Premier Will Hodgman has reiterated the government's faith in the state's aquaculture industry, following two listeria deaths linked to salmon from Tasmania.
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The federal health department is investigating three cases of listeria, with investigations implicating smoked salmon as the likely source.
The infection caused the death of two people - one from NSW and another in Victoria. There was also a non-fatal case reported in Queensland.
On Thursday Mr Hodgman said investigations into how salmon produced in Tasmania was linked to the listeria cases were ongoing.
"Our fundamental concern for those affected by this matter cannot be understated, and we extend our sympathies to those connected with this matter," he said.
"I do also want to say that it is very important to note the fact that the Tasmanian director of public health has advised there is no evidence of increased risk to healthy people.
"Importantly also, a review of processing facilities by bio-security, has not detected any non-compliance by Tasmanian companies, with the national food safety standards for seafood.
"It's also important to note that the information to date, whilst it indicates a link to Tasmanian salmon, all relevant authorities - and they include within the national jurisdiction - are working through these matters."
asmanian salmon producers Petuna Aquaculture, Huon Aquaculture and Tassal have all maintained that recent testings of their products returned no positive results for listeria, or any breaches of national food safety standards.
The state's chief inspector of primary produce safety Chris Lyall said the Primary Industries, Parks, Water and Environment Department had conducted a review of the food safety programs of Tasmania's three salmon producers, with no evidence of non-compliance in regards to listeria management.
However, Greens health spokeswoman Rosalie Woodruff said the state government must undertake a thorough investigation of salmon farming processes as a "matter of urgency".
"In March this year, Tasmanian salmon was also confirmed as the cause of a listeria detection in Queensland," she said.
"We have yet to hear anything from the government about the investigation which it was to have undertaken into the first outbreak.
"Today we have the Premier and Minister for Primary Industries claiming that investigations have already cleared the salmon industry of any breach of national food safety standards in relation to these recent deaths."
Ms Woodruff said until the source was identified and the information made publicly available, confidence in the safety of Tasmanian salmon would be negatively affected.
Mr Hodgman said it was important that the state's salmon companies were supported.
"I want to send a very clear message to the people of Tasmania, but also the consumers across the globe, that Tasmanian salmon is a quality product," he said.
What is listeria?
Listeriosis is an illness usually caused by eating food contaminated by the bacterium listeria monocytogenes.
The bacteria are widely distributed in the environment and can grow in food at refrigeration temperatures.
Most people who are exposed to listeria will only develop mild symptoms, though illness can be severe in those most at-risk.
Those at increased risk of illness include pregnant women and their unborn babies, newborn babies, the elderly, and people of all ages with immune systems weakened by illness or medication.
Listeria infection starts with flu-like symptoms such as fever, chills, muscle aches, nausea, and sometimes diarrhoea.
People can start experiencing symptoms within a few days, but symptoms can take a number of weeks to appear after eating a contaminated product.
Foods that have a higher risk of listeria contamination include:
- chilled seafood such as raw oysters, sashimi and sushi, smoked ready-to-eat seafood and cooked ready-to-eat prawns
- cold meats from delicatessen counters and sandwich bars, and packaged, sliced ready-to-eat meats
- cold cooked ready-to-eat chicken (whole, portions, or diced)
- rockmelon
- pre-prepared or pre-packaged fruit or vegetable salads, including those from buffets and salad bars
- soft, semi-soft and surface-ripened cheeses such as brie, camembert, ricotta, blue and feta
- refrigerated paté or meat spreads
- soft serve ice cream