Sumner [9] ranked the risk of illness due to C. botulinum in canned fish as very low (risk ranking 22), based on the demonstrated effectiveness of control mechanisms in place for canning low-acid foods.
Ross and Sanderson [8] focused their assessment on the risk from C. botulinum in vacuum-packed ready-to-eat (generally smoked) seafood products, rather than canned seafoods.
FSANZ [6] concluded that the risk of botulism from canned fish was very low due to rigorous control of canning facilities worldwide, while noting that ‘the severity of this disease means that the potential for it to occur must always be allowed for.’
