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Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold Storage
Author(s) -
FOSTER R. D.,
MEAD G. C.
Publication year - 1976
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1976.tb00663.x
Subject(s) - polyphosphate , chicken breast , salmonella , poultry meat , food science , gastrocnemius muscle , chemistry , biology , biochemistry , phosphate , anatomy , bacteria , skeletal muscle , genetics
1 The behaviour of five salmonella serotypes in minced chicken breast (pH 5.8) and leg muscle (pH 6.4) held at 1 °C, ‐2 °C, ‐5 °C and ‐20 °C was studied with and without the addition of 0.35% polyphosphate (Puron 604). 2 In the absence of polyphosphate, survival of the test organisms was greater in breast than in leg muscle at all four temperatures, but was greatest at ‐20 °C in both types of muscle and least at ‐2 °C and ‐5 °C, just above and below the freezing point of the muscle. 3 Addition of polyphosphate increased the death rate of the salmonellae in breast muscle held at ‐2 °C and to a lesser extent at ‐20 °C but had little or no effect in leg muscle or in breast held at 1 °C or ‐5 °C.