Smoked fish reminder for vulnerable folks

Orkney Islands Council is highlighting national advice on the risks for vulnerable people associated with ‘ready to eat’ cold smoked fish, including smoked salmon which is a popular festive treat this time of year.

The holiday season often sees an increase in the consumption of products like cold-smoked fish, with many enjoying dishes such as smoked salmon, smoked trout, and gravlax.

While these items are a popular festive treat, it is important to be aware of the associated risks, especially for those who are more vulnerable to foodborne illnesses.

The reminder comes as part of an ongoing investigation into a listeria outbreak linked to cold-smoked and cured fish, with 24 reported cases across the UK since 2020.

Food Standards Scotland (FSS) continues to advise caregivers and those preparing food for vulnerable individuals to follow safety guidelines when handling cold-smoked and cured fish, especially during the festive period. For more information on listeria and food safety, visit the FSS’s Listeria page.

While the overall risk to the general population is low, vulnerable groups, including pregnant women and those with underlying health conditions such as cancer, diabetes, or liver and kidney disease, are more susceptible to severe infections, including meningitis and sepsis. Listeriosis can also have life-threatening consequences for both mothers and babies during pregnancy.

Consumers can enjoy smoked fish safely if it is cooked to a high temperature, ensuring any listeria present is killed. Cold-smoked fish should be thoroughly cooked before being added to dishes like pasta or scrambled eggs. Smoked fish that has been heat-treated during production, such as tinned smoked fish, is safe to consume without further cooking.