A microbiological survey of retail smoked fish with particular reference to the presence of Listeria monocytogenes
A microbiological survey of retail smoked fish with particular reference to the presence of Listeria monocytogenes
Area of work
The Food Standards Agency has launched a survey to gather information on the type and amount of bacteria present in smoked fish on retail sale in the UK.
Listeria monocytogenes is one of the five key organisms against which the Agency is monitoring progress in reducing foodborne disease. The number of cases of listeriosis in the UK has increased markedly over the last few years. Most of this increase is accounted for by non-pregnancy-associated cases involving other vulnerable groups such as the elderly and the immunocompromised. Since listeriosis has a high mortality rate, it is important that the potential food source is identified.
This is a random survey and sampling is based on market share. This should give representative picture of the contamination levels throughout the UK. As far as possible, the country of origin / source and production types of all samples will be recorded. The number of samples taken will allow a comparison to be made between the levels of listeria present in hot and cold smoked fish and between the different fish types sampled.
In total, 2,274 hot-smoked and 1,126 of cold-smoked fish samples will need to be taken and tested over a period of 3-4 months throughout England, Scotland, Wales and Northern Ireland.
objectives
The primary objective of the survey is to determine the prevalence of Listeria spp. and Listeria monocytogenes in ready-to-eat hot and cold-smoked fish sold at UK retail outlets. Tinned or jarred smoked fish are not to be included in this survey.
It should be noted that the survey will also be expected to include additional microbiological parameters such as enterobacteria, Esherichia coli, salmonella and Staphylococcus aureus. Physical characteristics such as water activity, pH and salt content will also be measured.
duration
This was a 4 month survey, which started in July 2006.
Expected reporting date
A final report was published in September 2008 and details can be found at the link below.
contractor
Food Safety Assurance