| L. monocytogenes: Contamination of cold-smoked fish products by L. monocytogenes at levels representing a health risk to the general population is considered unlikely, after consideration of the data demonstrating its presence in cold-smoked seafood products, as indicated in Appendix 1, and by reference to the imported food testing and food recall data.
Listeriosis is primarily a sporadic disease in Australia, with 35–70 cases annually (in the period 1990–2002) from all food sources, primarily amongst susceptible population sub-groups (pregnant women and their foetuses, neonates, immunocompromised individuals and the elderly) [56]. It is often not possible to identify the food source responsible for cases of listeriosis, due primarily to its long incubation time. Worldwide, cold-smoked fish products figure prominently in seafood-related outbreaks of listeriosis (Appendix 4), but there is no known epidemiological association in Australia. There is no listericidal step in the processing of cold-smoked fish, and its control is conditional upon adherence to Good Manufacturing Practices and the inhibitory effects of salt, reduced water activity, low storage temperature, etc.
The likelihood rating is considered to be ‘likely’ where there is insufficient management of the risk through the food supply chain, and for susceptible sub-populations (due to the lower infectious dose). The likelihood rating rises to ‘very likely’ when both conditions apply simultaneously.
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