Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters.
In a simulated post process contamination scenario liquid smoke was sprayed on the frankfurters after peeling, and then inoculated with Listeria monocytogenes (Lm). Samples that did not receive a liquid smoke spray remained at approximately 2 log cfu/cm(2) during the 48h of storage while the levels on the liquid smoke treated frankfurters continued to decline until they were below detection level (1 cfu/100 cm(2)). A shelf-life study lasting 140 days indicated that liquid smoke suppressed the growth of Lm for up to 130 days. An application of 2 or 3 ml liquid smoke at packaging resulted in at least a 1 log reduction of Lm within 12h post packaging.
Martin
Elizabeth M
EM
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72704, USA.
O'Bryan
Corliss A
CA
Lary
Robert Y
RY
Griffis
Carl L
CL
Vaughn
Katherine L S
KL
Marcy
John A
JA
Ricke
Steven C
SC
Crandall
Philip G
PG
D000818:Animals; D002417:Cattle; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008089:Listeria monocytogenes / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D012906:Smoke; D013552:Swine
D012906:Smoke