Skip to main content
SpringerLink
Log in

Potential hazards in smoke-flavored fish

  • Published:
Journal of Ocean University of China Aims and scope Submit manuscript

Abstract

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • CFR, 2005. Code of Federal Regulations, 9CFR301.2 Definitions. Revised as of January 1, 2005, from the U.S. Government Printing Office via GPO Access, p85.

  • Chen, Y., W. H. Ross, V. N. Scott, and D. E. Gombas, 2003. Listeria monocytogenes: Low Levels Equal Low Risk. J. Food Prot., 66: 570–577.

    Google Scholar 

  • Donn, R. W., 2001. Processing parameters needed to control pathogens in cold-smoked fish, Chapter I Description of the situation. J. Food Sci., 66(7): 1067–1071.

    Article  Google Scholar 

  • EC, 2003. Commission Regulation (EC) No. 2065/2003 of the European Parliament and the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods.

  • EC, 2005a. Commission Regulation (EC) No. 2073/2005 of the European Parliament and the Council of 15 November 2005 on microbiological criteria for foodstuffs.

  • EC, 2005b. Commission Regulation (EC) No. 208/2005 of the European Parliament and the Council of 4 February 2005, amending Regulation (EC) No. 466/2001 as regards polycyclic aromatic hydrocarbons.

  • EEC, 1988. Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the member states relating to flavourings for use in foodstuffs and to source materials for their production.

  • EEC, 1991. Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products.

  • Eklund, M. W., 1992. Control in fishery products. In: Clostridium botulinum: Ecology and Control in Foods. Hauschild, A. H. W., and Dodds, K. I., eds., Marcel Dekker Inc., New York, 209–232.

    Google Scholar 

  • Ericcson, H., A. Eklow, M. L. Danielsson-Tham, S. Loncarevic, L. O. Mentzing, I. Persson, et al., 1997. An outbreak of listeriosis suspected to have been caused by rainbow trout. J. Clin. Microbiol., 35: 2904–2907.

    Google Scholar 

  • FAIR, 2001. Agriculture and fisheries programme, interaction between raw material characteristics and smoking process on quality of smoked salmon. General project information. http://cordis.europa.eu.

  • FAO/WHO, 2004. Microbiogogical risk assessment series 4: Risk assessment of Listeria monocytogenes in ready-to-eat foods. http://www.fao.org

  • FDA, 2001. Fish & Fisheries Products Hazards & Controls Guide. 3nd edition. Food and Drug Administration, Office of Seafood, Washington, D.C., 276pp.

    Google Scholar 

  • Gomaa, E. A., J. I. Gray, S. Rabie, C. Lopez-Bote, and A. M. Booren, 1993. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. Food Addit Contam., 10(5): 503–21.

    Google Scholar 

  • Gram, L., 2001. Potential hazards in cold-smoked fish: Listeria monocytogenes. J. Food Sci., 66(7): 1072–1081.

    Article  Google Scholar 

  • Gram, L., and H. H. Huss, 2000. Fresh and processed fish and shellfish. In: The Microbiological Safety and Quality of Food. Lund, B. M., et al., eds., Aspen, Gaithersburg (MD), 472–506.

  • Guillén, M. D., P. Sopelana, and M. A. Partearroyo, 2000a. Determination of polycyclic aromatic hydrocarbons in commercial liquid smoke flavorings of different compositions by gas chromatography-mass spectrometry. J. Agric. Food Chem., 48(2): 126–131.

    Article  Google Scholar 

  • Guillén, M. D., P. Sopelana, and M. A. Partearroyo, 2000b. Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations. J. Agric. Food Chem., 48(10): 5083–5087.

    Article  Google Scholar 

  • Heinitz, M. L., and J. M. Johnson, 1998. The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish. J. Food Prot., 61(3): 318–323.

    Google Scholar 

  • Hielm, S., E. Hyytiä, A. Andersin, and H. Korkeala, 1998. A high prevalence of Clostridium botulinum type E in Finnish freshwater and Baltic Sea sediment samples. J. Appl. Microbiol., 84: 133–137

    Article  Google Scholar 

  • Huss, H. H., 1980. Distribution of Clostridium botulinum. Appl. Environ. Microbiol., 39: 764–769.

    Google Scholar 

  • Hyytiä, E., S. Hielm, and H. Korkeala, 1998. Prevalence of Clostridium botulinum type E in Finnish fish and fishery products. Epidemiol. Infect., 120: 245–250.

    Article  Google Scholar 

  • Ishikura, H., S. Takahashi, K. Yagi, K. Nakamura, S. Kon, A. Matsuura, et al., 1998. Epidemiology: global aspects of Anisakidosis. Parasitology Int., 47(1): 26.

    Article  Google Scholar 

  • JECFA, 2001. Smoke flavourings. FAO Food and Nutrition Paper. FNP 52 Add. 9.

  • Johanssona, T., L. Rantalaa, L. Palmub, and T. Honkanen-Buzalskia, 1999. Occurrence and typing of Listeria monocytogenes strains in retail vacuum-packed fish products and in a production plant. Int. J. Food Microbiol., 47: 111–119.

    Article  Google Scholar 

  • Jorgensen, L. V., H. H. Huss, and P. Dalgaard, 2000a. The effect of biogenic amine production by single bacterial cultures and metabiosis in cold-smoked salmon. J. Appl. Microbiol., 89(6): 920–934.

    Article  Google Scholar 

  • Jorgensen, L. V., P. Dalgaard, and H. H. Huss, 2000b. Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agric. Food Chem., 48: 2448–2453.

    Article  Google Scholar 

  • Korkeala, H., G. Stengel, E. Hyytiä, B. Vogelsang, A. Bohl, H. Wihlman, et al., 1998. Type E botulism associated with vacuum-packaged hot-smoked whitefish. Int. J. Food Microbiol., 43(1): 1–5

    Article  Google Scholar 

  • Miettinen, M. K., A. Siitonen, P. Heiskanen, H. Haajanen, K. J. Bjorkroth, and H. J. Korkeala, 1999. Molecular epidemiology of an outbreak of febrile gastroenteritis caused by Listeria monocytogenes in cold-smoked rainbow trout. J. Clin. Microbiol., 37: 2358–2360.

    Google Scholar 

  • Myers, B. J., 1979. Anisakine nematodes in fresh commercial fish from waters along the Washington, Oregon and California coasts. J. food Prot., 42: 380–384.

    Google Scholar 

  • National Standard, 2005 Maximum levels of contaminants in foods (GB2762-2005). Standard Press of China, Beijing.

    Google Scholar 

  • National Standard, 2005. Hygienic standard for fresh and frozen products of animal origin (GB2733-2005). Standard Press of China, Beijing.

    Google Scholar 

  • Öberg, S., 1994. Botulism. Epid-aktuellt, 17(8): 5.

    Google Scholar 

  • Rørvik, L. M., M. Yndestad, and E. Skjerve, 1991. Growth of Listeria monocytogenes in vacuum packed, smoked salmon, during storage at 48C. Int. J. Food Microbiol., 14: 111–118.

    Article  Google Scholar 

  • Scientific Committee on Food. 2002. Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food. SCF/CS/CNTM/PAH/29 Final. Brussels: European Commission, Health and Consumer Protection Directorate-General.

    Google Scholar 

  • Southcott, B. A., and W. E. Razzell, 1973. Clostridium botulinum control in cold-smoked salmon: a review. J. Fish Res. Bd. Can., 30(5): 631–641.

    Google Scholar 

  • Sumner, J., T. Ross, and L. Ababouch, 2004. Application of risk assessment in the fish industry, chapter 5. Examples of risk assessments. http://www.fao.org.

  • Tomoo, O., and M. Kliks, 1987. Effects of marine mammal parasites on human health. Int. J. Parasitol., 17(2): 415–421.

    Article  Google Scholar 

  • Underwood, G., 2005. The big smoke. Food Can., 5: 46.

    Google Scholar 

  • Yabiku, H. Y., M. S. Martins, and M. Y. Takahashi, 1993. Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods. Food Addit. Contam., 10(4): 399–405.

    Google Scholar 

  • YU, H. P., 2000. The application of smoke flavor in food industry. Food Mach., 79: 29–30.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Seafood Safety Lab, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, P. R. China

    Hong Lin, Jie Jiang & Donghua Li

Authors
  1. Hong Lin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jie Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Donghua Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hong Lin.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lin, H., Jiang, J. & Li, D. Potential hazards in smoke-flavored fish. J. Ocean Univ. China 7, 294–298 (2008). https://doi.org/10.1007/s11802-008-0294-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11802-008-0294-8

Key words

Search

Navigation