Effect of Ether Extracts from Condensed Wood Smokes on the Growth of Aeromonas hydrophila and Staphylococcus aureus

Abstract

Ether extracts of smoke condensates ("liquid smokes") from 20 different woods were screened for antimicrobial activity. Testing was done in trypticase soy broth of pH values in the range of 5.78-6.81 against three strains each of Aeromonns hydrophilu (ATCC 7965, K1414, BW37) and Sfaphylococcus aureus (ATCC 12600, LP, S6) incubated at 35°C. There was variation in inhibition of growth among types of liquid smoke, species, and strains of microorganisms tested. Staphylococcus uureus was generally more sensitive to inhibition than A. hydrophilu strains. The most inhibitory liquid smoke was derived from the sapwood of douglas fir. Other inhibitory liquid smokes were from birch, southern yellow pine, and aspen. The least inhibitory liquid smokes were derived from Iodge pole pine and mesquite woods.

Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods

“…The compounds identified and their relative concentrations varied greatly among the different condensates. The phenolic fraction of liquid smoke is believed to be the highest in antimicrobial and flavour activity (Sofos et al 1988 ;Faith et al 1992 ;Wendorff et al 1993). In the present study, the most potent extract at the levels tested, S2, presented a high concentration of phenols although not the highest.…”

“…Studies have shown very variable effects on bacterial, yeast and mould growth (Sofos et al 1988 ;Asita and Campbell 1990 ;Dillon and Patel 1993 ;Wendorff et al 1993 ;Potsky et al 1997). The temperatures used in the cold smoking process are not sufficient to kill the organisms and more modern smoked foods are lower in salt and preservatives.…”

Thermal death of bacterial pathogens in linguiça smoking

“…Smoking of foods, although mainly used for flavoring, has been shown to have antimicrobial effects (Faith, Yousef, & Luchansky, 1992;Maga, 1998;Sofos, Maga, & Boyle, 1988),. However, temperature of smoking plays a role as well.…”

Temperature Effects on the Antimicrobial Efficacy of Condensed Smoke and Lauric Arginate against Listeria and Salmonella

“…The tarry products containing carcinogenic polyaromatic hydrocar bons, which are not water soluble, are filtered out in order to meet stringent European food safety guidelines (10). The type of wood used to generate the smoke can affect the flavor and antimicrobial properties of the LS (3,4,46). Common woods include hickory and mesquite, but LS has also been prepared from rice hulls (22,23), coconut shells (59), and pecan shells (54).…”