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

Abstract

E. SUÑ E N. 1998. Antimicrobial activity of seven commercial smoke preparations (four liquid and three solid) was studied. The minimum inhibitory concentration (MIC) was determined against a selection of food spoilage and pathogenic micro-organisms. The main smoke components were identified and quantified by gas chromatography/mass spectrometry. The most effective condensate was S2. All strains except Salmonella enteritidis were inhibited by S2 with an MIC ³0·5-1·5%. Smoke extract L2 inhibited growth of Vibrio vulnificus, Yersinia enterocolitica, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, L. inocua, Brochothrix thermosphacta and Lactococcus lactis ssp. lactis with an MIC of ³0·2-0·8%. The condensate L3 inhibited effectively V. vulnificus, B. subtilis, L. innocua and Staph. aureus. L1, L4, S1 and S3 had no inhibitory effects at levels tested against most micro-organisms. Vibrio vulnificus was the most susceptible micro-organism to test compounds. The antimicrobial activity of smoke preparations was related to the concentration of phenols.

Elucidation of Listeria monocytogenes Contamination Routes in Cold-Smoked Salmon Processing Plants Detected by DNA-Based Typing Methods

“…Two processes, smoking and freezing, separate the raw material from the sliced material, and both processes are known to reduce bacterial levels (8,35,36). The shift in DNA types during processing could be explained by different abilities of different DNA types to withstand freezing or smoking.…”

“…Differential susceptibility to freezing was suggested previously by Destro et al (5), who found that only two PFGE profile groups were present on a frozen shrimp product even though nine different groups were isolated from shrimp in the processing area. Guyer and Jemmi (16) found that the cold-smoking process did not affect L. monocytogenes, although it has been reported that smoke compounds are inhibitory to L. monocytogenes (35,36). Eklund et al (7) observed a decrease in L. monocytogenes populations in surface-inoculated portions treated with smoke and an increase when the organism was injected into the injector of the flesh.…”

The microbiology of cold smoked salmon

“…Given this, LS may be more suitable because the concentration can be controlled so that uniform color, taste and inhibitory properties are achieved (Eklund et al, 1982). It is a big difference in bacteriostatic effect between the different types of commercially available LS (and also commercial products for generated smoke), and the oil-based ones are generally the least effective (Messina, Ahmad, Marchello, Gerba, & Paquette, 1988;Poysky et al, 1997;Sunen, 1998). Thurette et al (1998) found that LS, expressed as phenol concentration, was the main factor inhibiting the growth of L. monocytogenes in medium.…”

Binary combination of epsilon-poly-l-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat

“…Isoeugenol has previously been suggested to be the most active antimicrobial compound in liquid smoke, which could be added to processed meats as an effective hurdle to limit growth of a range of Gram-positive and Gram-negative bacteria (Faith et al, 1992;Suñen, 1998;Vitt et al, 2001).…”