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Smoking
Smoking exposes food to smoke from burning or smoldering wood, adding flavor and sometimes contributing to preservation. However, smoking alone does not reliably destroy all foodborne pathogens or make food safe for storage without refrigeration.
Hot smoking combines smoke with heat that cooks food. Cold smoking uses lower temperatures and may leave food uncooked; it therefore requires additional validated controls to manage microbial hazards. Use an accurate food thermometer and follow tested procedures appropriate for the product.
Unless a product has been manufactured using a validated shelf-stable process, keep smoked meat, poultry and seafood refrigerated or frozen. Prevent cross-contamination, and refrigerate perishable foods promptly.
Smoking Meat and Poultry — USDA FSIS
USDA consumer guidance on safe smoking, temperature control and handling.
Safe Minimum Internal Temperatures — FoodSafety.gov
Federal reference for safe cooking temperatures.
Fish and Fishery Products Hazards and Controls Guidance — FDA
Technical guidance describing hazards and controls relevant to smoked fish and seafood.
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