The effects of liquid smoke on E. coli in a model meat system have
been reported. Beef trimmings were inoculated with 7 log10 CFU/g of
the STEC strain E. coli O157:H7 and treated with a final concentration
of 8% of the liquid smoke fraction Code V (Hickory Specialties,
Brentwood, TN). Trimmings were then ground, formed into patties,
heat sealed and stored at 4 °C. Liquid smoke treated trimmings showed
a 2.3 log10 CFU/g reduction after three days of refrigerated storage compared
to untreated samples (Estrada-Muñoz, Boyle, & Marsden, 1998).