Health and Safety FAQs

 
 
 
 
 
 
 
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What seafood should I avoid if I am at risk of Listeriosis?

Raw (uncooked) seafood.

Smoked salmon and trout: Smoked salmon and smoked trout have a pH in excess of 6.0 and are usually salted to achieve an aqueous salt content of 3.5%. If Listeria is present in these products it is capable of significant growth, as they have a long shelf life. These products should be avoided by at-risk groups.

Live oysters and mussels: Listeria is rarely isolated from fresh live oysters and mussels, however contamination can occur due to contaminated processing environments. Smoked mussels have been associated with cases of listeriosis in Australia and New Zealand. Pre-opened raw and smoked oysters and mussels should be avoided by at-risk groups.

Peeled prawns (cooked): Peeled prawns (cooked) can be extensively handled both at retail and post-retail, thereby increasing the possibility of contamination. In addition, poor temperature control of retail chilling cabinets may allow the growth of Listeria if present.  Cooked peeled prawns in prawn cocktails, as sandwich fillings, or in pre-made saladshould be avoided, due to the extensive handling of these products and possible time/temperature abuse during storage.