Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2450343 | Meat Science | 2010 | 5 Pages |
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/cm2 during the 48 h of storage while the levels on the liquid smoke treated frankfurters continued to decline until they were below detection level (1 cfu/100 cm2). 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 12 h post packaging.
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Authors
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,