هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
 
 
Final Draft 
 
 
 
 
GSO 05/ FDS/270:2014  
 
 
 
 
 
الاسماك المدخنة والاسماك المدخنة المنكههوالاسماك المدخنة المجففة 
 Smoked Fish, Smoke -Flavoured Fish  
and Smoke -Dried Fish  
 
 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها  
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة. 
ICS: 67.120.30   
تقــديـم 
 
هيئـــة التقيــيس لــدو  مجلــس التعــاول لــدو  الخلــي  العربيــة هيئــة إقليميــة تزـــم فــ  عزــويتها ا جهـــزة 
الوطنية للمواصفات والمقاييس ف  دو  الخلي  العربيـة ، ومـن مهـاا الهيئــة إعـداد المواصـفات القياسيــة 
الخليجية بواسطة لجال فنية متخصصـة .  
 
وقـد قامت هيئة التقييس لـدو  مجلــس التعــاول لـدو  الخلـي  العربيــة ضـمن برنـام  عمـل اللجنـة الفنيـة  
رقـم ( 5 ) " اللجنة الفنيـة الخليجية لمواصفات قطـاع المنتجات الغذائية والزراعية " بتحـديث المواصفة
القياســية الخليجيــة رقـــم GSO 270 :1994    "الاســماا المدخنــة" وقامــت الامــارات العربيــة المتحــدة  
بإعداد مشروع هذه المواصفة .  
 
وقـد اعتمـدت هـذه المواصـفة كحئحــة فنيـة خليجيـة فـ  اجتمـاع مجلـس إدارة الهيئـة رقــم ( ) الـذي ع قــد 
بتاريخ     /     /     هـ ، الموافق     /     /       ا .  
 
على أل تلغ  المواصفة رقم GSO 270:1994 " الاسماا المدخنة " وتحل محلها 
 
Foreword  
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States.  
 
One of GSO main functions is to issue Gulf Standard/ Technical regulati on 
through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No: (5) "Technical Gulf 
committee for food and agriculture product standards" has updated the GSO 
standard No. GSO  270:1994 " Smoked Fish  " The draft standard has been 
prepared by (United Arab Emirates).  
 
This standard has been approved as Gulf Technical regulation by GSO Board 
of Directors in its meeting No…./….held on    /      /    H,      /       /       
 
The approved standard will replace and supersede the standard No.  GSO  
270:1994 Smoked Fish.  
 
 
 
 
 
 
 
 
    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
1 
 Smoked Fish, Smoke -Flavoured Fish and Smoke -Dried Fish   
 
1. Scope  
 
This gulf standard applies to smoked, smoke -flavoured  and smoke -dried fish 
prepared from fresh, chilled or frozen raw material. It deals with whole fish, fillets 
and sliced and similar products thereof. The standard applies to fish, either for 
direct consumption, for further processing, or for addition into specialty or minced 
products where fish constitutes only part of the edible contents.  
It does not apply to fish treated with carbon monoxide (filtered, or tasteless smoke), 
fish packaged in hermetically sealed containers processed to commercial sterility. 
Specialty or minced products as such are not included (e.g. fish -salads).  
 
2. Complementary Standards  
 
2.1    GSO 9: Labeling of prepackaged foodstuffs.  
2.2  GSO 20: Methods for the Determination of Contaminating Metallic Elements in 
Foodstuffs.  
2.3  GSO 21:  Hygienic Regulations for Food Plants and their Personnel.  
2.4  GSO 149: Un -bottled drinking water.  
2.5  GSO 150: Expiration dates for food products - Part 2: Voluntary expiration dates.  
2.6  GSO/CAC 193: General Standard for Contaminants and Toxins in Foo d and Feed.  
2.7  GSO 323: General Requirements for Transportation and Storage of Chilled and 
Frozen Foods.  
2.8  GSO 380: Chilled Fish.  
2.9  GSO 382, 383: Maximum allowable limits of pesticides residue in agricultural and 
food products – 1st and 2nd parts.  
2.10  GSO 384: Ice for human consumption.  
2.11 GSO 589: Method of physical and chemical test of fish, shell fish and their products   
2.12  GSO 655: Method of microbiological examination for meat, fish, and shell fish  
2.13 GSO 839: Food Packages - Part 1:  General Requirements  
2.14 GSO 988: Limits of Radiation Levels Permitted in Foodstuffs - Part 1.  
2.15  GSO 998 Method for detecting limits of Radiation Levels Permitted in agriculture 
and food products - Part 1: “Gamma Spectrometry Analysis - Caesium -134, 
Caesium -137”.  
2.16 GSO 1016: Microbiological Criteria of Food Product - Part 1.  
2.17 GSO 1026 : Code of Hygienic Practice for Preparation, Transportation, Handling 
and Storing of Fish.  
2.18 GSO 4961 : General principles of food hygiene.  
2.19 GSO 1881: Methods  of sampling fish, shell fish, and their products.  
2.20 GSO 1861: Fish Products - Determination of Histamine - Reference Method.  
 
3. Definition  
 
3.1 SMOKED FISH  
3.1.1 Product definition  
Smoked fish is prepared from fish that has undergone a hot or cold smoking process. The 
smoke must be applied through one of the smoking processes defined in Section 3.1.2 
and the end product must have smoked sensory characteristics. Spices and other optio nal 
ingredients may be used.  
3.1.2 Process definitions  for Smoked fish  
3.1.2.1  Smoking :    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
2 
 is a process of treating fish by exposing it to smoke from smoldering  wood or plant 
materials. This process is usually characterized  by an integrated combination of salting, 
drying, heating and smoking steps in a smoking chamber.  
3.1.2.2 Smoking by regenerated smoke : 
is a process of treating fish by exposing it to smoke which is regenerated by atomizing 
smoke condensate in a smoking ch amber under the time and temperature conditions 
similar to those for hot or cold smoking.  
3.1.2.3 Smoke Condensates:  
are products obtained by controlled thermal degradation of wood in a limited supply of 
oxygen(pyrolysis), subsequent condensation of the re sultant smoke vapours, and 
fractionation of the resulting liquid products.  
3.1.2.4 Hot smoking : 
is a process in which fish is smoked at an appropriate combination of temperature and 
time sufficient to cause the complete coagulation of the proteins in the f ish flesh. Hot 
smoking is generally sufficient to kill parasites, to destroy non -sporulated bacterial 
pathogens and to injure spores of human health concern.  
3.1.2.5 Cold smoking : 
is a process of treating fish with smoke using a time/temperature combinatio n that will 
not cause significant coagulation of the proteins in the fish flesh but that will cause some 
reduction of the water activity.  
3.1.2.6 Salting : 
is a process of treating fish with salt of food grade quality to lower water activity in fish 
flesh a nd to enhance flavour by any appropriate salting technology (e.g. dry salting, 
brining, injection salting).  
3.1.2. 7 Drying : 
is a process in which the moisture content in the fish is decreased to appropriate required 
characteristics under controlled hygieni c conditions.  
3.1.2. 8 Packaging : 
 is  a process in which smoked fish is put in a container,  either aerobically or  under  
reduced oxygen conditions, including under vacuum or in a modified atmosphere.  
3.1.2.9 Storage : 
is a process in which smoked fish is kept refrigerated or frozen to assure product quality  
and safety.  
 
3.2 SMOKE FLAVOURED FISH  
3.2.1 Product definition  
Smoke -flavoured fish is prepared from fish that has been treated with smoke flavours, 
without undergoing a smoking process as described in  Section 3.1. The end product must 
have a smoked taste. Spices and other optional ingredients may be used.  
3.2.2 Process definition  for Smoke -flavoured fish  
3.2.2.1 Smoke flavours : 
are either  smoke condensates  or  artificial  flavour   blends  prepared by  mixing 
chemically -defined substances in known amounts or any combination of both (smoke -
preparations).  
3.2.2.2 Smoke flavouring : 
is a process in which fish or fish preparations are treated with smoke flavour. The smoke 
flavour can be  applied by any technology (e.g. dipping, spraying, injecting, soaking).  
 
3.3 SMOKE -DRIED FISH  
3.3.1 Product definition  
Smoke -dried fish is prepared from fish that has undergone a combined smoking and    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
3 
 drying process and may include a salting process. The smoke must be applied through a 
smoke -drying process traditional for the respective country or an industrial smoke -
drying  process  and  the  end  product  must  have  smoke -dried  sensory  characteristics.  
Spices  and  other  optional ingredients may be used.  
 
3.3.2 Process definition  for Smoke -dried fish  
3.3.2.1 Smoke drying : 
is a process in which fish is treated by combined smoking and drying steps to such an 
extent that the final product can be stored and transported without refrigeration and to 
achiev e a water activity of 0.75 or less (10% moisture content or less), as necessary to 
control bacterial pathogens and fungal spoilage.  
 
3.4 DEFINITION  OF DEFECTIVES  
3.4.1  FOREIGN MATTER  
The presence in the sample unit of any matter, which has not been derived  from the fish, 
does not pose a threat to human health, and is readily recognized without magnification 
or is present at a level determined by any method including magnification that indicates 
non-compliance with good manufacturing practice.  
 
2.1.2  PARASI TES 
The presence of two or more visible parasites per kg of the sample unit with a capsular 
diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in 
length.  
 
2.1.2  ODOUR, FLAVOUR AND TEXTURE  
A sample unit affected by persistent a nd distinct objectionable odours, flavours, or 
textures indicative of decomposition, or rancidity, burning sensation or other sensorial 
impressions not characteristic of the product.  
 
4. REQUIREMENTS  
 
4.1 Smoked fish, smoke -flavoured  fish and smoke -dried fish shall be prepared from 
sound and wholesome fish, which may be fresh, chilled or frozen, and of a quality to be 
sold for human consumption after appropriate preparation.  
4.2 All ingredients used shall be of food grade quality and conform to all applicable 
GSO standards referenced in item 2. 1, item 2.8 and 2.10 . 
4.3 Wood or other plant material used for the generation of smoke or smoke -condensates 
must not contain toxic substances either naturally or through contamination, or after 
having been treated with chemicals, paint or impregnating materials. In addition, wood 
or other plant material must be handled in a way to avoid .  
4.4 The product of susceptible species shall not contain more than 10 mg of histamine 
per 100g fish flesh based on the average of the sample unit tested and all products in this 
Standard shall be free from persistent and objectionable odours and flavours 
characteristic of decomposition  
4.5 The Contaminants and Toxins content of the products shall not exceed the limits 
according to the GSO standard mentioned in (2.6).  
4.6 Smoking of fish should be done in a manner that minimizes the formation of 
polycyclic aromatic hydrocarbons (PAH).  This can be achieved by following the Code 
of Practice for the Reduction of Contamination of Food with Polycyclic Hydrocarbons 
(PAH).  
4.7 The products covered by the provisions of this Standard shall be prepared , handled , 
transport and storage  in accordance with the appropriate sections of the GSO standard    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
4 
 referenced in item 2. 2, item 2.3, item 2.18, item 2.17 and item 2.7 . 
4.8 Microbiologi cal content of the products shall not exceed the limits according to the 
GSO standard mentioned in (2.16).  
1.6 Products covered by this Standard shall not contain living parasites and particular 
attention needs to be paid to cold smoked or smoke -flavoured products, which should be 
frozen before or after smoking if a parasite hazard is present (see Annex 1).  
1.44 The ready to eat products shall comply with microbiological criteria for Listeria 
monocytogenes in ready -to-eat foods which was elaborated in the Annex II of the 
Guidelines on the Application of General Principles of Food Hygiene to the Control of 
Listeria monocytogenes in Ready to Eat Foods.  
1.44 Toxins of Clostridium botulinum are not allowed in smoked fish, smoke -flavoured 
fish and smoke -dried fi sh products. The formation of Clostridium botulinum toxin can be 
controlled through an application of a combination of science -based options such as 
packaging type, storage temperature, and water activity, e.g. by use of salt in the water 
phase. Examples a re shown in the Table in Annex 2, which addresses these control 
options.  
The products in an un  eviscerated state or may require evisceration, either before or after 
processing, in such a way as to minimize the risk of Clostridium botulinum.  
1.42 The produc t shall not contain histamine that exceeds 20 mg/100g fish flesh in any 
sample unit tested.  This applies only to susceptible species (e.g. Scombridae, Clupeidae, 
Engraulidae, Coryphaenidae, Pomatomidae, Scomberesocidae).  
1.42 The products shall not contai n any other substance in amounts, which may present a 
hazard to health in accordance with standards established by the GSO, and the final 
product shall be free from any foreign material that poses a threat to human health.  
15.4 The following food additives  allowed in smoked fish and smok e flavor ed fish:  
 
INS Number Additive Name Maximum Level in Product 
 Acidity Regulators 
260 Acetic acid, glacial GMP 
330 Citric acid GMP 
325 Sodium lactate GMP 
334 Tartaric acid, L[+] 200 mg/kg 
270 Lactic acid, L-, D-, DL- GMP 
326 Potassium lactate GMP 
327 
 
 Calcium lactate GMP 
Antioxidants 
301 Sodium ascorbate GMP 
316 Sodium erythorbate 
(sodium isoascorbate) GMP 
325 Sodium lactate GMP 
Colours 
 129 
160b(i) Allura Red AC 
Anna to extracts, bixin-based 300 mg/kg 
10 mg/kg, as bixin 
110 Sunset yellow FCF 100 mg/kg 
102 
 
 Tartrazine 100 mg/kg 
Packaging Gas  
290 Carbon dioxide GMP 
941 Nitrogen GMP    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
5 
 Preservatives (for reduced oxygen packaged products only)  
 200-203 Sorbates  2000 mg/kg as sorbic acid  
210-213                                      Benzoates  200 mg/kg as benzoic acid  
 
1.45 No additives are permitted in smoke – dried fish . 
1.49 The pesticides residue  of the products shall not exceed the limits according to the GSO 
standard mentioned in (2.9).  
1.44The radiation levels  of the products shall not exceed the limits according to the GSO 
standard mentioned in (2.14).  
1.44 The used packages shall comply with the GSO standard mentioned in (2.13).  
 
5. LABELLING  
 
 Without prejudice to the provisions of the Gulf standards referenced in item 2.1, the 
following specific provisions apply:  
5.1 The name of the food must be “smoked X” if treated by the processes described in 
paragraph 3.1, “smoke flavoured X” if treated by the processes described in paragraph 
3.2,”smoke -dried X” if treated by the processes described in paragraph 3.3, X being the 
common or usual name of the species of fish shall not mislead the consumer.  
5.2 The use of regenerated smoke must be indicated on the label.  
5.3 The label shall declare storage and handling instructions appropriate for the  product.  
5.4 Information specified  above shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, and the 
name and address of the manufacturer or packer, as well as storage instructions, shall 
appear on the container.  
How ever, the name and address of the manufacturer or packer may be replaced by an 
identification mark (e.g. plant approval number) provided that such a mark is clearly 
identifiable with the accompanying documents.  
5.5 The expiration date shall  be according to the GSO standard in (2.5).  
 
6. SAMPLING, EXAMINATION AND ANALYSIS  
 
6.1 SAMPLING  
The samples should be taken according to the gulf standard mentioned in item (2. 19). 
6.2 SENSORY AND PHYSICAL EXAMINATION  
Samples taken for sensory and physical examination shall be assessed by persons trained 
in such examination and in accordance with gulf standard contained in item (2. 11). 
6.3 DETERMINATION OF HISTAMINE  
The detection of histamine in the sample shall be in a ccordance with the Gulf Standard 
in item 2.20.  
6.4 DETERMINATION OF NET WEIGHT  
The net weight is determined as the weight of the product, exclusive of packaging 
material, interleaving material, etc.  
6.5 TEMPERATURES FOR THAWING  
Frozen samples of final prod ucts shall be thawed at refrigeration temperatures to 
maintain quality and safety.  
6.6 DETERMINATION OF LISTERIA MONOCYTOGENES  
The microbiological criteria for products in which growth of L. monocytogenes  will not 
occur are based on the use of the ISO 11290 -2 method. Other methods that provide    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
6 
 equivalent sensitivity, reproducibility, and reliability can be employed if they have been 
appropriately validated (e.g. based on ISO16140). The microbiological criteria for 
products in which growth of  L. monocyt ogenes  can occur are based on the use of ISO 
11290 -1 method. Other methods that provide equivalent sensitivity, reproducibility, and 
reliability can be employed if they have been appropriately validated (e.g. based on ISO 
16140).  
6.7 DETERMINATION OF CLOST RIDIUM BOTULINUM  
AOAC 977.26 for the detection of C. botulinum and its toxins in foods or other 
scientifically equivalent validated method. This method is not routinely performed on the 
product, but may be used when there is a suspicion of the presence of toxins.  
6.8 DETERMINATION OF WATER PHASE SALT  
The percentage salt (NaCl) in the aqueous phase can be determined by the following 
calculation:  
 
% salt aqueous phase =               
                 
 
% Moisture: AOAC, 952.08, Sec. 35.1.13, Solids (Total) in Seafood  
% Salt:  AOAC, 937.09, Sec. 35.1.18, Salt (Sodium Chloride) in Seafood  
  
6.9 DETERMINATION OF WATER ACTIVITY  
Water activity is determined by NMKL 168, 2001 | ISO 21807:2004  
6.10 DETERMINATION OF THE VIABILITY OF PARASITES  
Methods used for extractin g and testing the viability of parasites could include the 
method set out in Annex I or other validated methods for parasites acceptable to the 
competent authority having jurisdiction.  
6.11 DETERMINATION OF VISIBLE PARASITES  
The entire sample unit is exami ned for the presence of parasites non -destructively by 
placing appropriate portions of the thawed (if necessary) sample unit on a 5 mm thick 
acryl sheet with 45% translucency and candled with a light source giving 1500 lux 30 cm 
above the sheet.  
6.12 The d etection of limits of Radiation Levels shall be assessed by  the Gulf Standard 
mentioned in item 2.15.  
6.13 The samples’ microbiologic examination methods shall be in accordance with the 
Gulf Standard in item 2.12.  
 
7. LOT ACCEPTANCE  
 
A lot will be considered as meeting the requirements of this standard when:  
7.1The total number of defectives does not exceed the acceptance number (c) of an 
appropriate sampling plan (AQL -6.5) in the General Guidelines on Sampling (CAC/GL 
50-2004);  
7.2 The average net weight of a ll sample units is not less than the declared weight, 
provided there is no unreasonable short age in any container and no individual container 
is less than 95% of the declared weight; and  
7.3. The  essential  composition  and  quality  factors,  food  addi tives,  contaminants,  
hygiene  and  handling  and  labelling requirements are met. For histamine no sample 
unit shall exceed 20 mg/100 g of fish flesh as per the sampling plan chosen.  
  
 
 
    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
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 ANNEX 1  
 
Procedures sufficient to kill parasites  
 
A method that is acceptable to the competent authority having jurisdiction shall be used 
to kill parasites.  
 
Where freezing is required to kill parasites (i.e., cold smoked fish and smoke -flavoured 
fish) the fish must be frozen either before or after processing to a tem perature time 
combination sufficient to kill the living parasites.  
 
Examples of freezing processes that may be sufficient to kill some or all parasites are:  
 
•Freezing at -20ºC at the thermal centre of the product for 24 hours (for Anisakis species 
and Pse udoterranova  decipiens  only)1; 
 
•Freezing at -35ºC at the thermal centre of the product for 15 hours (all parasites);  
 
•Freezing at -20ºC at the thermal centre of the product for 168 hours (7 days) (all 
parasites).  
 
ANNEX 2  
Examples of combinations of product attributes that minimize  the likelihood of 
Clostridium botulinum toxin formation  
 
Countries where the products are to be consumed can be expected to make their science -
based risk management choices with the assistance of  this framework, e.g. select some 
options and exclude others, based on conditions within the country (e.g. nature and 
enforcement of refrigeration and shelf life controls; transportation times and conditions; 
variability in amount of salt in the aqueous ph ase that could occur despite best efforts to 
achieve a required percentage, etc.). This table applies to smoked fish and smoke -
flavoured fish where the smoke flavour is provided by smoke condensates. If the smoke 
flavour is imparted by artificial flavour b lends, then 5% aqueous phase salt would be 
required in order to provide complete protection at temperatures between 3°C and 10°C, 
or 10% aqueous phase salt would be required at any temperature over 10°C. This table 
does not apply to smoke -dried fish becaus e the required water activity of 0.75 or below 
(moisture content level of 10% or less) inhibits the growth of all foodborne pathogens so 
that refrigeration is not required.  
As an alternative to aqueous phase salt, certain time/temperature parameters can 
minimize  the likelihood that C. botulinum will grow in the product. C. botulinum cannot 
grow and produce toxin at or below 3ºC or below a water activity of 0.94. Other 
time/temperature combinations exist that similarly control the formation of toxin.1 
Where enforcement of shelf life as well as consumer acceptance of shelf life are norms, 
the country may select a system that relies on the combination of existing storage 
temperature conditions (i.e. during transport, retail storage, and consumer storage)  and 
shelf life limitations.  
 
 
 
 
1 Skinner,G.E.  and Larkin, J.W. (1998 ) Conservative prediction of time to Clostridium botulinum toxin formation 
for use with time-temperature indicators to ensure the safety of foods. (Journal of Food Protection 61, 1154-1160    GSO STANDARD                                                                             GSO 05/ FDS/270:2014 
 
8 
 Temperature -abuse has a direct impact on the safety and shelf -life of the products. 
Time/temperature integrators may be a useful tool to determine if the products have been 
temperature -abused.  
 
Produc t 
Temperature 
During Storage Packaging Aqueous   Phase   
Salt 
(NaC l) Comments 
Below 3oC  
Any packaging  
Not applicable. C. botulinum toxin canno t form below 3° C.  
Temperature monitoring is needed to ensure that 
the temperature does not exceed 3ºC. 
≥3oC to 5oC  
Aerobically 
Packaged No minimum water 
activity is needed . 
None theless, where 
there is a possibility 
of severe time/ 
temperature abuse, 
the country where 
the product is being 
consumed   mi ght 
choose an aqueous 
phase salt barrier of 
at least 3% to 3.5% 
(w/w) as an 
additional barrier. When these products are packaged aerobically, 5ºC 
is the m aximum recommended storage 
temperature for the control of pathogens generally 
and for quality. The aerobic packaging does not 
necessarily prevent growth and toxin formation of 
C. botulinum. In air-packaged products, aerobic 
spoilage organisms provide sensory signs of 
spoilage before the formation of toxin by C. 
botulinum. In addition in air packaging it is 
possible for anaerobic micro-environments to exist 
and toxin may form if the product is subject to 
severe time/temperature abuse. For that reason, 
the country where the product is consumed 
should still require aqueous phase salt as a barrier 
to growth of non-proteolytic strains of C. 
botulinum if there are concerns abou t the ability of 
transporters, retailers or consumers to m aintain 
time/temperature control. 
 
Frozen (< or = 
- 
18oC)  
Any packaging  
Not applicable. C. botulinum toxin cannot form when product is 
frozen. In the absence of adequate aqueous phase 
salt, toxin production can occur after thawing so, 
labelling information about the need for the 
consumer to keep the product frozen, to thaw it 
under refrigeration, and to use it immediately after 
thawing, is im portant. 
(≥3oC to 5oC)  
Redu ced Oxygen 
 
(including 
vacuum 
packaging + 
modified 
atmosphere 
 
packaging)  
Aqueous phase salt 
at minimum level of 
between 3% & 
3.5% (w/w) may be 
selected by  the  
country  where the 
product is to be 
consumed. Aqueous phase salt at a minimum level of 
between 3 and3.5% (w/w) (aqueous phase salt) in 
combination with refrigeration   will   significantly   
delay   (or   prevent)   toxin 
formation. For that reason, the country where the 
product is consumed should still require the higher 
aqueous phase salt as  a  barrier  to  growth  of  
non-proteolytic  strains  of  C. botulinum if there 
are concerns abou t temperature abuse of the 
product. 
 
References:   
- Codex Alimentarius Commission, Smoked Fish, Smoke -Flavoured Fish  
and Smoke -Dried Fish , CODEX STAN 31 1-2013.