Listeria detected in smoked salmon

Ready-to-eat smoked salmon is cold-smoked at a maximum of 27°C and is a popular delicacy. It is eaten on bread, as an appetizer or in pasta dishes, but with the current listeria detections, caution is advised.

Currently, several smoked salmon products are being recalled from the market in Scotland, England and the U.S. because Listeria monocytogenes has been detected. Food contaminated with L. monocytogenes can lead to listeriosis in consumers. Listeriosis can be manifested by a variety of symptoms including mild flu symptoms, blood poisoning, and even meningitis.

A recent analysis by the Robert Koch Institute found that in 22 cases of listeriosis across Germany, smoked salmon products were most likely the source of the infections. Because smoked salmon is consumed raw and not cooked, these products are at higher risk for infectious diseases.

Because salmon is a perishable food, these products have a use-by date, not a best-before date, and it is especially important to pay attention to hygiene and maintaining the cold chain.

bilacon analyses your smoked salmon

Producers and distributors are required to monitor production and the product microbiologically. bilacon routinely tests food for microbiological safety and advises you on possible sources of contamination in your company. For the detection of L. mononcytogenes we also offer a rapid method using real-time PCR within 24h.

Learn more about the detection within 24h.