Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters

Elizabeth M Martin; Corliss A O'Bryan; Robert Y Lary Jr; Carl L Griffis; Katherine L S Vaughn; John A Marcy; Steven C Ricke; Philip G Crandall

doi:10.1016/j.meatsci.2010.03.017

Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters

Meat Sci. 2010 Aug;85(4):640-4. doi: 10.1016/j.meatsci.2010.03.017. Epub 2010 Mar 21.

Authors

Elizabeth M Martin¹, Corliss A O'Bryan, Robert Y Lary Jr, Carl L Griffis, Katherine L S Vaughn, John A Marcy, Steven C Ricke, Philip G Crandall

Affiliation

¹ Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72704, USA.

PMID: 20416807
DOI: 10.1016/j.meatsci.2010.03.017

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Chickens
Food Microbiology*
Food Preservation / methods*
Listeria monocytogenes / growth & development*
Meat Products / microbiology*
Smoke*
Swine

Substances

Smoke