title: Functionality of liquid smoke as an all-natural antimicrobial in food preservation.
abstract: The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas.
authors.affiliation: Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA.
authors.forename: Jody M
authors.initials: JM
authors.lastname: Lingbeck
authors.affiliation: Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA.
authors.forename: Paola
authors.initials: P
authors.lastname: Cordero
authors.affiliation: Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA.
authors.forename: Corliss A
authors.initials: CA
authors.lastname: O'Bryan
authors.affiliation: Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA.
authors.forename: Michael G
authors.initials: MG
authors.lastname: Johnson
authors.affiliation: Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA; Department of Poultry Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
authors.affiliation: Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, USA; Department of Food Science and Center for Food Safety, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA. Electronic address: crandal@uark.edu.
authors.forename: Philip G
authors.initials: PG
authors.lastname: Crandall
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects*; D005421:Flavoring Agents; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D008460:Meat / Q000382:microbiology*; D012906:Smoke; D014934:Wood
chemical_list: D000900:Anti-Bacterial Agents; D005421:Flavoring Agents; D005520:Food Preservatives; D012906:Smoke
keywords: Antimicrobial; Liquid smoke; Listeria monocytogenes; Salmonella