THE EFFECT OF LIQUID SMOKE ON FOODBORNE PATHOGENS IN READY-TO-EAT MEAT PRODUCTS

Liquid smoke is increasingly used in ready-to-eat meat products as a natural preservative with antimicrobial and antioxidant properties. This study investigated the efficacy of a commercial liquid smoke preparation (Cloud S9, Kerry, USA) against Listeria monocytogenes ATCC 13932, Escherichia coli ATCC 25922, and Salmonella Enteritidis ATCC 13076 in chicken and beef ham. Meat products were inoculated with each bacterial strain and treated with liquid smoke at concentrations of 1%, 2.5%, and 5%, and untreated samples were used as controls. Bacterial counts were assessed after 2 hours, 7 days, and 14 days of refrigerated storage (4 °C). Liquid smoke significantly inhibited bacterial growth in a concentration-dependent manner. For Listeria monocytogenes, 5% liquid smoke achieved > 2 log cfu/g reductions after 14 days, while lower concentrations suppressed growth without elimination. Escherichia coli and Salmonella Enteritidis exhibited comparatively lower sensitivity, with most treatments producing bacteriostatic rather than bactericidal effects; however, 5% liquid smoke achieved a measurable reduction of Escherichia coli in chicken ham. These findings confirm the antimicrobial potential of liquid smoke as a complementary hurdle to enhance the microbial safety of ready-to-eat meat products, while also underscoring the ongoing necessity for stringent hygiene practices.