NORWEGIAN FERMENTED FISH AS POSSIBLE SOURCE OF FOODBORNE BOTULISM – IS THE RISK OF CONTRACTING BOTULISM FROM FERMENTED FISH STILL RELEVANT?

Foodborne illnesses represent a substantial cause for disease among the population. The Norwegian fermented fish is traditional way of conserving during winter. If wrongly prepared or stored, contaminated with Clostridium botulinum may be neurotoxin due to favorable conditions anaerobic bacterium. classical form botulism ingestion preformed in food that has been spores. Hygiene one main preventive factors order decrease contamination unwanted bacteria, including C. botulinum. („rakfisk“) made attention key steps and strategies prevent by especially. temperature salt concentration are some most important hurdles microbial growth. hurdle principle refers combination obstacles which placed have safe end-product. Botulism rare Norway, but it does occur. As such still relevant when discussing „rakfisk“, especially if homemade. Clinicians should aware „rakfisk“ could provide an diagnostic clue condition suspected.