Here it is described the problems related to smoked products and its remedies. Thank you.

1. FACULTY OF FISHERY SCIENCES
A SEMINAR ON
Problems in Fish Smoking and Their Treatment
SUBMITTED BY:
SAILESH MAHAPATRA
B.F.Sc 3rd yr. 2nd sem.
ROLL NO. F/2016/21
SUBMITTED TO:
Mr. Prasanta murmu
Asst. Professor,
DEPT. OF FPT

3. DANGERS OF
EATING SMOKED
FISH

4. Increased Risk of Cancer:
■ People who eat a lot of smoked products may be more
likely to develop prostate, colon, rectal and pancreatic
cancer, the NationalCancer Institute notes.
■ The institute suggests that the higher rate of cancer
diagnoses in people who eat smoked meats frequently may
be related to their consumption of heterocyclic amines
and polycyclic aromatic hydrocarbons(PAH).
■ These dangerous chemicals are formed when fats and
other juices from meat drip over an open fire, as they do
during the smoking process.
■ Wood smoke may contain traces of a polynuclear aromatic
hydrocarbon(PAH) 3,4 benzopyrene (C20H10) which is
carcinogenic.
(Ref. Post-harvestTechnology of Fish and Fish Products by K.K.
Balachandran pg. no. 126)

5. Increased Risk of Gastrointestinal Infection
■ Gastrointestinal infection may also occur as a
result of a diet high in smoked fish.
■ While a number of bacterial conditions can
occur as a result of eating smoked fish, Listeria
monocytogenes infections are especially
common.
■ Listeria monocytogenes can cause loss of
appetite, lethargy, vomiting and respiratory
distress.
■ E.coli contaminations, which can result in
bloody diarrhea, can occur during processing
or if food handlers don't practice proper
hygiene.
(Ref.:•Food Safety News: Seven E. coli 045 Cases Linked to Smok Meat
•University of Maryland Medical Center: Listeriosis )

6. ■ Researchers in a 2008 study in "International
Journal of Food Microbiology" report that the
bacterium Listeria monocytogenes can grow to
high numbers in cold-smoked salmon.
■ Listeriosis, the term used for infection caused
by Listeria monocytogenes, is characterized by
diarrhea, high fever, muscle aches and
convulsions and affects primarily pregnant
women, newborns, older adults and adults with
weakened immune systems.
■ The infection causes death in approximately 16
% of those who become seriously ill.
■ Even when smoked salmon is stored in your
refrigerator, Listeria monocytogenes can
continue to grow.
(Ref.:University of Maryland Medical Center:
Listeriosis )

7. Increased Heart and Diabetes Risks
■ The high sodium content is one of the main
culprits behind health risks associated with
smoked meats.
■ A September 2010 report from the Harvard
Family Health Guide revealed that eating such
meats increased the likelihood of developing
both type 2 diabetes and heart disease.
■ Every daily serving of these meats increased
the chances of developing
diabetes by 19 %
&
heart disease risk jumped 42 %.
(Ref.:National Heart, Lung, and Blood Institute:
Risk Factors
American Heart Association: Shaking the Salt
Habit
UW Health: Guidelines for a Low Sodium Diet )

8. Insidious Sodium Effect:
■ A 3-ounce serving of smoked salmon
contains 1,700 milligrams of sodium, more
than the 1,500 milligrams recommended by
the U.S. Department of Health and Human
Services.
■ Research published in "Diabetes Care" in
2011 reports that sodium is independently
associated with all causes of death and end-
stage kidney disease in patients with type 1
diabetes (insulin-dependent diabetes).

9. Partial Drying Of Fish:
■ Smoking causes partial drying of
the fish.
■ This will present a physical barrier
to the passage of the micro
organisms and also retard the
proliferation of aerobic microflora.
(Ref.:Post-harvestTechnology of Fish
and Fish Products by K.K. Balachandran
pg. no. 127)
Cold-smoked salmon fish

10. REMEDY

11. Problem: Cancer & tumor
■ Solution:
■ Consume smoked products as low as
possible or should not grow a habit of
eating such foods daily.( NationalCancer
Institute: Gastric CancerTreatment )
■ To reduce your risk of cancer, including
stomach cancer, the World Cancer
Research Fundation recommends you
limit your intake of red meat to no more
than 18 ounces a week, with very little to
none of that coming from processed
fishes such as smoked fishes.

12. Problem: Attack of micro organism & partial drying
■ Solution:
■ Smoking at higher temperature (750 – 800C) as in hot smoking
will destroy the harmful enzymes as well as bacteria.
■ Phenolic compounds like guaiacol and its homologues are
effective antioxidants providing protection against auto-
oxidation.
■ Antimicrobial agents like phenols, formaldehyde etc.
deposited on the fish control the microbial spoilage to a great
extent.
(Post-harvestTechnology of Fish and Fish Products by K.K.
Balachandran pg. no. 127)
■ Cook fishes to a temperature of 1650 Fahrenheit to kill the
bacteria.
(Ref.:Centers for Disease Control and Prevention: Botulism & Washington State
University and Oregon State University and University of Idaho:You Can Prevent
Food-borne Illness & World Journal of Gastroenterology: Nitrosamine and Related
Food Intake and Gastric and Oesophageal Cancer Risk: A Systematic Review of the
Epidemiological Evidence)

13. Problem: Increased Heart and Diabetes
Risks & Insidious Sodium Effect
■ Solution:
■ Minimize these health risks by eating smoked
salmon less often. ("Diabetes Care";The
Association Between Dietary Sodium Intake,
ESRD, andAll-Cause Mortality in Patients with
Type 1 Diabetes; M.C.Thomas, et al.; February
2011 )
■ Balance your sodium intake by consuming low-
sodium foods on days when you do eat the
smoked fish. (Centers For DiseaseControl and
Prevention: Sodium, the Facts )

14. Thank you…