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Rakfisk

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EN_WIKIPEDIA – Rakfisk. Norwegian fermented fish dish made from trout or char Rakfisk served with lefse, onion and sour cream. Origin[edit] The first record of the term rakfisk dates back to 1348, but the history[1] of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. General[edit] Etymology[edit] Fisk is the Norwegian word for "fish. " Preparation method[edit] Rakfisk is made from fresh trout or char, weighing over 750g. The fish is then placed under pressure with a lid that fits down into the bucket and a weight on top. Recipes for rakfisk state that the fish must never come in contact with soil, to prevent wrong bacteria growing in the fish, especially Clostridium botulinum, which causes botulism.

Eating[edit] The finished product does not need cooking and is eaten as it is. It is not recommended that rakfisk be eaten by pregnant women or people with an impaired immune system. See also[edit] WIKIPEDIA – Rakfisk. Un article de Wikipédia, l'encyclopédie libre. Rakfisk avec oignon rouge cru, crème aigre, pommes de terre, et lefse. Rakfisk (prononcé /rakfisk/) est un plat traditionnel de l'est de la Norvège composé de truite (ou parfois omble), salé et fermenté de deux à trois mois et mangé cru.

Nom[modifier | modifier le code] Rak dérive du mot vieux norrois rakr, signifiant « mouillé[1] ». Le mot est écrit rakfisk en nynorsk et rakefisk en bokmål[2]. Description[modifier | modifier le code] Le rakfisk est fait de truite ou omble frais évidé, d'abord mariné dans du vinaigre une demi-heure, puis égoutté. D'habitude, on met plusieurs poissons ainsi préparés dans un seau ou autre récipient hermétique, pour ensuite fermer le récipient et faire pression dessus avec un objet lourd. Après deux jours, il faut ouvrir le récipient pour voir si assez de saumure s'est produite pour couvrir entièrement le poisson ; si ce n'est pas le cas, il faut ajouter de la saumure (40 g de sel par litre d'eau).

EUROSURVEILLANCE - JANV 1999 - Le botulisme en Norvège. Journal of Ethnic Foods Volume 2, Issue 1, March 2015, Fermented and ripened fish products in the northern European countries. H. Hagen, G. VestadTre sterke fra innlandet—om rakefisk, akevitt og pultost Gutu Forlag, Brummunddal (Norway) (2012) M. KurlanskySalt Vintage Books, London (UK) (2003) Y. J Sci Food Agric, 82 (2002), pp. 107-112 C.G. B.J.B. L. Bókaútgáfa Menningarsjóðs, Reykjavik (Iceland) (1983), pp. 316-395 H. Icelandic Fisheries Laboratories, Reykjavik (Iceland) (1984) E. J Appl Microbiol, 113 (2012), pp. 329-338 Ö. Icelandic Fisheries Laboratories, Reykjavik (Iceland) (1993) B.W. G. U. Toxicon, 29 (1991), pp. 1205-1212 W. G. P. Toxicon, 33 (1995), pp. 1359-1364 Anon. A. Teknologisk Forlag, Oslo (Norway) (1999), p. 16 S. Kongelige Norske Videnskaps Forhandlinger, 8 (1935), pp. 83-86 B.

Norsk Veterinærtidskrift, 98 (1986), pp. 121-125 L. Toxikologen, 18 (2008), pp. 10-13 G.A. ITU, Istanbul (Turkey) (2012), p. 680 H.P. Tidsskrift for den Norske Legeforening, 122 (1831), pp. 2860-2862 G.A. Impressions, Belgium (2013), p. 211 F. G. H. J Biol Board Canada, 1 (1935), pp. 145-157 A.E. Am J Appl Sci, 7 (2010), pp. 859-877 T. NOFIMA_NO - 2010 - Ensuring safe and tasty rakfisk. Rakfisk - freshwater fish preserved in a traditional way by fermentation - is becoming more and more popular in Norway and the producers want to find out more, both about food safety and how the special taste and consistency develops. Rakfisk is a traditional Norwegian food, but what happens to the fish during the process is not well understood. “Few scientific studies have been made of rakfisk.

That’s what we intend to put right with this project. We are aiming to investigate both how and why bacteria develop during fermentation and maturing,” says project manager and senior adviser Hans Blom of Nofima Mat AS. Getting help from genetic technology In the 1970s, the Norwegian Institute for Food Research described the safe levels for salt content and temperature for Clostridium botulinum. “In the research project now being started we will use genetic technology methods to analyse complex microbial communities, an established technique developed at Nofima Mat. Identifying market opportunities. FHI_NO - 2019 - Rakfisk mistenkt som kilde til utbrudd av listeriose. Torsdag 10. januar 2019 bekreftet Veterinærinstituttet at de har funnet listeria i prøver av rakfisk produsert av Slidre Ørretsenter.

Produsenten melder at alle deres varianter av rakfisk er trukket tilbake fra markedet. Produktene skal ikke lenger finnes i butikkene. Les pressemelding fra Mattilsynet ‒ Ut i fra tilgjengelig informasjon har vi en sterk mistanke om at konsum av rakfisk er årsaken til utbruddet. Folk som har rakfisk fra Slidre Ørretsenter hjemme bør ikke spise fisken, men kaste den. Dette gjelder alle, og ikke bare de som er i risikogruppene for listeriose, sier avdelingsdirektør Line Vold ved Folkehelseinstituttet. Om utbruddet Fra midten av november til andre uke i januar har Folkehelseinstituttet fått meldt 13 personer med listeriose. Folkehelseinstituttet samarbeider med Mattilsynet, kommunehelsetjenesten og Veterinærinstituttet i jakten på smittekilden. Laboratorieundersøkelser pågår, og det er så langt påvist bakterier med lik DNA-profil hos åtte av de 13 pasientene. FHI_NO - 2019 - Rakfisk trukket tilbake på grunn av mistanke om botulisme. For mer informasjon, se Mattilsynets artikkel All rakfisk produsert ved Torpet Fiskeoppdrettsanlegg AS i 2018, trekkes fra markedet Personer som har rakfisk av denne typen i kjøleskapet, bør kaste produktet, og ikke spise det.

Personer som har spist produktet og har symptomer forenelig med botulisme, bør kontakte lege. Symptomer på matbåren botulisme er: MunntørrhetØyelokkslammelseDobbeltsynTalebesværLammelserForstoppelse Symptomene kan starte med oppkast og diaré. Botulisme er en sjelden, men alvorlig sykdom som forårsakes av giftstoffer produsert av bakterien Clostridium botulinum. Se også kapitlet om botulisme i Folkehelseinstituttets smittevernveileder. NORWAYTODAY 10/01/19 Infected by Listeriosis. Is rakfisk the culprit? Since November, 13 patients have been diagnosed with listeriosis in Norway. Most of them have eaten rakfisk (fermented trout), but it is too early to conclude that the traditional delicacy is the culprit. Advertisement “The work takes time and is complicated, and it is not always possible to find the source of infection, but at least eight of the patients have stated that they have eaten rakfisk before they became ill,” Siv Jorunn Nordlund informs.

Nordlund is Section Manager in the Norwegian Food Safety Authority, section food, in the Mjøsa area. Bacteria with a similar DNA profile have been found in five of the patients at the moment. Most of the sick persons live in Hedmark, Oppland and Buskerud, and are older than 70 years old with an impaired general condition, according to the Norwegian Institute of Public Health (Folkehelseinstituttet). Risk groups are warned GPs must be on their toes © NTB Scanpix / #Norway Today. FOOD SAFETY NEWS 11/01/19 Norway reports more Listeria infections in outbreak linked to fish dish. The number of people affected by Listeria in Norway in the past few months has grown to 13.

Two-thirds ate a traditional dish made with fermented, uncooked fish before becoming sick. The Norwegian Institute of Public Health (Folkehelseinstituttet) said most cases are more than 70 years old and have compromised immune systems. The agency is investigating the increase as an outbreak but not all cases are part of it. Eight cases ate rakfisk before they fell ill. This is a traditional seasonal Norwegian fish dish made from trout or char, salted and then fermented for up to a year before being eaten without cooking.

Slidre Ørretsenter has withdrawn all varieties of rakfisk from the market. The company asked people who bought the products to throw them away or take them back to the store where they were purchased. The agency received the reports of people with listeriosis from mid-November 2018 through the second week of January this year. Nrk_no 13/01/19 Listeriabakterie i rakfisk – flere har blitt syke. Mattilsynet bekrefter at det er påvist listeriabakterier i en filèt som er produsert hos Slidre Ørretsenter i Hamar. – En pasient hadde igjen litt av fisken i kjøleskapet som kunne sendes inn til analyse, sier Siv Jorunn Nordlund, seksjonssjef i Mattilsynet, avd. Mjøsområdet. 13 personer har fått sykdommen listeriose, som kommer av listeriabakterien.

Til nå har åtte av disse fått påvist at smitten kommer fra rakfisken til Slidre Ørretsenter. De fleste som har blitt syke bor i Hedmark, Oppland og Buskerud. Trekker tilbake all fisk – Vi har ikke funnet smittekilden ennå. Alle typer rakfisk fra Slidre ble trukket fra butikkene torsdag. . – Det ser ut som det er snakk om et vakuumpakket filetprodukt. Slidre Ørettsenter har leid inn konsulenter som hjelper dem med å spore smittekilden og finne årsaken til at dette har skjedd.

Beklager til de som har blitt syke – Dette er veldig uheldig og beklagelig. . – Det er disse gruppene som blir dårlige av listeria. Tillitsknekk. FOOD SAFETY NEWS 15/01/19 Norwegian fish dish linked to botulism case. A traditional Norwegian fish dish has been recalled due to a link with a case of botulism. Torpet Fiskeoppdrettsanlegg AS recalled rakfisk due to suspicions that consumption can cause botulism.

Rakfisk is a traditional Norwegian fish dish made from trout or char, salted and then fermented for up to a year before being eaten without cooking. The withdrawal applies to all varieties of the product that the company produced in 2018. The news comes days after another company, Slidre Ørretsenter, recalled rakfisk that is the suspected source of a Listeria outbreak in the country that has sickened eight people. Listeria was detected in rakfisk produced by the firm and eight patients reported they ate this product before becoming ill. Torpet Fiskeoppdrettsanlegg AS asked people who had bought the fish to throw it away or take it back to the place of purchase.

The one reported case is in a person who lives in Trøndelag, in central Norway.