Authors: del Río, Elena; Alonso-Calleja, Carlos; Capita, Rosa

Source: Journal of Food Protection®, Volume 68, Number 4, April 2005 , pp. 866-869(4)

Publisher: International Association for Food Protection

Abstract:

To determine the efficacy of trisodium phosphate (TSP) against pathogenic and spoilage bacteria on poultry and to assess the influence of the bacterial combination of inoculum on TSP effect, chicken legs were coinoculated with similar concentrations of a pathogenic (Salmonella enterica ser. Enteritidis or Listeria monocytogenes) and a spoilage (Pseudomonas fluorescens or Brochothrix thermosphacta) bacteria. Samples were dipped in TSP (12%, 15 min) or were not treated (control). Microbiological analysis and pH determinations were carried out at 0, 1, 3, and 5 days of storage (3°C). Significant bacterial reductions (marked in gram-negative species) were observed on TSP-treated samples throughout refrigerated storage. Inoculum composition scarcely influenced the TSP effect against gram-positive bacteria. However, greater reductions were observed on gramnegative bacteria (Salmonella Enteritidis and P. fluorescens) when samples were coinoculated with B. thermosphacta and L. monocytogenes, respectively. Values of pH were higher in TSP-treated than in control samples at all sampling times. The combination of bacteria in inocula did not have a significant influence on pH values.

Document Type: Short communication

Affiliations: 1: Área de Nutrición y Bromatología, Escuela Superior y Técnica de Ingeniería Agraria, Avda. Astorga, s/n. 24400-Ponferrada, Spain

Publication date: 2005-04-01

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