The dilemma of anchovies and anchovies
Deciding which of the two seafood products, anchovies in vinegar or canned anchovies, is tastier could be confused with emotional issues such as choosing between mom and dad, or deciding between croquettes and tortilla. Therefore, we will leave that discussion aside to focus on the importance of food safety and the risks of food poisoning that can occur when consuming them.
Beyond the myths about anisakis
Without a doubt, anisakis is a parasite that can wreak havoc on our body and we end up choosing fish and shellfish. However, the good news is that eradicating it is much easier than it seems. A few hours in the freezer are enough before proceeding with its preparation to guarantee its safety. Although there are other dangers that are more hidden and, therefore, more complex to eliminate. When talking about anchovies and anchovies, it is important to consider the risks associated with biogenic amines.
Biogenic amines: the invisible enemy
Biogenic amines are compounds that can appear during fermentation or microbial contamination of foods. In high concentrations, these substances can have adverse effects on our health. During the production of sausages, preserves, certain cheeses, wine and beer, these amines can form. Maintaining proper refrigeration and hygiene is essential to prevent food from becoming dangerous, although it is not always achieved.
What are the risks when consuming
The impact that biogenic amines can have on our health varies from person to person. Therefore, certain foods have specific regulations, while others do not. Furthermore, these compounds are found in many common foods, so their effect should be assessed based on what we have consumed throughout the day, and not just focus on a specific product.
Studies and results on biogenic amines
A recent article published by the Institute of Catalan Studies of Biological Sciences not only analyzes the nature of biogenic amines, but also the way in which they are generated in different foods. While in fermented products such as cheeses and wines they originate during their processing, for fish, this study clarifies that the presence of these compounds is frequently the result of deterioration or improper handling.
Comparison between preparation and conservation
Pickled anchovies have low levels of biogenic amines, while salted anchovies show higher levels. Anchovies in oil, on the other hand, tend to have the highest concentrations. This is because its preparation process is more extensive and requires cuts in the fillets, unlike those preserved in salt, which increases the risk of bacterial contamination.
The benefit of vinegar
Vinegar becomes our ally in this situation, since its acidity level is capable of eliminating a multitude of harmful bacteria. Therefore, ensuring that the anchovies spend adequate time in vinegar is essential. However, it is important to pay special attention to how we handle and store them after they have been in that preparation, to maintain their safety for consumption.
