Antimicrobial properties of liquid smoke fractions
Milly, Paul Jesse
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Liquid smoke can be utilized for their antimicrobial properties against a variety of Gram positive and Gram negative bacteria, yeast and molds. Liquid smoke prolongs the lag phase of certain Gram positive and Gram negative bacteria and yeasts and decreases the rate of mold growth. Smoke extract F1 (overall MIC > 1.5%) demonstrated the most versatile antimicrobial potential for industrial applications out of all the liquid smoke fractions tested. Liquid smoke condensates offer RTE meat processors a valuable option for complying with USDA/FSIS final rule (68 FR 34207) of employing a "post-pasteurization process." Extracts F1, F2, and F3 demonstrated an ability to inhibit the growth and destroy Listeria innocua M1 in food systems. Utilizing liquid smoke in processing RTE meat products offers the processor a means of guaranteeing product safety and complying with rules addressing environmental contamination from Listeria monocytogenes.