Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature

Suñén, Ester; Fernandez-Galian, Belen; Aristimuño, Carol

doi:10.1006/fmic.2001.0411

Cited by 60 publications

(56 citation statements)

References 24 publications

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“…Faith et al (1992) found that CharSol Supreme at 0.2 and 0.6% levels in wiener exudates inactivated L. monocytogenes within 1 to 5 d respectively and stated that the antimicrobial activity is due to presence of phenols. On the contrary, Sunen et al (2001) demonstrated that higher phenol concentrations in commercial liquid smokes do not correlate with higher antimicrobial activity against L. monocytogenes. Faith et al (1992) reported that it is not the concentration but the kinds of phenol present in liquid smoke that affects its antimicrobial potential.…”

Section: Effect Of Liquid Smoke On L Monocytogenesmentioning

confidence: 91%

“…Liquid smoke exhibits antimicrobial activity against bacteria such as Yersinia entericolitica and Aeromonas hydrophila and molds such as Penicillium, Aspergillus, and Mucor spp. on food products (Wendorff and Wee, 1997;Sunen et al, 2001). No clear trends between the control (0% smoke) and smoke treatments throughout the storage study indicate that the products were cooked thoroughly, handled and packed hygienically postcooking, and maintained under vacuum at 4°C to prevent the growth of any of the above bacteria.…”

Section: Microbiological Quality Of Frankfurters Treated With Liquid mentioning

confidence: 99%

“…Several studies have been conducted on the use of liquid smoke as a postlethality dip/spray treatment to reduce/eliminate Listeria on RTE products (Sunen et al, 2001;Vitt et al, 2001;Milly, 2003;Gedela et al, 2007 a,b). Antimicrobial efficacy of liquid smoke can be enhanced by lowering the pH with organic acids (Faith et al, 1992) and therefore can only be applied on product surface rather than incorporating it as an ingredient.…”

Section: Introductionmentioning

confidence: 97%

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Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Morey¹,

Bratcher

Singh³

et al. 2012

Poultry Science

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Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

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Section: Effect Of Liquid Smoke On L Monocytogenesmentioning

confidence: 91%

Section: Microbiological Quality Of Frankfurters Treated With Liquid mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Morey¹,

Bratcher

Singh³

et al. 2012

Poultry Science

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“…A number of researchers have reported that these pathogens can be frequently isolated from smoked products (Suñen, Fernandez-Galian, & Aristimuno, 2001). PVC at the beginning of storage was measured in all samples as 0.95 log cfu/g.…”

Section: Microbiological Analysismentioning

confidence: 99%

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Alçiçek

2011

Food Chemistry

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“…A shelf-life of 25-45 days has been estimated for salmon processed this way (Table 2). Indeed, both the phenolic and carbonyl fractions show antimicrobial properties (Maga 1987, Painter 1998, Suñén 1998, Suñén et al 2001, Suñén et al 2003. However, liquid smokes with a low pH and a high carbonyl content are those with the greatest antimicrobial potential against both Gram negative and positive organisms (Milly et al 2005).…”

Section: Smokingmentioning

confidence: 99%

Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

Martínez

Egea²,

Guillén³

et al. 2008

AFSci

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The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon 'smoked' by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dry or brine salting is better for salmon flesh destined to be treated by liquid smoking. Secondly, influence of liquid smoking on the sensorial, physicochemical and textural characteristics of the flesh are described, as are its effects on potential spoilage organisms.

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Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature

Cited by 60 publications

References 24 publications

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

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