Tasmanian salmon companies have reaffirmed the safety of their products amidst growing concerns regarding the processing of diseased fish.

This follows a bacterial outbreak that has reportedly resulted in the death of over 5,500 tonnes of farmed Atlantic salmon in southern Tasmania in February alone.

The outbreak, exacerbated by rising water temperatures, has led to numerous dead fish being discarded at local waste facilities, with oily residues washing ashore along the D'Entrecasteaux Channel.

The Department of Natural Resources and Environment has publicly stated that the bacterium responsible for the deaths does not pose a risk to human or animal health and does not compromise food safety.

Nonetheless, scrutiny has increased after federal independent MP Andrew Wilkie cited historical operating documents from Huon Aquaculture that seemingly suggest protocols for handling large mortality events.

According to these documents, efforts were directed towards recovering as many fish as possible for processing, including those where gill bleeding indicated potential recoverability.

Huon Aquaculture has responded to these claims by clarifying that they only harvest live fish intended for human consumption.

They emphasized that all products reaching market shelves are deemed safe.

The company asserted that processing facilities are subjected to rigorous, independent food safety audits by multiple authorities.

Salmon Tasmania's CEO, Luke Martin, echoed these sentiments, asserting the industry's commitment to harvesting only viable fish that are safe for consumers.

He detailed the extensive quality control measures in place throughout the processing stages, which have been shaped by decades of practice and are regularly reviewed by federal food safety bodies.

The bacterium involved, known as Rickettsia-like organisms, has been confirmed by public health officials as a fish pathogen not transferable to humans, thus reaffirming that consumers are not at risk.

However, concerns persist among some community members and local politicians.

Wilkie stressed the need for an independent inquiry to investigate the implications of the disclosed operating procedures, which he believed remained consistent with current whistleblower testimonies.

He and others in the community are calling for greater transparency regarding the practices of the salmon industry in Tasmania, with critics asserting that the current practices undermine public trust in the sector.

In response to these criticisms, government MP Kerry Vincent highlighted the stringent regulation of the salmon industry, expressing confidence that the sector would address ongoing challenges.

Furthermore, chemistry professor Oliver Jones from RMIT University provided reassurance, stating that the bacterium in question does not pose a health threat to humans, underscoring the assurance of food safety in the industry.

With the Tasmanian salmon industry under heightened scrutiny, discussions regarding legislative amendments to the Environmental Protection and Biodiversity Conservation (EPBC) Act are forthcoming, reinforcing governmental support for the sector's future.

This follows a review request related to salmon farming activities in Macquarie Harbour made by several conservation groups.

While the federal election looms, both major political parties have voiced their backing for the salmon industry amid ongoing debates surrounding the environmental and operational standards of fish farming in Tasmania.