date:Sep 12, 2013
ci, hot-smoked fish is heated for 30 minutes at 145 degrees F, which is adequate to eliminate L. monocytogenes. But cold-smoked fish does not undergo this thermal process.
Instead, various listericidal agents approved for use in food antibacterial sprays and rinses, ozonated water, pressure treatment, etc. can be employed to disinfect fish that will be cold-smoked. The problems tend to crop up after the fish has been cleansed.
Care must be taken, in processing both hot-smoked and cold-smoked