From: "peter howgate" <phowgate@rsc.co.uk>
To: <Sabanadesans@EM.AGR.CA>; <seafood@ucdavis.edu>
Sent: Saturday, November 01, 1997 2:31 PM
Subject: Re: Smoked Fish

Hi, I am a student at the University of Guelph, Ontario, Canada. I am working on developing a HACCP plan for SMOKED FISH. I have just begun my project and I am looking for published literature and or information on current research on this topic and also on the problem of Listeria in smoked fish processing. I would greatly appreciate all relevant info be it be contacts for people working on these topics or publications etc. Please e-mail me at: sabanadesans@em.agr.ca

Peter Howgate Wrote:

Dear Sudha

You will find HACCP plans for fishery products, including smoked fish, at the www.seafood.ucdavis.edu/haccp site. Also look at www.dpie.gov.au/aqis/homepage/exadvice/listman.html, but this is an SOP rather than an HACCP plan. A search of Aquatic Sciences and Fisheries Abstracts and Food Science and Technology Abstracts, both of which should be available to you through your university library, will provide pointers to the quite a large literature on Listeria in fishery products, including smoked products. For a start you could read the comprehensive review by Ben Embarek, P.K. (1994). Presence, detection and growth of Listeria monocytogenes in seafoods: a review. International Journal of Food Microbiology, 23, 17-34.

Listeria monocytogenes is often isolated from smoked fishery products, hence is a hazard for the purposes of the HACCP plan, but there does not seem to be any procedures for control of the hazard. A general question. Though Listeria monocytogenes is a hazard, is it a risk? Is there any epidemiological evidence for smoked fishery products being implicated in any incidents of listeriosis?

Peter Howgate