Pregnant women and those with a weakened immune system have been advised to avoid consuming cold-smoked or cured fish over the festive season, a period where people often eat foods that are not usually part of their diets.
Older people are also at greater risk of suffering a serious illness from listeriosis, and have been warned to make themselves aware of the risks associated with eating products such as smoked salmon, smoked trout and gravlax.
Several cases of listeriosis have been reported as part of an ongoing listeria outbreak that the FSA, FSS, the UK Health Security Agency (UKHSA) and Public Health Scotland (PHS) have been investigating in recent years.
According to the FSA and FSS, there have been 24 linked cases of listeriosis in this outbreak across the UK dating back to 2020.
Listeriosis is a rare but potentially severe foodborne illness that can have serious health consequences for people within higher-risk categories.
‘Cook before eating’
“We understand that smoked fish is a popular choice during the festive season, and for many, with the proper precautions, it can be enjoyed safely,” said Linden Jack, head of the Food, Feed and Incidents Policy Unit at the FSA.
“However, we strongly encourage those at higher risk to either avoid cold-smoked fish or first cook it until steaming hot all the way through. This will ensure that any listeria present in the product is killed before it is eaten.”
Jack also advised that caregivers should steer clear of serving uncooked cold-smoked fish to potentially vulnerable people in their care.
Meanwhile, Dr Gauri Godbole, a deputy director at the UKHSA, cautioned that while the overall risk to the population is low, certain groups are at far higher risk of serious infection.
“Most people who are affected by listeriosis will have no symptoms or experience mild diarrhoea which subsides in a few days,” added Dr Godbole.
“Those who are more vulnerable can be at risk of severe illness such as meningitis and life-threatening sepsis. Listeriosis in pregnancy can cause very serious illness in mothers and their babies.”
The level of risk also depends on whether a person suffers from an underlying health condition.
Cold-smoked fish is normally labelled as ‘smoked’ fish on the packaging, and is often sold in thin slices or can be used as an ingredient in sushi.
However, once thoroughly cooked, the smoked fish will be safe to eat and can be served immediately, or served cold after being chilled in the fridge.
