Evaluation of a phosphate to control pathogen growth in fresh and processed meat products

Journal of Food Protection

Volumn 59, Issue 4, 1996, Pages 356-359

  Flores, Lisa M ^a   Sumner, Susan S ^a   Peters, Dianne L ^a   Mandigo, Roger ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

E. coli O157:H7; L. monocytogenes; Phosphates; Processed meats; S. typhimurium

Indexed keywords

ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0013119151     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.4.356     Document Type: Review

References (8)

1. Bender, F. G., and E. Brotsky. May 1991. Process for treating poultry carcasses to control Salmonella growth. U.S. patent 5,6069,922.
2. Choi, Y. L., C. L. Kastner, and D. H. Kropf. 1987. Effect of hot boning and various levels of salt and phosphate on protein solubility, functionality, and storage characteristics of preblended pork used in frankfurters. J. Food Port. 50:1025-1036.
3. Junttila, J., J. Hirn, P. Hill, and E. Nurmi. 1989. Effect of different levels of nitrite and nitrate on the survival of Listeria monocytogenes during manufacture of fermented sausage. J. Food Prot. 52:158-161.
4. Kim, J. W., and W. F. Slavick. 1994. Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli O157:H7 and Salmonella typhinurium. J. Food Sci. 59:20-22.
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6. Molins, R. A., A. A. Kraft, and D.G. Olson. 1985. Effect of phosphates on bacterial growth in refrigerated uncooked bratwurst. J. Food Sci. 50:531-532.
7. Molins, R. A., A. A. Kraft, D. G. Olson, and D. K. Hotchkiss. 1984. Recovery of selected bacteria in media containing 0.5% food grade poly- and pyrophosphates. J. Food Sci. 49:948-949.
8. Nielson, H.-J. S., and P. Zeuthen. 1983. Influence of phosphate and glucose addition on some important spoilage bacteria in vacuum packaged bologen-type sausage. J. Food Prot. 46:1078-1083.