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

The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L....

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Bibliographic Details
Published in:Journal of food protection 1996-04, Vol.59 (4), p.356-359
Main Authors: Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.), Sumner, S.S, Peters, D.L, Mandigo, R
Format: Article
Language:English
Subjects:
ALIMENTOS
ALMACENAMIENTO
Biological and medical sciences
CARNE
CRECIMIENTO
CROISSANCE
ENFERMEDADES TRANSM POR ALIMENTOS
ESCHERICHIA COLI
Food industries
FOSFATOS
Fundamental and applied biological sciences. Psychology
INHIBICION
INHIBITION
LISTERIA MONOCYTOGENES
MALADIE TRANSMISSIBLE PAR ALIMENT
Meat and meat product industries
PHOSPHATE
PRODUCTOS FRESCOS
PRODUCTOS PROCESADOS
PRODUIT ALIMENTAIRE
PRODUIT FRAIS
PRODUIT TRANSFORME
SALMONELLA TYPHIMURIUM
STOCKAGE
TEMPERATURA
TEMPERATURE
VIANDE
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Summary:The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (10(3) CFU/g of meat), and stored at either 4, 12, or 20 degrees C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-59.4.356