Author/Authors :
Martin، نويسنده , , Elizabeth M. and O’Bryan، نويسنده , , Corliss A. and Lary Jr.، نويسنده , , Robert Y. and Griffis، نويسنده , , Carl L. and Vaughn، نويسنده , , Katherine L.S. and Marcy، نويسنده , , John A. and Ricke، نويسنده , , Steven C. and Crandall، نويسنده , , Philip G.، نويسنده ,
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.
