Vulnerable consumers are being advised of an ongoing risk of Listeria associated with ready to eat smoked fish.
Food Standards Scotland (FSS), the UKHSA and the Food Standards Agency are reiterating the advice that those who are over 65, pregnant or have weakened immune systems should ensure that ready to eat smoked fish is thoroughly cooked before they eat it.
’Ready to eat smoked fish’ refers to chilled smoked fish products which would not normally be cooked at home before being eaten.
“While the risks to the general public of becoming seriously ill due to Listeria are very low, we need people who are vulnerable to be aware of the ongoing risks of consuming ready to eat smoked fish,” said Ron McNaughton, Head of Food Crime and Incidents at FSS.
“If anyone from these groups is eating ready to eat smoked fish, we are reminding them of the advice to ensure that it is thoroughly cooked before they eat it including when served as part of a dish.
“People can also further reduce the risk by keeping chilled ready to eat smoked fish cold (5⁰C or below), always using products by their use-by date, following the storage instructions on the label, and cooking it until it is piping hot right through.”
Fourteen cases of listeriosis across England and Scotland have been identified since 2020, with eight of these since January 2022. The majority of these individuals reported eating ready to eat smoked fish.
Listeriosis is a form of food poisoning caused by the bacterium Listeria monocytogenes. Most people who are affected get mild symptoms, however, certain individuals are particularly at risk of severe illness including those over the age of 65, those with certain underlying conditions such as cancer, liver and kidney failure or who are taking medications which can weaken the immune system. Listeriosis in pregnancy can cause miscarriages and severe sepsis or meningitis in new-born babies.
