Is marinating raw fish in sweet fortified wine safe?Why isn't it safe to eat raw chicken?Does marinating fish actually help the spices get in its flesh?Is it safe to eat fish that has been left out in the cold overnight?Is cooked fish as perishable as raw fish?Pickling Frozen FishIs liquid seeping from the fish normal when making gravlax?UV lamp to disinfect raw sushi fish slicesHow long will a Thai dressing keep in the fridge?Does adding turmeric to meat marinade negate the bacterial buildup at room temperature?Preserving taste when freezing fish
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Is marinating raw fish in sweet fortified wine safe?
Why isn't it safe to eat raw chicken?Does marinating fish actually help the spices get in its flesh?Is it safe to eat fish that has been left out in the cold overnight?Is cooked fish as perishable as raw fish?Pickling Frozen FishIs liquid seeping from the fish normal when making gravlax?UV lamp to disinfect raw sushi fish slicesHow long will a Thai dressing keep in the fridge?Does adding turmeric to meat marinade negate the bacterial buildup at room temperature?Preserving taste when freezing fish
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Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ?
The wine is 16.5% ABV and the whole thing is kept in a fridge.
food-safety fish marination
edited Mar 22 at 19:08
Tetsujin
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
add a comment |
Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ?
The wine is 16.5% ABV and the whole thing is kept in a fridge.
food-safety fish marination
edited Mar 22 at 19:08
Tetsujin
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19
add a comment |
Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ?
The wine is 16.5% ABV and the whole thing is kept in a fridge.
food-safety fish marination
edited Mar 22 at 19:08
Tetsujin
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ?
The wine is 16.5% ABV and the whole thing is kept in a fridge.
food-safety fish marination
food-safety fish marination
edited Mar 22 at 19:08
Tetsujin
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
edited Mar 22 at 19:08
Tetsujin
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
edited Mar 22 at 19:08
Tetsujin
2,91111018
edited Mar 22 at 19:08
Tetsujin
2,91111018
edited Mar 22 at 19:08
Tetsujin
2,91111018
2,91111018
asked Mar 22 at 18:53
user5324635user5324635
61
asked Mar 22 at 18:53
user5324635user5324635
61
asked Mar 22 at 18:53
user5324635user5324635
61
61
Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19
add a comment |
Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19
Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19
Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19
add a comment |
1 Answer
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Without knowing the wine and the sugar content as well as whether you are adding anything else to the marinade, we can't say much. I would hazard a guess that you should be fine (speaking as a microbiologist...), however it will depend on how fresh the fish is, how heavy a contamination you are likely to have in the first place, and the preparation conditions for the flesh.
Alcohol is moderately good at inhibiting some bacterial species, though not some yeasts (these are what produce the alcohol in the wine fermentation). However, studies have found that enteric bacteria, such as those that commonly cause food poisoning are not inhibited fully by the percentages found in wine, indeed - you would need more like 70% (commonly used in microbiology labs for sterilization of surfaces), or even higher % for bacteria found in the ice in drinks served in a bar to completely kill bacteria.
On the other hand, sugar is actually fairly good in its own right as an inhibitory substance, but you also need fairly high concentrations; in the area of 25% (in the upper range for sweet wines) before it inhibits most bacteria. Below this sort of range, many bacteria will metabolize the sugar and grow quite well.
The best factor you have here is the keeping it all in the fridge - cold is pretty good at inhibiting most bacterial species from growing.
answered Mar 22 at 21:57
bob1bob1
1,543211
add a comment |
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Without knowing the wine and the sugar content as well as whether you are adding anything else to the marinade, we can't say much. I would hazard a guess that you should be fine (speaking as a microbiologist...), however it will depend on how fresh the fish is, how heavy a contamination you are likely to have in the first place, and the preparation conditions for the flesh.
Alcohol is moderately good at inhibiting some bacterial species, though not some yeasts (these are what produce the alcohol in the wine fermentation). However, studies have found that enteric bacteria, such as those that commonly cause food poisoning are not inhibited fully by the percentages found in wine, indeed - you would need more like 70% (commonly used in microbiology labs for sterilization of surfaces), or even higher % for bacteria found in the ice in drinks served in a bar to completely kill bacteria.
On the other hand, sugar is actually fairly good in its own right as an inhibitory substance, but you also need fairly high concentrations; in the area of 25% (in the upper range for sweet wines) before it inhibits most bacteria. Below this sort of range, many bacteria will metabolize the sugar and grow quite well.
The best factor you have here is the keeping it all in the fridge - cold is pretty good at inhibiting most bacterial species from growing.
answered Mar 22 at 21:57
bob1bob1
1,543211
add a comment |
Without knowing the wine and the sugar content as well as whether you are adding anything else to the marinade, we can't say much. I would hazard a guess that you should be fine (speaking as a microbiologist...), however it will depend on how fresh the fish is, how heavy a contamination you are likely to have in the first place, and the preparation conditions for the flesh.
Alcohol is moderately good at inhibiting some bacterial species, though not some yeasts (these are what produce the alcohol in the wine fermentation). However, studies have found that enteric bacteria, such as those that commonly cause food poisoning are not inhibited fully by the percentages found in wine, indeed - you would need more like 70% (commonly used in microbiology labs for sterilization of surfaces), or even higher % for bacteria found in the ice in drinks served in a bar to completely kill bacteria.
On the other hand, sugar is actually fairly good in its own right as an inhibitory substance, but you also need fairly high concentrations; in the area of 25% (in the upper range for sweet wines) before it inhibits most bacteria. Below this sort of range, many bacteria will metabolize the sugar and grow quite well.
The best factor you have here is the keeping it all in the fridge - cold is pretty good at inhibiting most bacterial species from growing.
answered Mar 22 at 21:57
bob1bob1
1,543211
add a comment |
Without knowing the wine and the sugar content as well as whether you are adding anything else to the marinade, we can't say much. I would hazard a guess that you should be fine (speaking as a microbiologist...), however it will depend on how fresh the fish is, how heavy a contamination you are likely to have in the first place, and the preparation conditions for the flesh.
Alcohol is moderately good at inhibiting some bacterial species, though not some yeasts (these are what produce the alcohol in the wine fermentation). However, studies have found that enteric bacteria, such as those that commonly cause food poisoning are not inhibited fully by the percentages found in wine, indeed - you would need more like 70% (commonly used in microbiology labs for sterilization of surfaces), or even higher % for bacteria found in the ice in drinks served in a bar to completely kill bacteria.
On the other hand, sugar is actually fairly good in its own right as an inhibitory substance, but you also need fairly high concentrations; in the area of 25% (in the upper range for sweet wines) before it inhibits most bacteria. Below this sort of range, many bacteria will metabolize the sugar and grow quite well.
The best factor you have here is the keeping it all in the fridge - cold is pretty good at inhibiting most bacterial species from growing.
answered Mar 22 at 21:57
bob1bob1
1,543211
Without knowing the wine and the sugar content as well as whether you are adding anything else to the marinade, we can't say much. I would hazard a guess that you should be fine (speaking as a microbiologist...), however it will depend on how fresh the fish is, how heavy a contamination you are likely to have in the first place, and the preparation conditions for the flesh.
Alcohol is moderately good at inhibiting some bacterial species, though not some yeasts (these are what produce the alcohol in the wine fermentation). However, studies have found that enteric bacteria, such as those that commonly cause food poisoning are not inhibited fully by the percentages found in wine, indeed - you would need more like 70% (commonly used in microbiology labs for sterilization of surfaces), or even higher % for bacteria found in the ice in drinks served in a bar to completely kill bacteria.
On the other hand, sugar is actually fairly good in its own right as an inhibitory substance, but you also need fairly high concentrations; in the area of 25% (in the upper range for sweet wines) before it inhibits most bacteria. Below this sort of range, many bacteria will metabolize the sugar and grow quite well.
The best factor you have here is the keeping it all in the fridge - cold is pretty good at inhibiting most bacterial species from growing.
answered Mar 22 at 21:57
bob1bob1
1,543211
answered Mar 22 at 21:57
bob1bob1
1,543211
answered Mar 22 at 21:57
bob1bob1
1,543211
answered Mar 22 at 21:57
bob1bob1
1,543211
1,543211
add a comment |
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Besides bacterial growth, keep in mind this en.m.wikipedia.org/wiki/Anisakis In the Mediterranean area we always consumed lemon juice marinated anchovies, but now is kind of taboo without deep freezing first. Not sure is due to awareness or an effective spread of anisakis.
– Alchimista
Mar 24 at 14:19