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.

This thesis deals with quality meats and smoked hams in relation to their consumption. The smoked meat that I focused on and presented the hams samples came only from industrial production .

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2004. / Härtill 6 uppsatser.