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< prev - next > Food processing KnO 100642_Smoked Foods (Printable PDF)
Smoked foods
Practical Action
temperatures below 3°C. Packaging materials are available that allow sufficient oxygen into the
pack to prevent the development of an anaerobic environment. A typical type is a ‘styrofoam’
tray with an oxygen permeable film over-wrap. If these packs are used, it is important that
retailers are trained not to stack the packs in such a way that would block the film over-wrap
and reduce the oxygen permeability.
Anon, (1979), Codex Standards for Smoked Fish, available at
Anon, (2001), Processing parameters needed to control pathogens in cold smoked fish -
conclusions and research needs, U. S. Food and Drug Administration Center for Food Safety
and Applied Nutrition, available at
Brownell, B., Practical Guide to Improved Fish Smoking in West Africa (1983), UNICEF,
available from FAO, Rome, or at
Jallow, A.M., 1994. Utilization of Bonga (Ethmalosa Fimbriata) in West Africa, FAO Fisheries
Circular No. 870, Food And Agriculture Organization, Rome.
Phillips, J., (undated), Smoking Times and Temperatures Chart, available at www.smoking-
Zinsou, J. and Wentholt, W., (1989), A Practical Guide to the Construction and Introduction
of the Chorkor Smoker, IDAF Project, Cotonou, IDAF/WP/23, available at
Further information
Charcuterie: The Craft of Salting, Smoking, and Curing, Ruhlman, M., Keller, T.,
2005, WW Norton & Co, New York.
Cold-smoking and salt-curing meat, fish, and game, Livingston, A. D., 1995, Lyons
and Burford, Publishers.
Cured meat products, Practical Action Technical Brief, available at
Fish drying and smoking, Doe, P.E., 1998, Woodhead Publishing, Cambridge.
How To Smoke Fish, Spira, J., 2007. Spira International, Inc., Huntington Beach,
California, available at
How to Smoke Meat Guide, Phillips, J., available at
Mastering the Craft of Smoking Food, Anderson, W.R., 2006, Burford Books, 101
East State St., #301, Ithaca, NY 13850.
Meat Smoking and Smokehouse Design, Marianski, S., Marianski, A., and Marianski,
R., 2009, Bookmagic LLC, available from
Practical Food Smoking, Walker, K., 1995, Neil Wilson Publishing, Glasgow, UK.
Smoked Cheese - a comprehensive guide for cheesemakers, Wendorff, W.L., 2010,
available at
Smoked Cheese - a comprehensive guide for cheesemakers, Wendorff, W.L., 2010,
Dept. of Food Science/Wisconsin Center for Dairy Research, Univ. of Wisconsin
Madison, available at
The Complete Manual of Small-scale Food Processing, Fellows, P.J., 2012. Practical
Action Publishing (in preparation).
The Smoking and Curing Book, 2nd Edn., Peacock, P., 2009, The Good Life Press at