Risk assessment of smoked fish - Inspections and analyses in Italy and Switzerland

The aim of this project was to carry out an assessment of certain food risks related to smoked fish from South Tyrol and in a region in French-speaking Switzerland and to compare the results. Firstly, the hygienic conditions and good manufacturing practices of the smoked fish producers were examined during on-site inspections and samples were taken simultaneously at the end of production. In addition, samples were taken from retail stores, such as supermarkets. The fish collected in this way were subjected to mainly microbiological, but also chemical analyses. The data collected and the results of the analyses show similar trends for both regions and equivalent artisanal processing.