該指南文件旨在降低即食熏魚產(chǎn)品微生物污染風(fēng)險。這些風(fēng)險是由于潛在的污染和/或某種食源性致病菌的生長，例如肉毒桿菌與李斯特菌。
部分原文報道如下：
The purpose of this consultation is to solicit feedback on guidance proposed by the Food Directorate's Bureau of Microbial Hazards to reduce the potential microbiological risks associated with ready-to-eat smoked fish and multi-ingredient products containing smoked fish. These risks are due to the potential contamination and/or growth of certain foodborne pathogens of concern, i.e., Clostridium botulinum and Listeria monocytogenes. This document also provides guidance on inactivation methods for parasites that may contaminate the fish tissue.
