This review of current practices in the management of Listeria monocytogenes in the smoked fish sector aimed to develop information for food business operators and local food authorities on the key risk areas from farm to end-product for L. monocytogenes contamination and the monitoring and management of these.
The Food Standards Agency is urging people to be aware of the dangers of liquid nitrogen, following information that it may be being used in alcoholic drinks on sale in the UK.
In the two years since the introduction of the Food Hygiene Rating Scheme (FHRS) in Wales, hygiene standards in food businesses are improving.
Certain process stages and regions in smoked fish processing plants appear to be more susceptible than others to persistent colonisation by Listeria monocytogenes, an FSA in Scotland (FSAS) literature survey has found. These regions include drains, skinning machines, brine injection units and fish slicers.
Health Protection Scotland, on behalf of the Incident Management Team, have published the final report into an outbreak of foodborne botulism in Scotland in November 2011.
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