The other is the hot smoking method, where the smoke temperature is generally above 62.8 degrees Celsius and is smoked for at least 30 minutes. Salmon after hot smoking should not be preserved and is usually eaten as it is. Cold-smoked salmon, after being sliced, will be packed in vacuum-packed bags and must be kept refrigerated or frozen for a shelf life of up to a year.
Nutrition experts believe the risk of eating smoked salmon raw is twofold: the source of the salmon and listeria.
Currently, the raw materials for smoked salmon processed by manufacturers include wild-caught salmon and farmed salmon. In recent years, due to limited sea-caught resources, far from meeting the export market demand, and thus many farmed salmon imported in large quantities. In the salmon farming process, feed and drugs are needed for feeding and disease treatment, and the safety and health of imported farmed salmon raw materials are at some risk.
In the smoked process, the salts contained in the salmon meat are made by the smoked plus high-temperature process, which often directly kills the pathogenic bacteria in the salmon products, and the higher the concentration of smoke, the higher the kill rate of Listeria monocytogenes. Listeria monocytogenes is ubiquitous in the environment and can be found in the vast majority of food products, and the biggest difference with other bacteria is that it can still grow slowly at refrigeration temperatures as low as 0 ° C. The optimal growth temperature of Listeria monocytogenes is generally in the range of 0 ° C to 45 ° C, and low temperatures are only -40 ° C can be killed, and smoked salmon in the production of a lower temperature.