Advice on the risk of listeria from smoked and cured fish16 December 2024Food Standards Scotland (FSS) and the Food Standards Agency (FSA), are reiterating advice to higher-risk consumers on the risks of listeria associated with eating cold-smoked, and cured fish. This is with the festive season approaching, and an expected rise in the consumption of smoked fish products. It is important to be aware of the foods that can be associated with listeria, and the steps that can be taken to prevent infection. Certain groups of higher-risk consumers are at greater risk of illness and are more susceptible to developing listeriosis and likely to suffer more severe symptoms. These include:Pregnant women (and their unborn babies); People with weakened immune systems including those suffering from underlying health conditions, such as, but not limited to, cancer, kidney disease or diabetes; Those receiving certain medical treatments or medications such as chemotherapy and immunosuppressants; and Older adults aged 65 and over, who can be more susceptible to listeriosis compared with the general population, as the immune system weakens with age.Some types of RA medication can affect your immune system, putting you at greater risk from listeria. In particular, your immune system may be affected if you are on more than 7.5mg per day of steroids or any biologic/biosimilar or small molecule therapy (JAK inhibitors).For more background information on listeria risks, see the news story on FSS’s website.