Formulation B Use of various 0.25% Char-Sol and Arro-Smoke P50 , M.C., H.A. Ahmad, J.A. L. – liquid smoke resulted in a 5 log reduction of Marchello, C.P. Gerba, and monocytogenes L. survival and products at 0.25% in 4 hours. M.W. Paquette. 1988. The monocytogenes growth and 0.5% effect of liquid smoke on 0.25% Chardex Hickory resulted in a 5 Listeria monocytogenes. log reduction of in Journal of Food Protection. L. monocytogenes 24 hours. 51 (8) 629-631. 0.25% CharSol PN-9 resulted in a 5 log reduction of in L. monocytogenes 48 hours. 0.25% Charoil Hickory resulted in a 5 log reduction of L. in monocytogenes 96 hours. 0.5% Chardex Hickory, Arro-Smoke P50, and CharSol-10, resulted in a 5 log reduction of in 4 L. monocytogenes hours. 0.5% CharSol PN-9 and Charoil Hickory resulted in a 5 log reduction of in 24 hours. L. monocytogenes B Growth of pH of product is is not likely to Glass, K.A., and M.P. L. Listeria monocytogenes – near or 5.0, grow; however if contaminated prior to Doyle. 1989. Fate of monocytogenes stored at 40˚F storage it will not be destroyed. in Listeria monocytogenes (4.4˚C) processed meat products Roast beef during refrigerated storage. L. monocytogenes – Roast Beef (<1% changed in log units decline 1 unit to Applied and Environmental NaCl, 4.61-5.31pH increase 2 units in 6 weeks. Microbiology. 55 (6) after week 2)
Formulation B – L. monocytogenes survival and growth Use of various liquid smoke products at 0.25% and 0.5% 0.25% Char-Sol and Arro-Smoke P50 resulted in a 5 log reduction of L. monocytogenes in 4 hours. 0.25% Chardex Hickory resulted in a 5 log reduction of L. monocytogenes in 24 hours. 0.25% CharSol PN-9 resulted in a 5 log reduction of L. monocytogenes in 48 hours. 0.25% Charoil Hickory resulted in a 5 log reduction of L. monocytogenes in 96 hours. 0.5% Chardex Hickory, Arro-Smoke P50, and CharSol-10, resulted in a 5 log reduction of L. monocytogenes in 4 hours. 0.5% CharSol PN-9 and Charoil Hickory resulted in a 5 log reduction of L. monocytogenes in 24 hours. , M.C., H.A. Ahmad, J.A. Marchello, C.P. Gerba, and M.W. Paquette. 1988. The effect of liquid smoke on Listeria monocytogenes. Journal of Food Protection. 51 (8) 629-631. B – Growth of L. monocytogenes pH of product is near or 5.0, stored at 40˚F (4.4˚C) Roast Beef (<1% NaCl, 4.61-5.31pH after week 2) Listeria monocytogenes is not likely to grow; however if contaminated prior to storage it will not be destroyed. Roast beef – L. monocytogenes changed in log units decline 1 unit to increase 2 units in 6 weeks. Glass, K.A., and M.P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology. 55 (6)