Abstract
An outline of the common processing technology for cold smoked salmon in Denmark is presented. The safety hazards related to pathogenic bacteria, parasites and biogenic amines are discussed with special emphasis on hazards related to Clostridium botulinum and Listeria monocytogenes. Critical control points are identified for all hazards except growth of L. monocytogenes. For this reason a limitation of shelf life to three weeks at + 5 °C for cold smoked vacuum-packed salmon having ≥3% water phase salt is recommended.
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