Meat Science Commons^™

Antimicrobial Effects Of Trisodium Phosphate Against Bacteria Attached To Beef Tissue, James S. Dickson, C. G. Nettles Cutter, G. R. Siragusa

James S. Dickson

Sliced beef tissue was artificially contaminated with Salmonella typhimurium, Listeria monocytogenes and Escherichia coli OI57:H7. The contaminated tissue was immersed in 8, 10 and 12% solutions of trisodium phosphate at 25, 40 and 55°C with contact times of up to 3 min. The concentration of the trisodium phosphate solution was not a significant factor in reducing the populations of the bacteria on either lean or adipose tissue. Reductions in bacterial populations of I to 1.5 loglocycles were obtained on lean tissue contaminated with the gram-negative pathogens, although less reduction in population was seen with L. monocytogenes. Greater reductions in bacterial …