The risk to vulnerable consumers from Listeria monocytogenes in ready to eat smoked fish
Risk from Listeria monocytogenes in ready to eat smoked fish: References
References for the risk from Listeria monocytogenes in ready to eat smoked fish report.
- Aalto-Araneda, M. et al. (2019) ‘Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products’, Food Microbiology, 82, pp. 455–464. doi:10.1016/j.fm.2019.03.017.
- Abdelhamed, H. et al. (2019) ‘Validation of Predicted Virulence Factors in Listeria monocytogenes Identified Using Comparative Genomics’, Toxins, 11(9), p. 508. doi:10.3390/toxins11090508.
- Acciari, V.A. et al. (2017) ‘Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers’, Journal of Food Protection, 80(2), pp. 271–278. doi:10.4315/0362-028X.JFP-15-599.
- ACMSF (2020) Fixed-term group on multidimensional representation of risks (PDF).
- Adak, G.K., Long, S.M. and O’Brien, S.J. (2002) ‘Trends in indigenous foodborne disease and deaths, England and Wales: 1992 to 2000’, Gut, 51(6), pp. 832–841. doi:10.1136/gut.51.6.832.
- Aureli, P. et al. (2000) ‘An outbreak of febrile gastroenteritis associated with corn contaminated by Listeria monocytogenes’, The New England Journal of Medicine, 342(17), pp. 1236–1241. doi:10.1056/NEJM200004273421702.
- Bader, G., Al-Tarawneh, M. and Myers, J. (2016) ‘Review of Prosthetic Joint Infection from Listeria monocytogenes’, Surgical Infections, 17(6), pp. 739–744. doi:10.1089/sur.2016.067.
- Branciari, R. et al. (2016) ‘Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench’, Italian Journal of Food Safety, 5(3). doi:10.4081/ijfs.2016.5974.
- Brennan, M. et al. (2013) Activity Recognition and Temperature Monitoring (ART) Feasibility Study. FS244026 (PDF).
- Chasseignaux, E. et al. (2001) ‘Molecular epidemiology of Listeria monocytogenes isolates collected from the environment, raw meat and raw products in two poultry- and pork-processing plants’, Journal of Applied Microbiology, 91(5), pp. 888–899. doi:10.1046/j.1365-2672.2001.01445.x.
- Chau, M.L. et al. (2017) ‘Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon’, BMC Microbiology, 17(1), p. 46. doi:10.1186/s12866-017-0956-z.
- Chilled Seafood in Multiple Retail (2021) Seafish (PDF) (Accessed: 25 May 2022).
- ComBase (no date). (Accessed: 17 May 2022).
- Dalton, C.B. et al. (1997) ‘An Outbreak of Gastroenteritis and Fever Due to Listeria monocytogenes in Milk’, New England Journal of Medicine, 336(2), pp. 100–106. doi:10.1056/NEJM199701093360204.
- Dominguez, C., Gomez, I. and Zumalacarregui, J. (2001) ‘Prevalence and Contamination Levels of Listeria monocytogenes in Smoked Fish and Pâté Sold in Spain’, Journal of Food Protection, 64(12), pp. 2075–2077. doi:10.4315/0362-028X-64.12.2075.
- Drevets, D.A. and Bronze, M.S. (2008) ‘Listeria monocytogenes: epidemiology, human disease, and mechanisms of brain invasion’, FEMS immunology and medical microbiology, 53(2), pp. 151–165. doi:10.1111/j.1574-695X.2008.00404.x.
- EFSA (2013) ‘Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods in the EU, 2010-2011 Part A: Listeria monocytogenes prevalence estimates’, EFSA Journal, 11(6). (Accessed: 5 May 2022).
- EFSA (2014) ‘Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods in the EU, 2010–2011 Part B: analysis of factors related to prevalence and exploring compliance’, EFSA Journal, 12(8).
- EFSA (2018) ‘Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU’, EFSA Journal, 16(1).
- EFSA (2020) United Kingdom- Trends and Sources of Zoonoses and Zoonotic Agents in Foodstuffs, Animals and Feedingstuffs in 2020. (PDF)
- EFSA and ECDC (2018) ‘Multi-country outbreak of Listeria monocytogenes sequence type 8 infections linked to consumption of salmon products’, EFSA Supporting Publications, 15(10), p. 1496E. doi:10.2903/sp.efsa.2018.EN-1496.
- EFSA and ECDC (2019) ‘Multi-country outbreak of Listeria monocytogenes clonal complex 8 infections linked to consumption of cold-smoked fish products’, EFSA Supporting Publications, 16(6), p. 1665E. doi:10.2903/sp.efsa.2019.EN-1665.
- Eicher, C. et al. (2020) ‘Growth Potential of Listeria monocytogenes in Three Different Salmon Products’, p. 13.
- Eklund, M.W. et al. (1995) ‘Incidence and Sources of Listeria monocytogenes in Cold-Smoked Fishery Products and Processing Plants’, Journal of Food Protection, 58(5), pp. 502–508. doi:10.4315/0362-028X-58.5.502.
- Ericsson, H. (1997) ‘An Outbreak of Listeriosis Suspected To Have Been Caused by Rainbow Trout’, 35, p. 4.
- European Salmon Smokers Association (2018) ‘European Guide to Good Practice for Smoked and/or Salted and/or Marinated Fish’. (Accessed: 6 May 2022).
- Everything You Need to Know About … Smoked Mackerel - Fresh Fish Daily (no date). (Accessed: 25 May 2022).
- FAO (1997) Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. (Accessed: 6 May 2022).
- FAO (2006) The Use of Microbiological Risk Assessment Outputs to Develop Practical Risk Management Strategies: Metrics to improve food safety: Report. Rome, Italy: FAO. (Accessed: 6 May 2022).
- FAO and WHO (2006) ‘Development of Practical Risk Management Strategies based on Microbiological Risk Assessment Outputs’.(PDF)
- Farber, J.M. et al. (2021) ‘Alternative approaches to the risk management of Listeria monocytogenes in low risk foods’, Food Control, 123, p. 107601. doi:10.1016/j.foodcont.2020.107601.
- Farber, J.M. and Peterkin, P.I. (1991) ‘Listeria monocytogenes, a food-borne pathogen’, Microbiological Reviews, 55(3), pp. 476–511. doi:10.1128/mr.55.3.476-511.1991.
- FDA (2003) ‘Quantitative Assessment of Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods’, FDA [Preprint].(Accessed: 21 April 2022).
- Food Standards Australia New Zealand (2016) ‘Imported food risk statement: Processed ready-to-eat finfish and Listeria monocytogenes’. (PDF).
- FSA (2008) ‘A microbiological survey of retail smoked fish with particular reference to the presence of Listeria monocytogenes’.
- FSA (2018) ‘Reducing the risk of vulnerable groups contracting Listeriosis: Guidance for healthcare and social care organisations’. (PDF).
- FSA (2021) ‘Incident Management Plan for Non-Routine Incidents’. (PDF) (Accessed: 15 May 2022).
- FSA (2022) ‘The risk to vulnerable consumers from Listeria monocytogenes in blue cheese’.
- FSS (2018) Reducing the risk of vulnerable groups contracting listeriosis. (PDF) Accessed: 30 May 2022).
- FSS (no date) Safe Smoked Fish Tool. (Accessed: 17 May 2022).
- Fuentes, A. et al. (2010) ‘Physicochemical Characterization of Some Smoked and Marinated Fish Products’, Journal of Food Processing and Preservation, 34(1), pp. 83–103. doi:10.1111/j.1745-4549.2008.00350.x.
- Gahan, C.G.M. and Hill, C. (2005) ‘Gastrointestinal phase of Listeria monocytogenes infection’, Journal of Applied Microbiology, 98(6), pp. 1345–1353. doi:10.1111/j.1365-2672.2005.02559.x.
- Gillesberg Lassen, S. et al. (2016) ‘Two listeria outbreaks caused by smoked fish consumption—using whole-genome sequencing for outbreak investigations’, Clinical Microbiology and Infection, 22(7), pp. 620–624. doi:10.1016/j.cmi.2016.04.017.
- González-Rodríguez, M.-N. et al. (2002) ‘Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level’, International Journal of Food Microbiology, 77(1–2), pp. 161–168. doi:10.1016/s0168-1605(02)00048-x.
- Guillet, C. et al. (2010) ‘Human Listeriosis Caused by Listeria ivanovii’, Emerging Infectious Diseases, 16(1), pp. 136–138. doi:10.3201/eid1601.091155.
- Health Protection Agency (2009) Guidelines for Assessing the Microbiological Safetyof Ready-to-Eat Foods Placed on the Market, Guidelines for Assessing the Microbiological Safetyof Ready-to-Eat Foods Placed on the Market. (PDF)
- ‘Hot smoked, cold smoked - what’s the difference?’ (2019) Mere Trout, 24 November. (Accessed: 25 May 2022).
- Hot smoked mackerel (no date). (Accessed: 25 May 2022).
- Jami, M. et al. (2014) ‘Listeria monocytogenes in Aquatic Food Products—A Review’, Comprehensive Reviews in Food Science and Food Safety, 13(5), pp. 798–813. doi:10.1111/1541-4337.12092.
- Jemmi, T. and Keusch, A. (1992) ‘Behavior of Listeria monocytogenes during processing and storage of experimentally contaminated hot-smoked trout’, International Journal of Food Microbiology, 15(3), pp. 339–346. doi:10.1016/0168-1605(92)90067-D.
- Kang, J. et al. (2012) ‘Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon’, Journal of Food Protection, 75(9), pp. 1619–1626. doi:10.4315/0362-028X.JFP-11-561.
- Lachmann, R. et al. (2022) ‘Invasive listeriosis outbreaks and salmon products: a genomic, epidemiological study’, Emerging Microbes & Infections, 0(ja), pp. 1–30. doi:10.1080/22221751.2022.2063075.
- Lambertz, S.T. et al. (2012) ‘Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010’, International Journal of Food Microbiology, 160(1), pp. 24–31. doi:10.1016/j.ijfoodmicro.2012.09.010.
- Lappi, V.R. et al. (2004) ‘Prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4 degrees C’, Journal of Food Protection, 67(5), pp. 1022–1026. doi:10.4315/0362-028x-67.5.1022.
- Lindqvist, R. and Westöö, A. (2000) ‘Quantitative risk assessment for Listeria monocytogenes in smoked or gravad salmon and rainbow trout in Sweden’, International Journal of Food Microbiology, 58(3), pp. 181–196. doi:10.1016/S0168-1605(00)00272-5.
- Liu, D. et al. (2005) ‘Comparative assessment of acid, alkali and salt tolerance in Listeria monocytogenes virulent and avirulent strains’, FEMS Microbiology Letters, 243(2), pp. 373–378. doi:10.1016/j.femsle.2004.12.025.
- Lopez-Valladares, G., Danielsson-Tham, M.-L. and Tham, W. (2018) ‘Implicated Food Products for Listeriosis and Changes in Serovars of Listeria monocytogenes Affecting Humans in Recent Decades’, Foodborne Pathogens and Disease, 15(7), pp. 387–397. doi:10.1089/fpd.2017.2419.
- Lyhs, U. et al. (2001) ‘Microbiological quality and shelf-life of vacuum-packaged “gravad” rainbow trout stored at 3 and 8 degrees C’, International Journal of Food Microbiology, 70(3), pp. 221–230. doi:10.1016/s0168-1605(01)00548-7.
- Mead, P.S. et al. (1999) ‘Food-related illness and death in the United States’, Emerging Infectious Diseases, 5(5), pp. 607–625. doi:10.3201/eid0505.990502.
- Miettinen, M.K. et al. (1999) ‘Molecular Epidemiology of an Outbreak of Febrile Gastroenteritis Caused by Listeria monocytogenes in Cold-Smoked Rainbow Trout’, Journal of Clinical Microbiology, 37(7), pp. 2358–2360. doi:10.1128/JCM.37.7.2358-2360.1999.
- Miller, A.J. (1992) ‘Combined Water Activity and Solute Effects on Growth and Survival of Listeria monocytogenes Scott A’, Journal of Food Protection, 55(6), pp. 414–418. doi:10.4315/0362-028X-55.6.414.
- Mowi (2021) ‘Salmon Farming Industry Handbook’. (PDF).
- Nakari, U.-M. et al. (2014) ‘Investigation of increased listeriosis revealed two fishery production plants with persistent Listeria contamination in Finland in 2010’, Epidemiology & Infection, 142(11), pp. 2261–2269. doi:10.1017/S095026881300349X.
- National Diet and Nutrition Survey (no date) Food Standards Agency. (Accessed: 15 May 2022).
- National Fisheries Institute and National Food Processors Association (2002) ‘Smoked Seafood Working Group: Listeria monocytogenes Control Manual’. (PDF)
- Neunlist, M.R. et al. (2005) ‘Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A’, Journal of Food Protection, 68(1), pp. 85–91. doi:10.4315/0362-028x-68.1.85.
- NHS (2020) Foods to avoid in pregnancy, nhs.uk. (Accessed: 30 May 2022).
- NHS 111 Wales (2022) Pregnancy Guide- Foods to Avoid. (Accessed: 30 May 2022).
- NHS Inform (2022) Eating well in pregnancy. (Accessed: 30 May 2022).
- NIDirect (2022) Foods to avoid in pregnancy. (Accessed: 30 May 2022).
- Office for National Statistics (no date) Population estimates for the UK, England and Wales, Scotland and Northern Ireland: mid-2020. (Accessed: 17 May 2022).
- Orsi, R.H. and Wiedmann, M. (2016) ‘Characteristics and distribution of Listeria spp., including Listeria species newly described since 2009’, Applied Microbiology and Biotechnology, 100, pp. 5273–5287. doi:10.1007/s00253-016-7552-2.
- Peck, M. et al. (2006) Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods. B13006.
- Pezdirc, K.B. et al. (2012) ‘Listeria monocytogenes and diet during pregnancy; balancing nutrient intake adequacy v. adverse pregnancy outcomes’, Public Health Nutrition, 15(12), pp. 2202–2209. doi:10.1017/S1368980012000717.
- PHE (2017) ‘Listeriosis in England and Wales: Summary for 2017’, p. 16.
- PHE (2018) Listeriosis in England and Wales: summary for 2018, GOV.UK. (Accessed: 20 January 2022).
- PHE (2021) Listeriosis in England and Wales: summary for 2019, GOV.UK. (Accessed: 24 May 2022).
- PHS (2020) Annual summary of Listeria infections, 2019. (Accessed: 22 April 2022).
- Porsby, C.H. et al. (2008) ‘Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes’, International Journal of Food Microbiology, 122(3), pp. 287–295. doi:10.1016/j.ijfoodmicro.2008.01.010.
- Pouillot, R. et al. (2009) ‘Quantitative Risk Assessment of Listeria monocytogenes in French Cold-Smoked Salmon: II. Risk Characterization’, Risk Analysis, 29(6), pp. 806–819. doi:10.1111/j.1539-6924.2008.01200.x.
- Pouillot, R. et al. (2015) ‘Listeria monocytogenes Dose Response Revisited—Incorporating Adjustments for Variability in Strain Virulence and Host Susceptibility’, Risk Analysis, 35(1), pp. 90–108. doi:10.1111/risa.12235.
- Pouillot, R. et al. (2016) ‘Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015’, Emerging Infectious Diseases, 22(12). doi:10.3201/eid2212.160165.
- Poysky, F.T. et al. (1997) ‘Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke †’, Journal of Food Protection, 60(6), pp. 649–654. doi:10.4315/0362-028X-60.6.649.
- Rasmussen, R.R. et al. (2017) ‘Effects of industrial processing on essential elements and regulated and emerging contaminant levels in seafood’, Food and Chemical Toxicology, 104, pp. 85–94. doi:10.1016/j.fct.2017.02.008.
- Ricci, A. et al. (2017) ‘Public health risks associated with hepatitis E virus (HEV) as a food-borne pathogen’, Efsa Journal, 15(7), p. 4886. doi:10.2903/j.efsa.2017.4886.
- Rørvik, L.M. (2000) ‘Listeria monocytogenes in the smoked salmon industry’, International Journal of Food Microbiology, p. 8.
- Rørvik, L.M., Yndestad, M. and Skjerve, E. (1991) ‘Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4° C’, International Journal of Food Microbiology, 14(2), pp. 111–117. doi:10.1016/0168-1605(91)90097-9.
- Rotariu, O. et al. (2014) ‘Smoked salmon industry practices and their association with Listeria monocytogenes’, Food Control, 35(1), pp. 284–292. doi:10.1016/j.foodcont.2013.07.015.
- Sandercock, H. (2019) What lies beneath: fish category report 2019, The Grocer. (Accessed: 30 May 2022).
- Schjørring, S. et al. (2017) ‘Cross-border outbreak of listeriosis caused by cold- smoked salmon, revealed by integrated surveillance and whole genome sequencing (WGS), Denmark and France, 2015 to 2017’, p. 5.
- Tham, W. et al. (2000) ‘Lessons from an outbreak of listeriosis related to vacuum-packed gravad and cold-smoked fish’, International Journal of Food Microbiology, 62(3), pp. 173–175. doi:10.1016/S0168-1605(00)00332-9.
- Thomas, D.J.I. et al. (2012) A review of the published literature and current production and processing practices in smoked fish processing plants with emphasis on contamination by Listeria monocytogenesA. FS425012. (PDF)
- Tocmo, R. et al. (2014) ‘Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures’, Comprehensive Reviews in Food Science and Food Safety, 13(2), pp. 172–189. doi:10.1111/1541-4337.12052.
- Townsend, A. et al. (2021) ‘A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain’, Foods, 10(6), p. 1427. doi:10.3390/foods10061427.
- UK Health Security Agency (no date) Listeria: enhanced surveillance questionnaire, GOV.UK. (Accessed: 17 May 2022).
- Uyttendaele, M. et al. (2009) ‘Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007’, International Journal of Food Microbiology, 133(1–2), pp. 94–104. doi:10.1016/j.ijfoodmicro.2009.05.002.
- Van Coillie, E. et al. (2004) ‘Prevalence and Typing of Listeria monocytogenes in Ready-to-Eat Food Products on the Belgian Market’, Journal of Food Protection, 67(11), pp. 2480–2487. doi:10.4315/0362-028X-67.11.2480.
- Walland, J. et al. (2015) ‘Listeria monocytogenes infection in ruminants: Is there a link to the environment, food and human health? A review’, Schweizer Archiv Fur Tierheilkunde, 157(6), pp. 319–328. doi:10.17236/sat00022.
- Warriner, K. and Namvar, A. (2009) ‘What is the hysteria with Listeria?’, Trends in Food Science & Technology, 20(6), pp. 245–254. doi:10.1016/j.tifs.2009.03.008.
- White, K. (2019) Fresh: Meat, Fish & Poultry: Top Products 2019, The Grocer. (Accessed: 30 May 2022).
- WHO (2004) Risk assessment of Listeria monocytogenes in ready-to-eat foods: technical report.
- WHO (2018) Listeriosis, (Accessed: 22 April 2022).
- Zhelyazkov, G. and Stratev, D. (2018) ‘Some Physicochemical Characteristics of Fish Products Sampled from Bulgarian Retail Markets’, Journal of food quality and hazards control, 5(1), pp. 33–36.
Revision log
Published: 5 April 2023
Last updated: 5 April 2024