Pregnant women, along with individuals diagnosed with diabetes, cancer, and liver disease, have been reminded to avoid consuming ready-to-eat cold-smoked or cured salmon due to the potential risk of listeria. The Food Standards Agency (FSA) has issued this warning to highlight the potential dangers that smoked salmon and trout can pose to at-risk individuals, as these foods are not fully cooked during production. In order to eliminate any potential listeria bacteria, the FSA recommends cooking these products until they are piping hot. The FSA also urges elderly individuals to be aware of the risks involved. Additionally, the FSA advises pregnant women, cancer patients, diabetes patients, and those with liver disease to avoid consuming products such as smoked salmon, smoked trout, and sushi unless they are cooked through. Listeriosis, the infection caused by listeria, can lead to severe illness, hospitalization, and potentially death for those in high-risk groups. Pregnant women are particularly at risk, as they may experience miscarriages and severe sepsis, while their newborns can develop meningitis. However, most people generally only suffer short-lasting symptoms such as fever, aches and pains, chills, vomiting, and diarrhea. Pregnant women are already advised by the NHS to avoid consuming cold-smoked salmon, cured fish products, uncooked soft cheeses, unpasteurized dairy products, and undercooked foods. The FSA’s warning follows a joint risk assessment conducted by the FSA and the equivalent organization in Scotland. Listeriosis can cause mild symptoms such as vomiting and diarrhea, but individuals with weakened immune systems, babies, the elderly, and pregnant women may experience more severe complications. Listeria can be found in various foods, but it is often present in unpasteurized milk, soft cheeses, and ready-to-eat foods like prepackaged sandwiches. Listeria is widespread in the environment and can be found in raw food, soil, as well as the droppings of animals and birds. In England, around 120 cases of listeriosis are confirmed each year, while the figure reaches 1,600 annually in the US. To avoid listeriosis, it is recommended to frequently wash hands with soap and water, wash fruits and vegetables before consuming them, store ready-to-eat foods according to the manufacturer’s instructions, and ensure all hot food is cooked thoroughly. The FSA’s warning is a response to an ongoing outbreak since 2020 that is associated with ready-to-eat fish products. There have been 19 confirmed cases of listeriosis linked to these fish products, resulting in four deaths in the UK. The overall risk of contracting listeriosis from these products is considered low, but if at-risk individuals do become infected, they can become seriously ill. Therefore, pregnant women, individuals with weakened immune systems, and those taking immune-weakening medications, including cancer patients, diabetes patients, and individuals with liver and kidney disease, are advised to avoid these foods. The FSA had previously stated that it was acceptable for at-risk individuals to consume these products if they were cooked. However, the new advice is to avoid the products altogether or to ensure thorough cooking before consumption. The risk of severe illness from listeriosis increases with age, so the FSA also advises elderly individuals to exercise caution. Professor Robin May, the FSA’s chief scientific adviser, emphasized that there is still an ongoing risk associated with eating cold-smoked fish for specific vulnerable groups. The FSA advises these consumers to avoid ready-to-eat cold-smoked and cured fish products, but if they choose to consume them, they should be cooked until steaming hot all the way through to ensure any listeria present is killed before consumption. It is important to note that “cold-smoked” fish is typically labeled as “smoked” fish on packaging. Ready-to-eat cold-smoked fish is usually thinly sliced and can be eaten cold or found in sushi. However, after thorough cooking, smoked fish is safe to eat and can be served immediately or chilled in the fridge. If adding cold-smoked fish to dishes like cooked pasta or scrambled eggs, it is crucial to cook it first, as simply warming it will not reach the necessary temperature to kill any listeria. Dr. Gauri Godbole, a consultant microbiologist at UKHSA, reassures that while smoked fish carries a higher risk of listeria, the overall risk to the general population is low. Nevertheless, individuals in high-risk groups, especially pregnant women and those with weakened immune systems, should exercise caution. The FSA acknowledges that cases of listeriosis from smoked fish are rare, and individuals who have recently consumed these foods only need to seek medical care if they are in a high-risk group and develop symptoms of listeriosis.
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