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Data from the 1995 National Nutrition Survey (Appendix 3) do not distinguish between hot- and cold-smoked finfish, although consumption of hot-smoked seafood is believed to be small relative to cold-smoked seafood (Walsh, personal communication). It has been estimated that some (25%) of Australians eat smoked seafoods a few times a year [9], although the distinction is not made between hot- and cold-smoked products.
Also, smoked cod is a cold-smoked product that remains raw and must be cooked before consumption, and is not included in the definition of cold-smoked fish for the purposes of this section. Approximately 3000 tonnes of cold-smoked salmon and trout are available for consumption in Australia annually (equivalent to 30 million 100 gram serves), compared to approximately 10 000 tonnes of smoked cod needing further cooking (Walsh, personal communication).
It has been assumed, for this report, that ready-to-eat cold-smoked fish products are occasionally eaten by a significant proportion of the population. On this basis, evidence of the potential for a hazard to be present at an infectious or toxigenic level is taken as the main determinant of the likelihood of adverse health effects for the general population. The likelihood of adverse health effects due to each hazard identified in Appendix 1 is discussed briefly below and listed in Table 10.
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