon goes through the following process:

• Salmon is caught or harvested
• Transported to canneries
• Washed and cut into fillets or steaks if needed
• Cooked either by retort (steam pressure heating) or oven baking
• Sealed in BPA-free lined cans, with salt, liquids, and preservatives added
• Cans are sealed and cooked again for sterilization
• Finally, the canned salmon is ready for labeling and shipment

So canned salmon is pre-cooked salmon sealed into an airtight can. This preserves the fish for 1-5 years before the can is opened.

Can Canned Salmon Go Bad?

Once a can of salmon has been processed and sealed, it has essentially been sterilized. As long as the can remains intact, the contents will remain preserved and safe to eat for years.

However, once opened, oxygen is introduced and the canned salmon can spoil like any fresh fish. It should be eaten within 3-4 days and refrigerated.

Signs an opened can has gone bad include:

• Sliminess
• Fishy or sour smell
• Discoloration or mushy texture

Rancid canned salmon should be thrown out. But an unopened can that still has its seal intact is likely still fine years past its stamped expiration date.

Does Canned Salmon Contain Harmful Bacteria?

Canning is a preservation process that makes fish shelf-stable and eliminates any harmful microbes, as long as done properly. The FDA regulates canned seafood closely.

As a result, incidents of foodborne illness from canned fish are extremely rare. However, two risks to know are botulism and listeriosis:

• Botulism – Caused by toxin from Clostridium botulinum bacterium. Linked to improperly processed canned goods, not canned salmon itself.

• Listeriosis – Caused by Listeria bacteria. Raw seafood may contain it but processing kills listeria in canned products.

So while raw salmon can absolutely contain dangerous bacteria, the canning process virtually eliminates this risk in shelf-stable canned fish.

Can Canned Salmon Contain Mercury?

Salmon generally have low mercury levels compared to other fish. But some key points on mercury risk:

• Mercury accumulates more in large, long-lived fish like tuna. Salmon have a shorter lifespan.

• Farmed salmon have lower mercury than wild salmon since their diet is controlled.

• Canned salmon is typically younger, smaller fish and has lower mercury levels.

• Light tuna has less mercury than white tuna due to smaller fish used.

Pregnant women and young children should limit high-mercury fish like tuna. But salmon has minimal mercury concerns.

Is Canned Salmon High in Sodium?

Salt is added to canned salmon as a preservative. A 3 oz can contains about:

• Pink salmon: 330mg sodium
• Red salmon: 480mg sodium
• White tuna: 350mg sodium

While not extremely high in sodium, this can be 15-20% of the daily recommended limit. Those restricting sodium may want to drain and rinse canned salmon first.

Does Canned Salmon Have High Lead Levels?

Lead in canned goods was a bigger concern decades ago when lead was used in food cans. Today, cans have interior lacquer coatings that prevent lead from leaching into food.

Very high lead levels are found almost exclusively in imported canned goods. Reputable brands adhere to food safety standards and have rigorous testing protocols.

So lead exposure from modern canned seafood sold in the US is not a pressing health issue.

Can Canned Salmon Contain Parasites?

Raw or undercooked salmon can contain parasitic worms like anisakids that can infect humans when consumed. However, the parasite concern applies to sushi and other raw preparations – not canned salmon.

The FDA sets requirements for freezing then heating fish sufficiently to kill any parasites before canning. So parasites are not a risk in shelf-stable canned seafood products.

6 Tips for Choosing Safe Canned Salmon

To minimize any risks of contaminated canned salmon, follow these guidelines:

• Buy reputable national brands you recognize and trust
• Check that cans are free of damage, dents, bulging, or corrosion
• Store unopened canned salmon in a cool, dry pantry
• Don’t use cans that are leaking, rusted, or swollen
• Rinse canned salmon before use to reduce sodium
• Refrigerate opened canned salmon and use within 3-4 days

Taking basic care in storage and preparation helps avoid any safety issues with canned fish.

Canned Salmon Can be Part of a Healthy Diet

When high-quality processing standards are followed, canned salmon offers a inexpensive, handy source of nutrients like protein, healthy fats, vitamins, and minerals. While no completely risk-free, canned salmon is among the safer and more sustainable seafood options.

As with any food, moderation is key – don’t eat multiple cans of salmon every day. But enjoyed occasionally, canned salmon can be a smart choice providing nutritional benefits that likely outweigh any minor risks.

So don’t be afraid to keep some canned wild salmon on hand for quick sandwiches, salads, and recipes! Just be an informed consumer and store it properly once opened.

Do you eat canned salmon? Share any concerns or favorite recipe ideas in the comments!