Smoking
Compendium of Processes, Hazards and Controls
Control in Refrigerated, Reduced Oxygen Packaged Smoked and Smoke-Flavored Fish (in CHAPTER 13 Clostridium botulinum Toxin Formation, Fish and Fisheries Products Control Hazards and Guidance, 3rd Ed.) - FDA
Control Strategies for Listeria monoctyogenes in Seafood Processing Plants by M. Wiedmann and K. Gall,* 20 p. - Cornell U.
Fish Smoking Procedures for Forced Convection Smokehouses*
42 p. - Oregon State U.
Listeria Controls in Finished Product (Higher Risk) Areas, Cross Contamination -
Cornell University, et. al.
Quick Determination of Water Phase Salt Content of Smoked Fish* 11 p.
- Oregon State U.
Recommended
International Code of Practice for Smoked Fish* 44p. - CODEX
Seafood HACCP Regulation [see Subpart B--Smoked and Smoke-flavored Fishery Products] - USFDA
Torry Advisory Notes - Torry Research Station (OneFish.org)
Listeria
monycytogenes
Control Manual *59 p. (2002) - NFI and NFPA Smoked Seafood Working Group
Listeria Controls for Smoked Fish - Cornell University, et al.
Plant Cleaning and Sanitation to Control Listeria - Cornell University, et al.
Processing Parameters Needed to Control Pathogens in Cold Smoked Fish - IFT/FDA
Rigor in Fish - The Effect on Quality
on Smoked Fish - Torry Research Station
(OneFish.org)
Smokers - Seafood Business
Smoked Fish Manual, by B. Paust and J. Peters - Alaska Sea Grant
Tuna: FDA Response
Letter on Carbon Monoxide Treatment of Tuna - FDA (2000)
Tuna: Import Bulletin 16B-95: Tasteless Smoke and/or Carbon Monoxide - FDA (1999)
Tuna: Seafood HACCP Listserv Discussion, Feb. 2002
Tuna: Seafood HACCP Listserv Discussion, Feb. 1999
Tuna: USDC Seafood Inspection Program Policy on Filtered Smoke Process
PowerPoint Presentation - USDC
* Acrobat Reader required
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Updated: 09/12/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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