Vulnerable warned over Listeria monocytogenes outbreak
UK health authorities are concerned that some vulnerable consumers are at risk of Listeriosis, which can be more serious for some groups of people.
An outbreak of Listeria monocytogenes has been recorded in smoked fish
Food Standards Scotland (FSS), the UK Health Security Agency (UKHSA) and the Food Standards Agency (FSA) are reinforcing their advice to vulnerable groups of consumers in relation to the risks of Listeria monocytogenes infection linked to ready to eat smoked fish.
The advice to those who are over 65, pregnant or have weakened immune systems is that they should ensure that ready to eat smoked fish is thoroughly cooked before they eat it. ‘Ready to eat smoked fish’ refers to chilled smoked fish products that would not normally be cooked at home before being eaten.
This is because of an ongoing outbreak of Listeria monocytogenes which is particularly unsafe for those who are susceptible to Listeria infection.
The investigation has identified 14 linked cases of listeriosis since 2020, with eight of these since January 2022. Cases have been identified in England and Scotland. The majority of these individuals reported eating ready to eat smoked fish. One case has been a pregnant woman.
Listeriosis is a form of food poisoning caused by the bacterium Listeria monocytogenes. Most people who are affected get mild gastroenteritis which subsides in a few days.
However, certain individuals are particularly at risk of severe illness such as meningitis and life-threatening sepsis. These include those over the age of 65, those with certain underlying conditions such as cancer, liver and kidney failure or who are taking medications which can weaken the immune system. Listeriosis in pregnancy can cause miscarriages and severe sepsis or meningitis in new-born babies.
“While the risks to the general public of becoming seriously ill due to Listeria are very low, we need people who are vulnerable – specifically those over 65, pregnant women and people with weakened immune systems – to be aware of the ongoing risks of consuming ready to eat smoked fish,” said Ron McNaughton, Head of Food Crime and Incidents at FSS.
“If anyone from these groups is eating ready to eat smoked fish, we are reminding them of the advice to ensure that it is thoroughly cooked before they eat it including when served as part of a dish.
“People can also further reduce the risk by keeping chilled ready to eat smoked fish cold (5⁰C or below), always using products by their use-by date, following the storage instructions on the label, and cooking it until it is piping hot right through.”