Estrada-Munoz, R.Boyle, Elizabeth A. E.Marsden, James L.2010-09-022010-09-022010-09-02http://hdl.handle.net/2097/4777Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS and by 1.2, 2.0, 1.6, and 2.3 log 10 cfu/g after the trimmings were formed into patties and tested or stored under refrigeration for 1, 2, and 3 days, respectively (2 log10 reduction represents 99%) Thus, LS could make beef-containing products safer with respect to foodborne pathogens.BeefLiquid smokeEscherichia coli O157:H7Ground beefConference paper