As the festive season approaches, the Food Standards Agency (FSA) and Food Standards Scotland (FSS) have issued a reminder to pregnant women, those with weakened immune systems, and older individuals to avoid consuming ready-to-eat cold-smoked or cured fish due to the potential risk of Listeria infection.

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.

Listeria: risks for vulnerable groups this holiday season

Listeria infection, or listeriosis, is a rare but serious illness that can have severe health consequences. It poses particular risks for pregnant women, wher it can lead to miscarriage or stillbirth, as well as for individuals with weakened immune systems or older adults. The risk of infection increases with age, and the FSA and FSS are urging vulnerable groups to take extra precautions, particularly during the holiday season when cold-smoked fish consumption tends to rise.

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. The FSA, FSS, the UK Health Security Agency (UKHSA), and Public Health Scotland (PHS) continue to monitor the situation and take steps to mitigate the spread of listeria.

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.

Experts stress caution

Linden Jack, Head of the Food, Feed, and Incidents Policy Unit at the FSA, stressed that while smoked fish poses a higher risk of Listeria, the majority of the population is not at significant risk. “For those who are more vulnerable, however, it’s important to either avoid cold-smoked fish or ensure it is thoroughly cooked until steaming hot to kill any potential listeria,” he said.

Dr Gauri Godbole, Deputy Director of Gastrointestinal Infections at the UKHSA, added that individuals with weakened immune systems or those taking medications that compromise immunity should follow this advice to reduce the risk of infection.

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.

The FSA and FSS continue 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 FSA’s Listeria page.