During the past 10 years there has been an increase in the number of foodborne cases of L. monocytogenes infection. Listeria is often present naturally on fish and can survive well in the moist environments found in fish processing and smoking establishments. Additionally, the process of cold smoking does not include any killing step, for example cooking, making cold smoked fish a particular risk from contamination.
More work is required to understand the sampling and testing regimes used by manufacturers, particularly small and medium enterprises, of ready-to-eat foods and their approaches to controlling listeria in the food chain. Key risk areas in the processing chain and gaps in the management of these risks also need to be identified.
Review Of Listeria Management Practices
UK - The Food Standards Agency in Scotland has issued a research call to review practices designed to control Listeria monocytogenes during smoked fish production.
