Listeria monocytogenes (commonly referred to as Listeria) is a foodborne bacterium that causes an illness called listeriosis. While listeriosis is relatively rare, it often presents mild or no symptoms in healthy adults and children. However, certain groups are at higher risk of developing severe forms of the illness, known as invasive listeriosis. Individuals in these high-risk groups should be particularly cautious when consuming cold smoked fish.
Who Is Most at Risk of Listeriosis?
Pregnant women and their unborn babies: Listeriosis can sometimes lead to miscarriage, sepsis, or meningitis in newborns.
People with weakened immune systems: This includes individuals with underlying conditions such as cancer, diabetes, liver or kidney disease, or those taking immunosuppressive medications.
Older adults: The risk of listeriosis increases significantly with age.
Foods Commonly Contaminated with Listeria
Although Listeria is present in the environment and can contaminate various foods, it is most commonly found in ready-to-eat foods—those consumed without cooking or reheating.
Examples include:
Pre-cooked cold meats such as chicken
Processed meats like sausages and deli meats
Smoked or cooked fish, including sushi
Cooked shellfish
Soft mold-ripened cheeses
Unpasteurized milk and dairy products
Pre-made sandwiches and salads
Pre-sliced fruits (e.g., packaged watermelon slices)
Ways to Reduce the Risk of Listeriosis
Keep foods refrigerated until consumption; set your refrigerator to 5°C or lower.
Refrigerate groceries as soon as possible after purchase.
Consume ready-to-eat foods within four hours of removing them from the fridge.
Follow “use by” dates closely—do not eat foods after their expiration date, even if they look or smell fine.
Pay attention to storage instructions, especially for opened products. If no guidance is given, consume within two days.
Store raw and ready-to-eat foods separately to prevent cross-contamination.
Follow cooking instructions on food packaging. Heat all foods (including frozen vegetables) thoroughly until piping hot.
Wash your hands thoroughly with soap and water before, during, and after food preparation.
One effective way to reduce the risk of listeriosis is to follow hygiene practices based on food safety standards like SFBB (Safer Food, Better Business), widely used to enhance food hygiene across many countries.
Smoked Fish Recommendations for High-Risk Groups
Pregnant women and people with compromised immune systems are more vulnerable to severe listeria infections. It is recommended that these individuals avoid eating cold smoked fish. Since the risk increases with age, older adults should also be cautious. Check the product’s expiration date and ensure it is stored below 5°C.
Cold smoked fish (such as smoked trout slices) is often sold in thin slices that are orange, pink, or red in color and slightly moist to the touch.
Safer Alternatives for Those at Risk
Opt for cooked smoked fish, as the cooking process kills Listeria.
If you prepare smoked fish at home, make sure it is fully cooked and either served immediately or properly chilled before consumption.
Avoid adding cold smoked or cooked fish directly to meals unless it is fully cooked again, as reheating may not kill the bacteria.
Use fully cooked fish fillets, whether fresh or frozen.
Foodborne Bacteria and Cross-Contamination
Foodborne bacteria like Listeria naturally exist in the intestines of many animals and can contaminate foods during farming, slaughter, or processing.
Other sources of contamination include:
Fruits and vegetables exposed to feces from humans or animals through fertilizers or irrigation with contaminated water.
Household pets like cats and dogs, which can spread bacteria to humans.
Poor personal hygiene, such as not washing hands properly after using the restroom or handling animals.
Listeria is a serious health hazard that can severely affect vulnerable individuals. Being aware of the symptoms, high-risk foods, and preventive measures can significantly lower the risk of infection.
By following hygiene recommendations and food safety practices, many of these dangers can be avoided. If you’re looking to protect yourself and your customers from Listeria and other foodborne risks, register today for expert consultation. Take a crucial step toward better food safety and public health—with guidance aligned with internationally recognized standards like SFBB and certification such as SFBBCERT.
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