The Incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in Smoked Fish and Shellfish

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Abstract
The frequency of occurrence of Listeria spp., Salmonella spp., and Clostridium botulinum in samples of smoked finfish and smoked shellfish was analyzed over a 5-year period. Listeria monocytogenes was isolated from 14% of 1,080 samples. For those samples where the smoke process was known, the incidence of L. monocytogenes was higher in cold-smoked than hot-smoked products (51 of 240 cold-smoked compared to 19 of 215 hot-smoked products). Listeria species other than L. monocytogenes were also detected (in 7.2% of cold-smoked and 3.8% of hot-smoked products). The time and temperature smoke processing guidelines are reviewed for a few State authorities. L. monocytogenes was isolated from 15.2% of the 559 samples of foreign origin. There were four countries for which more than 70 samples were analyzed: Canada, Norway, the Philippines, and the United Kingdom. The occurrence of L. monocytogenes in samples from these four countries was 14.3%, 23.7%, 0%, and 16.1%, respectively. The 521 samples originating in the United States were processed by 194 plants. Thirty-seven plants in 13 States produced contaminated product. Salmonella species were isolated from 5 (3.2%) of 156 samples tested for this organism. All positive samples were of foreign origin (4 from the Philippines and 1 from the United Kingdom). No C. botulinum spores were detected in any of the 201 vacuum-packed samples tested for this organism.

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