The effect of liquid smoke on Listeria monocytogenes

摘要: Although no documented outbreaks of listeriosis have been associated with the consumption meat in United States, Listeria monocytogenes is common to environment processing plants. In an effort control potential hazard surface contamination beef franks L. , five different Red Arrow smoke products were evaluated for their antimicrobial activity 0.5% and 0.25% preparations against LCDC 81-861, a serotype 4b strain. 0.5%, CharSol-10, Aro-Smoke P-50, CharDex Hickory effective reducing viable cell numbers below detection within 4 h CharSol PN-9 CharOil gave similar results 24 h. 0.25%, CharSol-10 P-50 again demonstrated strong effects h, but Hickory, PN-9, are reduced at this concentration requiring 24, 48, 96 respectively, reduce microbial detection. Since pure culture, it was selected as liquid be used full strength dip treatment inoculated 6 strains then vacuum packaged stored 4±l°C 72 untreated franks, remained unchanged after while dipped exhibited greater than 99.9% reduction storage.