Despite generally high levels of fat content in pelagic fish, bacteria is not as problematic as in, for example, salmon processing. This is due to the fact that pelagic are often used in cooked, marinated or hot-smoked dishes. A great challenge for pelagic processors is to process big amounts of product in a limited time. In order to do this, time optimisation both during the processing and sanitation is vital. However, microbiological contamination can happen if cleaning and disinfection are not conducted properly. Besides putting consumers at risk, the source of the bacterial infection on the premises can take a long time to identify and neutralise. Product recalls can lead to tremendous financial and reputational damage, lower selling prices and loss of clients.