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Ross and Sanderson [8] concluded that people consuming above-average levels of fish, particularly of shark and billfish might be exposed to hazardous levels of mercury. Sumner [9] ranked the risk due to mercury in fish as low (risk ranking of 24). Neither explicitly assessed the risk for the foetus, although both indicated that education of pregnant women and consumers of large amounts of larger, predatory fish species was a necessary risk management strategy.
Hot-smoked fish products were ranked in the medium relative risk category due to an ‘unlikely’ rating for severe adverse health effects from spore survival, outgrowth and toxin formation by C. botulinum. The medium relative risk ranking primarily reflects the severe nature of the adverse health effects potentially caused by this hazard.
Findings of other risk assessments
Ross and Sanderson [8] considered that the risk to New South Wales consumers from C. botulinum in vacuum-packed ready-to-eat fish products was ‘relatively low’, and would only result from gross temperature abuse. Sumner [9] ranked the risk as ‘negligible’ on the basis of the low levels of spores likely to be in products available in the Australian marketplace and the typical salt levels in these products.
FSANZ has not previously published a risk assessment of C. botulinum in hot-smoked fish products.
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