COLD SMOKING
Preservation (Non-thermal)
Cold Smoking
Commonly CCPAlso: cold smoked salmon · lox style
Smoke application at temperatures (typically < 30°C) that do not cook the product. Used for premium fish, cheese — relies on salt and Aw, not heat, for safety.
Typical Hazards
- BBiologicalListeria growth (RTE in refrigerated package); C. botulinum type E if anaerobic and Aw inadequate
- CChemicalPAH from smoke
- PPhysicalWood fragments
Typical Controls
- Salt %, Aw, pH per scheduled process
- Smoke temperature monitored
- Refrigerated finished-good distribution
- Listeria environmental monitoring
Regulatory Citations
2 cross-references across 2 documents
21 CFR Part 123
21 CFR Part 117