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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SafeFood News - Summer 1997 - Vol 1, No. 4

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Questions You Asked

Q. Is food that has freezer burn safe to consume?

A.Yes. While freezer burn may alter the quality of the food, it is safe to eat. Simply trim away the spots of freezer burn, or disguise it by using the food in dishes such as soups. Freezer burn, which is dehydration that occurs when an item is exposed to air in the freezer, is easily prevented by covering food with a layer of freezer-proof or freezer-safe cling wrap, which keeps out air. For extra protection, place a second layer on top of the first. The longer a food is in the freezer, the more likely freezer burn is to occur. Labeling packages with storage dates so you know to use older packages first will aid in preventing freezer burn.

Q. I have heard that all salmon have parasites. Should I be concerned about eating raw salmon that has been cured for 3 days in the refrigerator with salt, sugar, and dill?

A.One should consider all wild-caught salmon to have parasites (anisakid nematodes, to be exact). Curing salmon for 3 days in a salt solution is not sufficient to kill these nematodes. One study showed that the salt and acid solutions normally used for pickling required over 70 days to kill the nematodes.

The best approach is to freeze the salmon first and then thaw it out to proceed with the curing. Freezing at -4 F (-20 C) or lower for 7 days will kill the parasites. Since you are curing the fish, any change in texture from the freezing should be unnoticeable. Another alternative is to use pen- raised (aquacultured) salmon for this preparation. These salmon have few or no parasites, depending on where/how they have been raised.

Source: Ann Adams, Research Parasetologist, Seafood Products Research Center, FoodSafe listserv.

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Updated Monday, August 29, 2011