The Experts below are selected from a list of 1650 Experts worldwide ranked by ideXlab platform
Rosa Capita - One of the best experts on this subject based on the ideXlab platform.
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comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with Trisodium Phosphate
Food Microbiology, 2006Co-Authors: Rosa Capita, Miguel Prieto, Carlos AlonsocallejaAbstract:Abstract This study was undertaken to determine whether Trisodium Phosphate decontamination of poultry could give a competitive advantage to pathogens and increase microbiological risk to consumers. Chicken legs were co-inoculated with similar concentrations of pathogenic ( Salmonella Enteritidis or Listeria monocytogenes ) and spoilage ( Pseudomonas fluorescens or Brochothrix thermosphacta ) bacteria. Samples were dipped in TSP (12%, 15 min) or were non-treated (control). Microbiological analyses were carried out at 0, 1, 3 and 5 days of storage (3 °C). Levels of spoilage bacteria were higher than those of S. Enteritidis on both treated and non-treated legs. Similar bacterial loads were observed for L. monocytogenes and B. thermosphacta . However, P. fluorescens counts on TSP-treated samples were significantly lower than those of L. monocytogenes at all sampling times. Our results found that P. fluorescens (a spoilage organism) was more susceptible to TSP treatment than L. monocytogenes when inoculated at 10 6 cfu g −1 .
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effectiveness of Trisodium Phosphate treatment against pathogenic and spoilage bacteria on poultry during refrigerated storage
Journal of Food Protection, 2005Co-Authors: Carlos Alonsocalleja, Rosa CapitaAbstract:To determine the efficacy of Trisodium Phosphate (TSP) against pathogenic and spoilage bacteria on poultry and to assess the influence of the bacterial combination of inoculum on TSP effect, chicken legs were coinoculated with similar concentrations of a pathogenic (Salmonella enterica ser. Enteritidis or Listeria monocytogenes) and a spoilage (Pseudomonas fluorescens or Brochothrix thermosphacta) bacteria. Samples were dipped in TSP (12%, 15 min) or were not treated (control). Microbiological analysis and pH determinations were carried out at 0, 1, 3, and 5 days of storage (3°C). Significant bacterial reductions (marked in gram-negative species) were observed on TSP-treated samples throughout refrigerated storage. Inoculum composition scarcely influenced the TSP effect against gram-positive bacteria. However, greater reductions were observed on gram-negative bacteria (Salmonella Enteritidis and P. fluorescens) when samples were coinoculated with B. thermosphacta and L. monocytogenes, respectively. Values...
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effectiveness of Trisodium Phosphate against listeria monocytogenes on excised and nonexcised chicken skin
Journal of Food Protection, 2003Co-Authors: Rosa Capita, Carlos Alonsocalleja, Miguel Prieto, Maria Del Camino Garciafernandez, B MorenoAbstract:The influence of sample type (i.e., excised versus nonexcised chicken skin) on the efficiency of Trisodium Phosphate (TSP) solutions in reducing Listeria monocytogenes populations and inhibiting their growth during refrigerated storage was studied. Whole chicken legs and excised chicken leg skin fragments inoculated with 108 CFU of L. monocytogenes per ml were dipped for 15 min in sterile tap water (control) or in a solution containing 8, 10, or 12% TSP. L. monocytogenes counts were determined after 0, 1, 3, and 5 days of refrigerated storage (2°C). The decontamination effect of TSP was greater for excised skin than for whole legs. Microbial differences between control and TSP-treated samples were significantly larger for excised skin than for whole legs for 9 (75%) of 12 tested combinations of TSP concentrations and storage times. These differences varied from 1.05 ± 0.26 log10 cycles (day 1) to 3.30 ± 0.14 log10 cycles (day 5) for nonexcised-skin samples (whole legs) and from 1.54 ± 0.48 log10 cycles (d...
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influence of poultry carcass skin sample site on the effectiveness of Trisodium Phosphate against listeria monocytogenes
Journal of Food Protection, 2002Co-Authors: Rosa Capita, Carlos Alonsocalleja, B Moreno, Roberto Rodriguezperez, Maria Del Camino GarciafernandezAbstract:The aim of this study was to determine the influence of skin sample site on the efficacy of Trisodium Phosphate (TSP) solutions in reducing Listeria monocytogenes populations on chicken carcasses during refrigerated storage. Chicken skin samples from the legs, the breasts, and the dorsal area inoculated with L. monocytogenes (10 8 CFU/ml) were dipped for 15 min in sterile tap water (control) or in 8, 10, or 12% TSP. L. monocytogenes counts and surface pH values were determined after 0, 1, 3, and 5 days of storage at 2°C. For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were significantly larger (P Cette etude determine l'influence de la partie echantillonnee de peau de volaille sur l'efficacite du Phosphate trisodique a reduire les populations de Listeria monocytogenes sur des carcasses de volaille pendant un entreposage refrigere. La reduction de L. monocytogenes est plus importante sur les echantillons preleves sur la poitrine que ceux du dos ou des membres. La partie echantillonnee est un facteur a prendre en compte lors du developpement de protocole de decontamination sur des volailles par le Phosphate trisodique.
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review Trisodium Phosphate tsp treatment for decontamination of poultry
Food Science and Technology International, 2002Co-Authors: Rosa Capita, Carlos Alonsocalleja, M C Garciafernandez, B MorenoAbstract:Use of Trisodium Phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed withreference to: h ealthand economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown.
Fred W. Pohlman - One of the best experts on this subject based on the ideXlab platform.
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The influence of Trisodium Phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles
The Professional Animal Scientist, 2015Co-Authors: L. N. Mehall, P.n. Dias-morse, L. M. Mckenzie, Fred W. Pohlman, A H Brown, Abhay MohanAbstract:ABSTRACT Biceps femoris muscle subsections (n = 35) were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (107 cfu/mL). Subsections were spray treated with (1) water; (2) 3% potassium lactate; (3) 4% sodium metasilicate; (4) 0.5% cetylpyridinium chloride (CPC); and (5) 10% Trisodium Phosphate and compared with (6) an inoculated, untreated control or (7) an uninoculated, untreated control. Steaks from subsections (n = 105) were placed on Styrofoam trays with absorbent pads, overwrapped with polyvinyl chloride film, displayed at 2 °C in a simulated retail display, and sampled on d 0, 1, 2, 3, 5, and 7 of display for EC, Salmonella Typhimurium, coliforms (CO), aerobic plate count, and instrumental color characteristics. All treatments were similar (P > 0.05) in redness (a*) to the uninoculated, untreated control through display. The potassium lactate treatment reduced (P
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Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and Trisodium Phosphate on physical, chemical and sensory properties of ground beef.
Meat Science, 2003Co-Authors: J.r. Jimenez-villarreal, Fred W. Pohlman, Z B Johnson, A H BrownAbstract:The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% Trisodium Phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P
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effects of chlorine dioxide cetylpyridinium chloride lactic acid and Trisodium Phosphate on physical chemical and sensory properties of ground beef
Meat Science, 2003Co-Authors: J R Jimenezvillarreal, Fred W. Pohlman, Z B Johnson, A H BrownAbstract:The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% Trisodium Phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.
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the impact of single antimicrobial intervention treatment with cetylpyridinium chloride Trisodium Phosphate chlorine dioxide or lactic acid on ground beef lipid instrumental color and sensory characteristics
Meat Science, 2003Co-Authors: J R Jimenezvillarreal, Fred W. Pohlman, A H Brown, Z B Johnson, R T BaublitsAbstract:Abstract The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% Trisodium Phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar ( P > 0.05) in L ∗ values to the control; however, samples were redder ( a ∗ ; P P P >0.05) to the control in beef odor intensity until day 3 of display. Therefore, the use of antimicrobial agents on beef trimmings may not adversely affect, and may improve bulk ground beef color and odor characteristics.
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lipid instrumental color and sensory characteristics of ground beef produced using Trisodium Phosphate cetylpypiridinium chloride chlorine dioxide or lactic acid as multiple antimicrobial interventions
Meat Science, 2003Co-Authors: J R Jimenezvillarreal, Fred W. Pohlman, Z B Johnson, A H BrownAbstract:Abstract Beef trimmings were treated with 0.5% cetylpyridinium chloride followed by 10% Trisodium Phosphate (CT), 200-ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CLC), 200-ppm chlorine dioxide followed by 10% Trisodium Phosphate (CLT), or 2% lactic acid followed by 0.5% cetylpyridinium chloride (LC). The trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of simulated retail display and compared with an untreated control (C) for instrumental color, sensory color and odor and TBARS (Thiobarbituric acid reactive substances) characteristics. Ground beef from the LC and CLC treatments were lighter (P 0.05) in vividness to C. On day 3, CT was scored redder (P
Gary A Dykes - One of the best experts on this subject based on the ideXlab platform.
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antimicrobial activity of Trisodium Phosphate and sodium hypochlorite against salmonella biofilms on abiotic surfaces with and without soiling with chicken juice
Food Control, 2017Co-Authors: Amreeta Sarjit, Gary A DykesAbstract:Salmonella is a major foodborne pathogen of public health concern and is often associated with contaminated poultry. This pathogen can adhere to surfaces in food processing facilities leading to the formation of biofilms. Antimicrobial treatments during poultry processing represents a mechanism to control biofilms. This study investigated the effect of Trisodium Phosphate (TSP) and sodium hypochlorite (SH) on biofilms of two strains each of S. Enteritidis, two strains each of S. Typhimurium, and one strain of S. Senftenberg on stainless steel, glass and polyurethane. Biofilms were grown on surfaces without soiling or with soiling (chicken juice) applied before or after biofilm formation. Biofilms on all surfaces were treated (TSP: 8, 10 and 12% (w/v), pH 11.5 and SH: 40, 50 and 60 ppm, pH 5.5) for 10 min. Untreated controls and controls using water were included for all the experiments. Bacterial numbers in biofilms were determined by plating on thin layer xylose lysine deoxycholate medium. If numbers were below the limit of detection (1.81 log cfu/cm2) biofilms were enriched in buffered peptone water before plating to establish the presence of live cells. All TSP treatments rendered cells uncountable except for four specific combinations of bacteria, soiling and surfaces at the 8% treatment level. In cases where numbers were below detection, live cells were present for some combinations of bacteria, soiling and surfaces at all TSP levels. All SH treatments rendered cells uncountable on unsoiled stainless steel and glass for all strains. In these cases strains were alive at 40 ppm on stainless steel. On polyurethane cells were only uncountable for one strain at 60 ppm and live cells were detected in this case. All SH treatments resulted in countable numbers of cells for all strains on soiled surfaces. Trisodium Phosphate has strong potential as a sanitizer to reduce biofilm formation by Salmonella spp. on abiotic surfaces during poultry processing.
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Trisodium Phosphate and sodium hypochlorite are more effective as antimicrobials against campylobacter and salmonella on duck as compared to chicken meat
International Journal of Food Microbiology, 2015Co-Authors: Amreeta Sarjit, Gary A DykesAbstract:Abstract Little work has been reported on the use of commercial antimicrobials against foodborne pathogens on duck meat. We investigated the effectiveness of Trisodium Phosphate (TSP) and sodium hypochlorite (SH) as antimicrobial treatments against Campylobacter and Salmonella on duck meat under simulated commercial water chilling conditions. The results were compared to the same treatments on well-studied chicken meat. A six strain Campylobacter or Salmonella cocktail was inoculated (5 ml) at two dilution levels (104 and 108 cfu/ml) onto 25 g duck or chicken meat with skin and allowed to attach for 10 min. The meat was exposed to three concentrations of pH adjusted TSP (8, 10 and 12% (w/v), pH 11.5) or SH (40, 50 and 60 ppm, pH 5.5) in 30 ml water under simulated spin chiller conditions (4 °C, agitation) for 10 min. In a parallel experiment the meat was placed in the antimicrobial treatments before inoculation and bacterial cocktails were added to the meat after the antimicrobial solution was removed while all other parameters were maintained. Untreated controls and controls using water were included in all experiments. Bacterial numbers were determined on Campylobacter blood-free selective agar and Mueller Hinton agar or xylose deoxycholate agar and tryptone soya agar using the thin agar layer method for Campylobacter and Salmonella, respectively. All TSP concentrations significantly (p
A. L. Waldroup - One of the best experts on this subject based on the ideXlab platform.
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reduction of e coli salmonella typhimurium coliforms aerobic bacteria and improvement of ground beef color using Trisodium Phosphate or cetylpyridinium chloride before grinding
Meat Science, 2002Co-Authors: Fred W. Pohlman, K. S. Mcelyea, M R Stivarius, A. L. WaldroupAbstract:Abstract The impact of 10% Trisodium Phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding on Salmonella typhimurium (ST), Escherichia coli (EC), coliform (CO), aerobic plate count (APC), color and sensory attributes of ground beef through display was studied. For this, beef trimmings were inoculated with ST and EC then treated with either TSP or CPC in vacuum or aerobic conditions. Trimmings were ground, packaged, displayed under simulated retail conditions and sampled on days 0, 1, 2, 3 and 7 for microbial, instrumental color, and sensory color and odor characteristics. Aerobic and vacuum antimicrobial application methods were equally effective (P>0.05) for reducing microorganisms in ground beef. Trisodium Phosphate and CPC reduced (P 0.05) ground beef redness (a*), oxymyoglobin stability (630 nm/580 nm) and sensory overall color throughout display without adversely affecting odor characteristics.
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Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using Trisodium Phosphate or cetylpyridinium chloride before grinding
Meat Science, 2002Co-Authors: Fred W. Pohlman, K. S. Mcelyea, M R Stivarius, A. L. WaldroupAbstract:The impact of 10% Trisodium Phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding on Salmonella typhimurium (ST), Escherichia coli (EC), coliform (CO), aerobic plate count (APC), color and sensory attributes of ground beef through display was studied. For this, beef trimmings were inoculated with ST and EC then treated with either TSP or CPC in vacuum or aerobic conditions. Trimmings were ground, packaged, displayed under simulated retail conditions and sampled on days 0, 1, 2, 3 and 7 for microbial, instrumental color, and sensory color and odor characteristics. Aerobic and vacuum antimicrobial application methods were equally effective (P
Carlos Alonsocalleja - One of the best experts on this subject based on the ideXlab platform.
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comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with Trisodium Phosphate
Food Microbiology, 2006Co-Authors: Rosa Capita, Miguel Prieto, Carlos AlonsocallejaAbstract:Abstract This study was undertaken to determine whether Trisodium Phosphate decontamination of poultry could give a competitive advantage to pathogens and increase microbiological risk to consumers. Chicken legs were co-inoculated with similar concentrations of pathogenic ( Salmonella Enteritidis or Listeria monocytogenes ) and spoilage ( Pseudomonas fluorescens or Brochothrix thermosphacta ) bacteria. Samples were dipped in TSP (12%, 15 min) or were non-treated (control). Microbiological analyses were carried out at 0, 1, 3 and 5 days of storage (3 °C). Levels of spoilage bacteria were higher than those of S. Enteritidis on both treated and non-treated legs. Similar bacterial loads were observed for L. monocytogenes and B. thermosphacta . However, P. fluorescens counts on TSP-treated samples were significantly lower than those of L. monocytogenes at all sampling times. Our results found that P. fluorescens (a spoilage organism) was more susceptible to TSP treatment than L. monocytogenes when inoculated at 10 6 cfu g −1 .
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effectiveness of Trisodium Phosphate treatment against pathogenic and spoilage bacteria on poultry during refrigerated storage
Journal of Food Protection, 2005Co-Authors: Carlos Alonsocalleja, Rosa CapitaAbstract:To determine the efficacy of Trisodium Phosphate (TSP) against pathogenic and spoilage bacteria on poultry and to assess the influence of the bacterial combination of inoculum on TSP effect, chicken legs were coinoculated with similar concentrations of a pathogenic (Salmonella enterica ser. Enteritidis or Listeria monocytogenes) and a spoilage (Pseudomonas fluorescens or Brochothrix thermosphacta) bacteria. Samples were dipped in TSP (12%, 15 min) or were not treated (control). Microbiological analysis and pH determinations were carried out at 0, 1, 3, and 5 days of storage (3°C). Significant bacterial reductions (marked in gram-negative species) were observed on TSP-treated samples throughout refrigerated storage. Inoculum composition scarcely influenced the TSP effect against gram-positive bacteria. However, greater reductions were observed on gram-negative bacteria (Salmonella Enteritidis and P. fluorescens) when samples were coinoculated with B. thermosphacta and L. monocytogenes, respectively. Values...
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effectiveness of Trisodium Phosphate against listeria monocytogenes on excised and nonexcised chicken skin
Journal of Food Protection, 2003Co-Authors: Rosa Capita, Carlos Alonsocalleja, Miguel Prieto, Maria Del Camino Garciafernandez, B MorenoAbstract:The influence of sample type (i.e., excised versus nonexcised chicken skin) on the efficiency of Trisodium Phosphate (TSP) solutions in reducing Listeria monocytogenes populations and inhibiting their growth during refrigerated storage was studied. Whole chicken legs and excised chicken leg skin fragments inoculated with 108 CFU of L. monocytogenes per ml were dipped for 15 min in sterile tap water (control) or in a solution containing 8, 10, or 12% TSP. L. monocytogenes counts were determined after 0, 1, 3, and 5 days of refrigerated storage (2°C). The decontamination effect of TSP was greater for excised skin than for whole legs. Microbial differences between control and TSP-treated samples were significantly larger for excised skin than for whole legs for 9 (75%) of 12 tested combinations of TSP concentrations and storage times. These differences varied from 1.05 ± 0.26 log10 cycles (day 1) to 3.30 ± 0.14 log10 cycles (day 5) for nonexcised-skin samples (whole legs) and from 1.54 ± 0.48 log10 cycles (d...
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influence of poultry carcass skin sample site on the effectiveness of Trisodium Phosphate against listeria monocytogenes
Journal of Food Protection, 2002Co-Authors: Rosa Capita, Carlos Alonsocalleja, B Moreno, Roberto Rodriguezperez, Maria Del Camino GarciafernandezAbstract:The aim of this study was to determine the influence of skin sample site on the efficacy of Trisodium Phosphate (TSP) solutions in reducing Listeria monocytogenes populations on chicken carcasses during refrigerated storage. Chicken skin samples from the legs, the breasts, and the dorsal area inoculated with L. monocytogenes (10 8 CFU/ml) were dipped for 15 min in sterile tap water (control) or in 8, 10, or 12% TSP. L. monocytogenes counts and surface pH values were determined after 0, 1, 3, and 5 days of storage at 2°C. For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were significantly larger (P Cette etude determine l'influence de la partie echantillonnee de peau de volaille sur l'efficacite du Phosphate trisodique a reduire les populations de Listeria monocytogenes sur des carcasses de volaille pendant un entreposage refrigere. La reduction de L. monocytogenes est plus importante sur les echantillons preleves sur la poitrine que ceux du dos ou des membres. La partie echantillonnee est un facteur a prendre en compte lors du developpement de protocole de decontamination sur des volailles par le Phosphate trisodique.
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review Trisodium Phosphate tsp treatment for decontamination of poultry
Food Science and Technology International, 2002Co-Authors: Rosa Capita, Carlos Alonsocalleja, M C Garciafernandez, B MorenoAbstract:Use of Trisodium Phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed withreference to: h ealthand economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown.
