The relative risk rankings described in this report demonstrate the generally high level of safety of seafood products. Under current risk management practices – both voluntary and mandatory – public health risks are relatively low for the majority of seafood. A small number of commodities present a higher public health risk than other seafood, taking into account the impact of existing regulatory and non-regulatory risk management systems.
The Report concludes that the following seafood sectors are ranked in the higher relative risk category:
oysters and other bivalve molluscs (except when the consumed product is only the adductor muscle, e.g. roe-off scallops) harvested from growing environments likely to be exposed to faecal contamination and/or not under a shellfish safety management scheme; and
ready-to-eat cold-smoked finfish (and other ready-to-eat cold-smoked seafood products), when consumed by population sub-groups susceptible to invasive listeriosis.
