Persistent Link:
http://hdl.handle.net/10150/276677
Title:
The effect of liquid smoke on Listeria monocytogenes
Author:
Messina, Maria Cipolla, 1961-
Issue Date:
1988
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Four strains of Listeria monocytogenes (LCDC 81-861, ATCC 19115, M1 and M2) examined in pure culture behaved similarly when exposed to a concentration of 0.5% CharSol C-10 liquid smoke by reducing Listeria numbers to an undetectable level within 4 hours post treatment. However, at the lower concentration of 0.25% liquid smoke, differences in resistance to the antimicrobial properties of smoke components become evident among these strains indicating that a level of 0.5% liquid smoke is more effective in controlling this organism. CharSol C-10 liquid smoke was used as a full strength dip treatment for beef franks surface inoculated with six strains of L. monocytogenes (LCDC 81-861, ATCC 19115, M1, M2, M5, and C6) then vacuum packaged and stored at 4 ± 1°C for 72 hours. Beef franks dipped in CharSol C-10 liquid smoke exhibited a significant (P < 0.001) reduction in L. monocytogenes numbers after 72 hours of storage at both inoculum levels of 1 x 10³ cells/ml and 1 x 10⁵ cells/ml.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Antibacterial agents.; Listeria monocytogenes.; Smoked meat.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Graduate College; Nutrition and Food Science
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleThe effect of liquid smoke on Listeria monocytogenesen_US
dc.creatorMessina, Maria Cipolla, 1961-en_US
dc.contributor.authorMessina, Maria Cipolla, 1961-en_US
dc.date.issued1988en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractFour strains of Listeria monocytogenes (LCDC 81-861, ATCC 19115, M1 and M2) examined in pure culture behaved similarly when exposed to a concentration of 0.5% CharSol C-10 liquid smoke by reducing Listeria numbers to an undetectable level within 4 hours post treatment. However, at the lower concentration of 0.25% liquid smoke, differences in resistance to the antimicrobial properties of smoke components become evident among these strains indicating that a level of 0.5% liquid smoke is more effective in controlling this organism. CharSol C-10 liquid smoke was used as a full strength dip treatment for beef franks surface inoculated with six strains of L. monocytogenes (LCDC 81-861, ATCC 19115, M1, M2, M5, and C6) then vacuum packaged and stored at 4 ± 1°C for 72 hours. Beef franks dipped in CharSol C-10 liquid smoke exhibited a significant (P < 0.001) reduction in L. monocytogenes numbers after 72 hours of storage at both inoculum levels of 1 x 10³ cells/ml and 1 x 10⁵ cells/ml.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.subjectAntibacterial agents.en_US
dc.subjectListeria monocytogenes.en_US
dc.subjectSmoked meat.en_US
thesis.degree.nameM.S.en_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutrition and Food Scienceen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.identifier.proquest1333253en_US
dc.identifier.oclc20361638en_US
dc.identifier.bibrecord.b16987391en_US
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