Enteric pathogens: These bacterial and viral contaminants will be destroyed in the hot-smoking process. There are no data demonstrating the presence of enteric bacterial or viral pathogens in hot-smoked seafood products in Australia and no epidemiological data indicating food-borne illness from this source.
Helminthic parasites: Hot smoking will inactivate anisakids larvae. There are no data demonstrating the presence of helminthic parasites in hot-smoked fish products in Australia and no epidemiological data indicating food-borne illness from this source.
L. monocytogenes: Temperature encountered during hot-smoking will kill L. monocytogenes. There is some low potential for recontamination of hot-smoked fish products with L. monocytogenes, but the absence of relevant data showing presence of the hazard indicates this may not be a problem in Australia.
Histamine: Time–temperature abuse of fish intended for smoking will potentially allow formation of histamine. Histamine and other biogenic amines are not destroyed in the hot-smoking process. Available data indicate that levels of histamine in smoked fish at retail in Australia are low (Appendix 4). Epidemiological data (Appendix 2) do not identify any smoked seafood as vehicles for outbreaks of scombroid fish poisoning.
