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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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| Published in: | Journal of food protection 1996-04, Vol.59 (4), p.356-359 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c424t-1f6b9284a344337ac5bae6e9fa59296d299e6298ef86a2520f6ca86b9c068e3e3 |
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| container_end_page | 359 |
| container_issue | 4 |
| container_start_page | 356 |
| container_title | Journal of food protection |
| container_volume | 59 |
| creator | Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.) Sumner, S.S Peters, D.L Mandigo, R |
| description | 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 |
| doi_str_mv | 10.4315/0362-028X-59.4.356 |
| format | article |
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(University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Peters, D.L ; Mandigo, R</creator><creatorcontrib>Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Peters, D.L ; Mandigo, R</creatorcontrib><description>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</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-59.4.356</identifier><identifier>PMID: 31158977</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>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</subject><ispartof>Journal of food protection, 1996-04, Vol.59 (4), p.356-359</ispartof><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c424t-1f6b9284a344337ac5bae6e9fa59296d299e6298ef86a2520f6ca86b9c068e3e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3059618$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31158977$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.)</creatorcontrib><creatorcontrib>Sumner, S.S</creatorcontrib><creatorcontrib>Peters, D.L</creatorcontrib><creatorcontrib>Mandigo, R</creatorcontrib><title>Evaluation of a phosphate to control pathogen growth in fresh and processed meat products</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>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</description><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>Biological and medical sciences</subject><subject>CARNE</subject><subject>CRECIMIENTO</subject><subject>CROISSANCE</subject><subject>ENFERMEDADES TRANSM POR ALIMENTOS</subject><subject>ESCHERICHIA COLI</subject><subject>Food industries</subject><subject>FOSFATOS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INHIBICION</subject><subject>INHIBITION</subject><subject>LISTERIA MONOCYTOGENES</subject><subject>MALADIE TRANSMISSIBLE PAR ALIMENT</subject><subject>Meat and meat product industries</subject><subject>PHOSPHATE</subject><subject>PRODUCTOS FRESCOS</subject><subject>PRODUCTOS PROCESADOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PRODUIT FRAIS</subject><subject>PRODUIT TRANSFORME</subject><subject>SALMONELLA TYPHIMURIUM</subject><subject>STOCKAGE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VIANDE</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNp90E2LFDEQBuAgijuu_oE9SA4iXnrMdydHWdYPWPCgC3oKNenKdEtPp03Siv_eHmdcb56KguetgpeQK862SnL9mkkjGibsl0a7rdpKbR6QDXdKNY659iHZ3IML8qSUb4wx4YR5TC4k59q6tt2Qrzc_YFygDmmiKVKgc5_K3ENFWhMNaao5jXSG2qc9TnSf08_a02GiMWPpKUwdnXMKWAp29IBQj2u3hFqekkcRxoLPzvOS3L29-Xz9vrn9-O7D9ZvbJiihasOj2TlhFUilpGwh6B2gQRdBO-FMJ5xDI5zFaA0ILVg0AeyaCcxYlCgvyavT3fXx9wVL9YehBBxHmDAtxQshNWul4XylL_9LuTbGKm1WKE4w5FRKxujnPBwg__Kc-WP3_litP1brtfPKyz-h5-fry-6A3X3kb9kreHEGUAKMMcMUhvLPMe0Mtyu7OrEIycM-r-TukzOCKyvkb4--lFg</recordid><startdate>19960401</startdate><enddate>19960401</enddate><creator>Flores, L.M. 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(University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Peters, D.L ; Mandigo, R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c424t-1f6b9284a344337ac5bae6e9fa59296d299e6298ef86a2520f6ca86b9c068e3e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>Biological and medical sciences</topic><topic>CARNE</topic><topic>CRECIMIENTO</topic><topic>CROISSANCE</topic><topic>ENFERMEDADES TRANSM POR ALIMENTOS</topic><topic>ESCHERICHIA COLI</topic><topic>Food industries</topic><topic>FOSFATOS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INHIBICION</topic><topic>INHIBITION</topic><topic>LISTERIA MONOCYTOGENES</topic><topic>MALADIE TRANSMISSIBLE PAR ALIMENT</topic><topic>Meat and meat product industries</topic><topic>PHOSPHATE</topic><topic>PRODUCTOS FRESCOS</topic><topic>PRODUCTOS PROCESADOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PRODUIT FRAIS</topic><topic>PRODUIT TRANSFORME</topic><topic>SALMONELLA TYPHIMURIUM</topic><topic>STOCKAGE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VIANDE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.)</creatorcontrib><creatorcontrib>Sumner, S.S</creatorcontrib><creatorcontrib>Peters, D.L</creatorcontrib><creatorcontrib>Mandigo, R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Flores, L.M. (University of Nebraska-Lincoln, Lincoln, NE.)</au><au>Sumner, S.S</au><au>Peters, D.L</au><au>Mandigo, R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of a phosphate to control pathogen growth in fresh and processed meat products</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1996-04-01</date><risdate>1996</risdate><volume>59</volume><issue>4</issue><spage>356</spage><epage>359</epage><pages>356-359</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>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</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>31158977</pmid><doi>10.4315/0362-028X-59.4.356</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1996-04, Vol.59 (4), p.356-359 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2235073611 |
| source | Elsevier ScienceDirect Journals |
| 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 |
| title | Evaluation of a phosphate to control pathogen growth in fresh and processed meat products |
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