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December 4, 2025Archives of Veterinary MedicineOpen Access

The Effect of Liquid Smoke on Foodborne Pathogens in Ready-to-Eat Meat Products

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Authors

KPKiril PopovskiMMMarija Ratkova ManovskaDJDean Jankuloski

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Overview

Observational analysis showed liquid smoke reduces foodborne pathogens in meat products, suggesting hygiene practices improve safety.

Key Points

  • Inhibition of bacterial growth was observed, particularly with Listeria monocytogenes and liquid smoke at 5%.
  • After 14 days, 5% liquid smoke achieved over 2 log cfu/g reductions for Listeria monocytogenes.
  • Analysis used refrigerated storage at 4 °C for assessing bacterial counts of various pathogens after treatment.
  • These findings highlight that liquid smoke can enhance microbial safety, but hygiene practices remain critical.

Cite This Study

Popovski et al. (2025) studied this question.

synapsesocial.com/papers/694023f32d562116f28fd8ebhttps://doi.org/10.46784/e-avm.v18i2.515
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