Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Authors: Vareltzis K.¹; Soultos N.²; Koidis P.²; Ambrosiadis J.¹; Genigeorgis C.²

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 30, Number 7, November 1997 , pp. 665-669(5)

Publisher: Academic Press

Abstract:

Sodium tripolyphosphate was evaluated using microbiological plating and sensory tests for its ability to decrease spoilage flora on chicken carcasses. The treated and control carcasses were kept at 4 °C and examined separately at days 0, 2 and 4 and every day thereafter to 10 d. The data showed the spoilage bacteria were always significantly less in the treated samples. During storage the total aerobic counts reduced from log₁₀ = 4.7 cfu/cm² to log₁₀ = 3.8 cfu/cm², B. thermosphacta from log₁₀ = 2.9 cfu/cm² to log₁₀ = 1.5 cfu/cm², Pseudomonas spp. from log₁₀ = 3.1 cfu/cm² to log₁₀ = 2.5 cfu/cm² and coliform counts from log₁₀ = 2.1 MPN/cm² to log₁₀ = 1.6 MPN/cm² (MPN = most probable number). Sensory evaluation scores indicated that the treated carcasses gave a noticeable putrid odour after day 7 (3.8 ± 0.10) whereas the control carcasses gave an odour after day 4 (3.5 ± 0.18) of storage. Slime formation in the controls was observed after day 5 (2.5 ± 0.23) while the treated carcasses were just beginning to show slime after day 8 (3.5 ± 0.13) of storage. In addition the polyphosphate treated carcasses stored at 4 °C for at least 3 more d than the controls.Copyright 1997 Academic Press Limited

Keywords: chicken carcasses; sodium trypolyphosphate; spoilage flora

Language: English

Document Type: Research article

Affiliations: 1: Laboratory of Food Technology of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 540 06, Greece 2: Laboratory of Food Hygiene, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 540 06, Greece

Publication date: 1997-11-01

• In this: publication
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• In this Subject: Nutrition & Food
• By this author: Vareltzis K. ;  Soultos N. ;  Koidis P. ;  Ambrosiadis J. ;  Genigeorgis C.

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