Application of liquid smoke alone and in combination with pre- and post-package pasteurization against Listeria monocytogenes on ready-to-eat meats

L. monocytogenes has been troublesome for many RTE meats. Our objectives were to examine the effect of liquid smoke extracts on the inhibition of L. monocytogenes on hotdogs (used as a meat matrix) when used alone or in combination with postpackage pasteurization. Liquid smoke extracts were able to reduce and control growth of L. monocytogenes on franks when treated for as long as 90 sec and as short as 1 sec or when dropped through an atomized mist produced by a pressurized spray canister. Surface application of liquid smoke by dipping or spraying may inhibit the growth of L. monocytogenes on hotdogs during shelf life. Thermal surface pasteurization was also examined in combination with liquid smoke extracts against L. monocytogenes and demonstrated that one or more liquid smoke extracts combined with a thermal process are capable of providing synergistic reduction of L. monocytogenes to achieve a USDA-FSIS Alternative 1 process.