Many people enjoy treating themselves to some smoked salmon or other luxury cured fish over the festive period – as a light starter before the bigger Christmas roast, for example.
However, not everyone should consume this sort of food, as smoked fish can harbour dangerous bacteria.
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) are urging pregnant women and people with underlying conditions that can affect their immune system – for example cancer, diabetes, liver and kidney disease – to avoid eating ready-to-eat cold-smoked or cured fish because of the risk of listeria. The health authorities issued a UK wide caution on Tuesday (December 2).
Listeria is a food-based bug that causes an illness called listeriosis, which can be particularly dangerous for pregnant women and those with lowered immune systems.
It isn’t only found in smoked fish: other ready-to-eat foods can harbour the bacterium include deli meats such as cold pre-cooked meat, soft cheeses such as brie, as well as pâté and cooked shellfish – all popular Christmas foods.
Who is at higher risk of listeriosis?
According to the FSA, those who should avoid smoked and cured fish are:
- Pregnant women and their unborn babies – listeriosis infection can cause stillbirth or miscarriage, or sepsis or meningitis in new-born babies
- People with weakened immune systems, including (people with certain underlying conditions such as cancer, diabetes, liver and kidney disease), or anyone taking medications which can weaken the immune system
- Older people have an increased risk compared with the general population.
Linden Jack, Head of Food, Feed and Incidents Policy Unit at the FSA, issued a further statement, explaining: “We understand that smoked fish is a popular choice during the festive season, and for many, with the proper precautions, it can be enjoyed safely.
“However, we strongly encourage those at higher risk to either avoid cold-smoked fish or first cook it until steaming hot all the way through. This will ensure that any listeria present in the product is killed before it is eaten.
“While the risk of listeria is generally low for most people, caregivers should avoid serving cold-smoked fish to family and friends who may be more vulnerable to infection if it hasn’t been cooked first.”
Dr Gauri Godbole, Deputy Director Gastrointestinal Infections Food Safety and One Health at the UK Health Security Agency, added: “While smoked fish has a higher risk of carrying listeria, the overall risk to the population is very low.
“Most people who are affected by listeriosis will have no symptoms or experience mild diarrhoea which subsides in a few days. Those who are more vulnerable can be at risk of severe illness such as meningitis and life-threatening sepsis.
“Listeriosis in pregnancy can cause very serious illness in mothers and their babies.”
The FSA have additional information about how to reduce the risk of listeriosis on their website.
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