Our team recently perform a data collection of conventional smoking methods, analysing the safety and regulatory implications of traditional processes used in the production of smoked meats, fish, and cheese, comparing to flavourings. Prompted by recent genotoxicity concerns surrounding certain smoke flavouring products, we explored whether conventional smoking methods might offer a safer alternative.
The analysis highlights several critical safety and regulatory challenges concerning both traditional smoking and smoke flavouring processes. Among these, stands the presence of carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) and nitrosamines, which are commonly found in smoked foods. In fact, ensuring PAHs levels remain within safe limits is essential, particularly for traditional smoked foods that sometimes may be subject to regulatory exemptions (Norwegian Scientific Committee for Food Safety, 2024).
Preserving cultural heritage while meeting modern health standards is another important consideration in this deep dive. Some traditional smoking methods receive specific exemptions that enable producers to continue established practices while maintaining careful oversight (Food and Agriculture Organization of the United Nations, 2023). Furthermore, clear labelling guidelines are essential for distinguishing smoke-flavoured products from conventionally smoked items, helping consumers to make informed choices about the products they purchase (Food Safety Authority of Ireland, 2024).
For a more detailed exploration of these findings, you can access the full report at the following link.
“Nullius in verba” (Take nobody’s word for it) – Motto of the Royal Society