V. parahaemolyticus: Vibrios are relatively heat-sensitive, and will be destroyed by the hot-smoking process. There are no data demonstrating its presence in hot-smoked seafood products in Australia and no epidemiological data indicating food-borne illness from this source.
C. botulinum: Spores will survive the hot-smoking process, but growth is unlikely except in the case of vacuum- or modified-atmosphere-packed products, as C. botulinum is an obligate anaerobe. Even in the case of vacuum-packed and modified atmosphere-packed products, salt concentrations (typically in the order of 3.5% or higher) and processing to an internal temperature of greater than 63ºC for at least 30 minutes are likely to inhibit growth and toxin production by non-proteolytic (Group II and III) types [9,55,64]. Proper storage at temperatures under 5ºC inhibits outgrowth and toxin formation by C. botulinum in these products [64]. There have been no recorded cases of botulism in Australia in the period 1991–2003 [56].
