How Listeria Spread: Pâte and Cold-Smoked Fish

Key points

  • Pâté, meat spreads, and cold-smoked fish can become contaminated with the harmful germ Listeria during processing.
  • Safer choices “shelf-stable” pâté, meat spreads, and smoked fish.
  • Shelf-stable foods are treated with heat to kill germs. Then, the foods are sealed in containers that do not need to be refrigerated before opening.
  • Cooking smoked fish also kills Listeria that might be in it.
A piece of smoked salmon with a sprig of dill and a slide of lemon.

Pâté or meat spreads

Refrigerated pâté or meat spreads can become contaminated with Listeria when they are made in a facility where Listeria persists. Refrigeration does not kill Listeria.

Pâté or meat spreads that are "shelf-stable" are safer choices. These are heat-treated to kill any germs and sealed in airtight containers (such as cans, tins, or glass jars). They don't need to be refrigerated before opening.

Cold-smoked fish

Cold-smoked fish can become contaminated with Listeria when it is made in a facility where Listeria persists. The cold-smoking process does not kill Listeria. Refrigeration also does not kill Listeria.

Safer choices are "shelf-stable" smoked fish or cooked smoked fish. Shelf-stable smoked fish are heat-treated to kill any germs. They are sealed in airtight containers or packages that don't need to be refrigerated before opening. Cooking smoked fish also kills any germs that may be in it.

Cold-smoked fish products are often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky."

Show me the science

Busta FF, Bledsoe GE, Flick GJ, Gram L, Herman D, Jahncke ML, Ward DR. Processing parameters needed to control pathogens in cold-smoked fish. [PDF – 81 pages] J Food Sci. 2001;66(s7):S1058-S1133

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Content Source:
National Center for Emerging and Zoonotic Infectious Diseases (NCEZID); Division of Foodborne, Waterborne, and Environmental Diseases