title: Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters.
abstract: 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.
authors.affiliation: Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Elizabeth M
authors.initials: EM
authors.lastname: Martin
authors.forename: Corliss A
authors.initials: CA
authors.lastname: O'Bryan
authors.forename: Robert Y
authors.initials: RY
authors.lastname: Lary
authors.forename: Carl L
authors.initials: CL
authors.lastname: Griffis
authors.forename: Katherine L S
authors.initials: KL
authors.lastname: Vaughn
authors.forename: John A
authors.initials: JA
authors.lastname: Marcy
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
authors.forename: Philip G
authors.initials: PG
authors.lastname: Crandall
mesh_terms: 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
chemical_list: D012906:Smoke