Listeriosis is an illness usually caused by eating food containing the listeria bacteria, this bacteria is widely distributed in the environment and can grow in food at refrigeration temperatures.
Most people who are exposed to Listeria will develop none or only mild symptoms. Those at increased risk of illness include pregnant women, their unborn babies, newborn babies, the elderly and people with weakened immune systems.
Those people in high risk groups should avoid eating foods that have a higher risk of listeria contamination which includes smoked salmon, as well as a range of other common foods.
It is important that food is handled, prepared and stored safely and eaten within the use by date.
For more information visit the Food Standards Australia New Zealand website.
We are committed to the health and wellbeing of our salmon. Most importantly, the food that we feed our fish is designed to optimise their health and wellbeing.
Our salmon feed is made up of:
- Fish meal and fish oil, these are sourced from forage fish which are a precious marine resource.
- Land animal ingredients (chicken meal, blood meal and chicken oil)
- Vegetable ingredients (grain and protein meal)
As feed is one of our primary inputs into the production process, we have worked with our major feed suppliers and WWF-Australia to reduce our forage fish meal input and increase protein from other sources. This is good for the planet.
Our aim is to be a net fish producer (to produce more fish per kilogram than we utilise in the production process).
The pink colour of salmon flesh, and that of sea trout, is species specific and results from the presence of carotenoid pigments. There are more than 600 naturally occurring carotenoids. For example, they produce the colours of autumn leaves.
The group of carotenoids found in fish are known as xanthophylls and include astaxanthin. The red colour in salmon comes from these carotenoid pigments which are found in the fishes’ diet, in the wild these usually come from shrimp-like krill or other crustaceans that the salmon eat. Salmon extract these pigments and store in their muscles.
Astaxanthin is not just a pigment, it is closely related to beta-carotene (the precursor of vitamin A), and plays a role in the fish’s immune system and acts as a powerful antioxidant, promoting the good health of the fish.
As salmon are unable to synthesise these pigments, wild and farmed salmonids must take them in as part of their diet. The carotenoids astaxanthin are added to the diets of farmed salmon to ensure our salmon are healthy and have all the nutrients they require and also that the flesh has the rich colour that our consumers seek. The pigments may come from crustaceans, from yeast culture or, more usually, from nature identical synthesised products, which is the same compound of that eaten by wild salmon.
Whilst astaxanthin is synthesised it must be stressed that this is a pure version of what is eaten by wild salmon, this is why we refer to it as nature-identical. The vast majority of farmed salmon around the world are fed diets with nature-identical astaxanthin.
Given its health benefits in salmon feed, it is poor practice to make feeds for this species without astaxanthin, and it is not natural for salmon to be depleted of this nutrient. Salmon are not naturally white fleshed and thus farmed salmon are not naturally white fleshed. Astaxanthin is approved for addition to the diet of farmed salmon and trout globally and approved in Australia. Astaxanthin has been declared safe for the human consumer by the exacting standards of the European Panel on Additives and Products or Substances used in Animal Feed (FEEDAP).
Yes, Tassal salmon products are Halal certified.
Salmon is a Kosher animal and therefore a wide range of Tassal salmon products are Kosher certified. A list of all products certified can be found at www.kosher.org.au
The Aquaculture Stewardship Council (ASC) is an independent, not‐for‐profit organisation founded in 2010 by World Wide Fund for Nature (WWF) and The Sustainable Trade Initiative (IDH) in accordance with ISEAL principles (just like Fair Trade) of multi‐stakeholder input and a Board containing a cross-section of industry and not‐for‐profit members to manage global standards and the certification of responsible fish farming around the world. It works to promote best practice aquaculture globally, and aims for a world where everyone has access to responsibly sourced seafood.