Inhibition of Moraxella‐Acinetobacter Cells by Sodium Phosphates and Sodium Chloride

Abstract

The effect of sodium phosphates with and without NaCl, on the ability of unstressed and heat-stressed Moraxella-Acinetobacter (M-A) isolate number 7 cells to form colonies in plate count agar (PCA) was determined. The effectiveness, in order of decreasing ability, of phosphates to inhibit colony formation of unstressed M-A cells was as follows: sodium tripolyphosphate (NasP,Oro; STPP), sodium pyrophosphate (Na4P207; SPP), and sodium orthophosphate (NajP04; SP). Filter sterilized STPP was more inhibitory than when heated and inhibition was not related to pH. Certain combinations of NaCl and STPP were additive whereas combinations of NaCl and SPP exhibited a synergistic effect. Heat-stressed M-A cells were more sensitive to levels of NaCl(O.8%) than to levels of STPP (0.1%) or SPP (0.12%); all shown to have no effect on the number of colonies formed in PCA by unstressed cells.

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

“…Investigators have speculated that TSP works by removing a thin layer of fat and bacteria from the surface of poultry skin (20). Many hypotheses have been made for the antibacterial mechanisms of phosphates including chelation of structurally essential metal ions in the cell walls (25,26), chelation of metal ions in the cytochrom system (27,28), repression of enzyme synthesis and inhibition of enzyme activity (29) and changes in the water activity of the media (30). Our aim was to investigate the possibility of extending the shelf-life of chicken carcasses using sodium tripolyphosphate.…”

EFFECT OF POLYPHOSPHATES AND NaCl ON AEROMONAS HYDROPHILA K144

“…This suggests that the effect of polyphosphates on A. hydrophila was not due to the alteration in pH. Firstenberg-Eden et al (1981) reported increased inhibitory activity of sodium phosphates against Moruxella-Acinetobacter when combined with sodium chloride. Elliott et al (1964) reported that a polyphosphate mixture was effective against pseudomonads isolated from poultry meat.…”

Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products

“…of Animal Sciences and Department of Food Science &Human Nutrition, Colorado State Univ., Fort Collins, CO 80523. -Eden et al, 1981;Nelson et al, 1983;Wagner and Busta, 1983;Tompkin, 1984).…”