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Note. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage Nota. Efecto del fosfato trisódico en los microorganismos mesófilos y psicrotrofos presentes en la piel de canales de pollo durante su almacenamiento en refrigeración

Instituto de Ciencia y Tecnología de los Alimentos, La Serna 56, 24007 León, Spain

C. Alonso-Calleja

Instituto de Ciencia y Tecnología de los Alimentos, La Serna 56, 24007 León, Spain

M.T. García Arias

Instituto de Ciencia y Tecnología de los Alimentos, La Serna 56, 24007 León, Spain

B. Moreno

Instituto de Ciencia y Tecnología de los Alimentos, La Serna 56, 24007 León, Spain

M.C. García-Fernández

Instituto de Ciencia y Tecnología de los Alimentos, La Serna 56, 24007 León, Spain

The potential for using trisodium phosphate (TSP) to reduce mesophilic and psychrotrophic popula tions on the skin of chicken carcasses was explored. Skin samples were immersed in sterile tap water (control) or an 8%, 10% or 12% solution of TSP at 20 °C for 15 min. Surface pH values and mesophilic and psychrotrophic plate counts were determined after 0, 1, 3 and 5 days of storage at 2° C. After washing, bacterial populations were significantly smaller in the samples treated with TSP than in the controls. The concentration of the TSP solution was a significant factor in reducing the populations of the bacteria on chicken skin. Before storage, the reduction in the presence of bacteria achieved in treated samples with respect to controls ranged between 0.95 log₁₀ cycles and 1.78 log₁₀ cycles in the case of mesophilic microorganisms, and 0.92 log₁₀ cycles and 1.94 log₁₀ cycles in the case of psychrotrophic strains. These differences between the concentrations of bacteria in samples immersed in water and those treated with TSP increased over time, ranging from 2.35 log ₁₀ cycles to 3.08 log₁₀ cycles (mesophilic microorganisms), and from 2.79 log₁₀ cycles to 4.09 log₁₀ cycles (psychrotrophic microorganisms) on day 5 of storage. The pH of the skin remained more or less constant throughout the study period, ranging between 8 and 9 in skin treated with TSP, depending on the concentration, while it was two units lower in the control samples.

Key Words: poultry meat • chicken carcasses • decontamination • trisodium phosphate • mesophilic bacte ria • psychrotrophic bacteria

Food Science and Technology International, Vol. 6, No. 4, 345-350 (2000)
DOI: 10.1177/108201320000600410


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				R. Capita, C. Alonso-Calleja, M.C. Garcia-Fernandez, and B. Moreno Review: Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry Food Science and Technology International, February 1, 2002; 8(1): 11 - 24. [Abstract] [PDF]