I always kept smoked salmon in my fridge thinking the cold protected it: a food inspector showed me what was multiplying at 4°C
A food inspector’s shocking revelation: the refrigerator temperature you’ve trusted for years doesn’t protect smoked salmon from Listeria monocytogenes, a bacterium that actually thrives in the cold. This psychrotrophic pathogen multiplies quietly in vacuum-sealed packages, undetectable by sight, smell, or taste, with a 20% mortality rate.