The joint risk assessment was commissioned in response to an ongoing outbreak of Listeria monocytogenes linked to ready-to-eat cold smoked fish such as salmon, trout and gravlax.
The assessment found that while the risk of contracting listeriosis in higher-risk individuals from cold-smoked fish is low, the severity of the illness is high. This means there is the potential for severe illness, hospitalisation, and death among higher risk groups.
Jacqui McElhiney, head of science at FSS, said: “If you are in the group of people more at risk of listeria infection, and you decide to consume these products, we strongly recommend that you first cook them until steaming hot all the way through. This will ensure that any listeria present in the product is killed before it is eaten.”
There have been 19 linked cases of listeriosis dating back to 2020, with four people dying as a result.
Dr Gauri Godbole, consultant microbiologist at UKHSA, added: “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.”