据加拿大卫生部消息，4月4日加拿大卫生部发布通告，就熏鱼产品微生物控制指南性文件征求意见，期限从2017年4月4日到6月2日。
该指南文件旨在降低即食熏鱼产品微生物污染风险。这些风险是由于潜在的污染和/或某种食源性致病菌的生长，例如肉毒杆菌与李斯特菌。
部分原文报道如下：
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.
日期：2017-04-07
