date:Nov 02, 2012
Reviewing the smoked fish production in Scotland
A previous study carried out by the FSA highlighted that cold-smoked fish products are frequently contaminated with low levels of Listeria monocytogenes. However, these are rarely at levels above the statutory limit of 100 CFU/g for ready to eat foods.
Listeria is a common environmental pathogen, which is often naturally present on fish. It can survive well in the typically moist environments that are found in fish processing and smoking establi