In summary

Below is a detailed list of a range of treatments which may be considered when decontaminating fish. Evidence of effectiveness is presented, any relevant regulations and guidance, as well as other considerations which may need to be taken into account when using the method.

Contents

For the cold smoking fish process, there is no widely recognised critical control point (CCP) which fully prevents L. monocytogenes contamination of final product. For such processes, a common strategy is to implement a ‘multiple hurdles’ approach to managing L. monocytogenes risk. In brief, the strategy is to implement additional multiple process stages, with each stage either reducing L. monocytogenes numbers, or preventing, delaying or reducing the rate of bacterial growth. 

A number of multiple hurdle intervention stages have been reported in the literature. Some of them are not permitted within the EU. The UK is currently following EU regulations as are stated in these assessments. Below is a list of interventions and some comments on their effectiveness. 

Since the UK has recently left the EU, it is possible some of the information provided on the legality of some interventions in this section might change. Therefore, it is recommended that a Food Business Operator check the legality of any intervention they would like to adopt with their Local Authority prior to implementation.

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