Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage

The potential of using trisodium phosphate (TSP) and sodium hydroxide (NaOH) to reduce Listeria monocytogenes populations in chicken skin was studied. Raw chicken legs inoculated with L. monocytogenes were dipped in water (control), in 8% (pH=12·59), 10% (pH=12·68) and 12% (pH=12·75) (w/v) TSP solut...

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Bibliographic Details
Published in:Food microbiology 2002-02, Vol.19 (1), p.57-63
Main Authors: Capita, R, Alonso-Calleja, C, del Camino Garcı́a-Fernández, M, Moreno, B
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Listeria monocytogenes
Meat and meat product industries
poultry
preservation
refrigeration
sanitizers
sodium hydroxide
trisodium phosphate
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Summary:The potential of using trisodium phosphate (TSP) and sodium hydroxide (NaOH) to reduce Listeria monocytogenes populations in chicken skin was studied. Raw chicken legs inoculated with L. monocytogenes were dipped in water (control), in 8% (pH=12·59), 10% (pH=12·68) and 12% (pH=12·75) (w/v) TSP solutions, or in NaOH solutions of equal pH values to those of TSP: 0·175%, 0·200% and 0·220% (w/v). Surface pH values and L. monocytogenes counts of chicken skin were determined immediately after treatment (day 0) and after 1, 3 and 5 days of storage at 2°C. Compared with water dipping, TSP and NaOH treatments significantly (P
ISSN:0740-0020
1095-9998
DOI:10.1006/fmic.2001.0455