[Carcinogenic effects of the curing smoke].

A list of the carcinogenic substances contained in the fume used in the production of smoked fish and its products is presented. The level of benz(a)pyrene in the smoked foods generally corresponds to the international standards, but it is hundreds times higher in hot-smoked small fish. The cancer risk of smoked products may be reduced in the production of slightly smoked foods or when liquid-smoke devices are used.