Helminthic parasites: Cold smoking does not inactivate anisakids in salmon [57]. Freezing pre- or post-processing will eliminate the larvae. There are, however, no data demonstrating the presence of helminthic parasites in cold-smoked fish products in Australia and no epidemiological data indicating food-borne illness from this source.
Histamine: Time–temperature abuse of fish intended for smoking will potentially allow formation of histamine. Histamine and other biogenic amines are not destroyed in the cold-smoking process. Available data indicate that levels of histamine in smoked fish at retail in Australia are low (Appendix 4). Epidemiological data (Appendix 2) do not identify any smoked seafood as vehicles for outbreaks of scombroid fish poisoning.
