Hot-smoked fish products
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. It has been assumed, for this report, that hot-smoked fish products are occasionally eaten by a small proportion of the population. On this basis, when estimating the likelihood of adverse health effects, evidence of the potential for a hazard to be present at an infectious or toxigenic level must be balanced by the relatively limited consumption. The likelihood of adverse health effects due to each of the hazards identified in Appendix 1 is discussed briefly below and listed in Table 9.
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