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The aim of the project is to review current practices in the management of Listeria monocytogenes by manufacturers in the smoked fish sector.<P>
The overall objectives of this project are to:
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review current practices in the management of L. monocytogenes by manufacturers in the smoked fish sector
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identify key risk areas in the processing chain (from farm to end-product) and gaps in the management of these
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to disseminate information for food business operators and local food authorities on the key risk areas for L. monocytogenes contamination
the monitoring and management of these
</UL> A literature review will identify key monitoring and intervention steps applicable in the UK for manufacturers of smoked fish with regard to listeria, and collate information on industry practices on issues such as cleaning and monitoring (for example, environmental swabbing and food sampling regimes).
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The project will also survey manufacturers’ attitudes to cleaning and monitoring, and the difficulties faced by food businesses in relation to controlling and testing of listeria in the manufacturing environment. It will review inspection activities and enforcement regimes utilised by local food authorities in relation to L. monocytogenes in smoked fish products, obtain information on packing methods and associated risk management practices used by the smoked fish sector and examine products’ shelf lives and what supporting evidence manufacturers base these on.
Background: <BR> The human pathogen Listeria monocytogenes causes the disease listeriosis.
Foods most likely to be contaminated with listeria are soft cheeses, cooked sliced meats, pâtés and smoked fish, or ready meals that have been pre-cooked and then chilled for some time before consumption.
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Listeria is a ubiquitous environmental pathogen, which is often present on the fish naturally. It can survive well in the moist environments found in fish processing and smoking establishments. Cold smoking includes no bactericidal step that will remove any contamination with listeria. This, coupled with an extended shelf life, makes cold-smoked fish a foodstuff at particular risk from Listeria contamination. Hot smoked fish products are at risk from subsequent cross-contamination that may occur after the cooking steps.
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A previous study carried out by the Agency (FSIS 05/08) highlighted that cold smoked fish products are frequently contaminated with low levels of Listeria monocytogenes. Recent survey work undertaken at retail in the UK by the Health Protection Agency has shown that smoked fish can be contaminated with L. monocytogenes, albeit rarely at levels above the statutory limit of 100 CFU/g for ready-to-eat foods.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.