Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage

J Food Prot. 2007 Sep;70(9):2063-71. doi: 10.4315/0362-028x-70.9.2063.

Abstract

The effects of dipping treatments (15 min) in potable water or in solutions (wt/vol) of 12% trisodium phosphate (TSP), 1,200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), and 220 ppm peroxyacids (PA) on inoculated pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Salmonella Enteritidis, Escherichia coli, and Yersinia enterocolitica) and skin pH were investigated throughout storage of chicken legs (days 0, 1, 3, and 5) at 3 +/- 1 degrees C. All chemical solutions reduced microbial populations (P < 0.001) as compared with the control (untreated) samples. Similar bacterial loads (P > 0.05) were observed on water-dipped and control legs. Type of treatment, microbial group, and sampling day influenced microbial counts (P < 0.001). Average reductions with regard to control samples were 0.28 to 2.41 log CFU/g with TSP, 0.33 to 3.15 log CFU/g with ASC, 0.82 to 1.97 log CFU/g with CA, and 0.07 to 0.96 log CFU/g with PA. Average reductions were lower (P < 0.001) for gram-positive (0.96 log CFU/g) than for gram-negative (1.33 log CFU/g) bacteria. CA and ASC were the most effective antimicrobial compounds against gram-positive and gram-negative bacteria, respectively. TSP was the second most effective compound for both bacterial groups. Average microbial reductions per gram of skin were 0.87 log CFU/g with TSP, 0.86 log CFU/g with ASC, 1.39 log CFU/g with CA, and 0.74 log CFU/g with PA for gram-positive bacteria, and 1.28 log CFU/g with TSP, 2.03 log CFU/g with ASC, 1.23 log CFU/g with CA, and 0.78 log CFU/g with PA for gram-negative bacteria. With only a few exceptions, microbial reductions in TSP- and ASC-treated samples decreased and those in samples treated with CA increased throughout storage. Samples treated with TSP and samples dipped in CA and ASC had the highest and lowest pH values, respectively, after treatment. The pH of the treated legs tended to return to normal (6.3 to 6.6) during storage. However, at the end of storage, the pH of legs treated with TSP remained higher and that of legs treated with CA remained lower than normal.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Bacillus cereus / drug effects
  • Bacillus cereus / growth & development
  • Chickens / microbiology*
  • Chlorides / pharmacology
  • Citric Acid / pharmacology
  • Colony Count, Microbial
  • Dose-Response Relationship, Drug
  • Escherichia coli / drug effects
  • Escherichia coli / growth & development
  • Food Contamination / analysis*
  • Food Handling / methods*
  • Food Microbiology
  • Food Preservation / methods*
  • Humans
  • Hydrogen-Ion Concentration
  • Listeria monocytogenes / drug effects
  • Listeria monocytogenes / growth & development
  • Phosphates / pharmacology
  • Refrigeration
  • Salmonella enteritidis / drug effects
  • Salmonella enteritidis / growth & development
  • Skin / microbiology
  • Staphylococcus aureus / drug effects
  • Staphylococcus aureus / growth & development
  • Time Factors
  • Treatment Outcome
  • Yersinia enterocolitica / drug effects
  • Yersinia enterocolitica / growth & development

Substances

  • Chlorides
  • Phosphates
  • Citric Acid
  • sodium phosphate
  • chlorite