V. parahaemolyticus: Although it is possible that V. parahaemolyticus could survive the conditions of salt, water activity and temperature typically encountered in cold-smoked fish, there are only limited data demonstrating its presence in cold-smoked seafood products in Australia and no epidemiological data indicating food-borne illness from this source.
Enteric pathogens: There are no data demonstrating the presence of enteric bacterial or viral pathogens in cold-smoked seafood products in Australia and no epidemiological data indicating food-borne illness from this source.
