Conventional smoking processes

In response to recent risk management discussions, EFSA has been assigned the responsibility of providing a comprehensive scientific opinion on the safety of smoked meat, smoked meat products, smoked fish and fishery products, and smoked cheese. The focus will be on products that are produced through the conventional smoking process as compared to the use of smoke flavouring. EFSA's previous evaluations, which raised genotoxicity and safety concerns regarding eight smoke flavouring primary products, prompted risk managers to evaluate the viability and safety of conventional smoking as an alternative to these flavourings.The objective of this deep dive is to offer a thorough comprehension of the positions and concerns of EFSA's partners and stakeholders regarding the use of the conventional smoking process as compared to the use of smoke flavouring.