1984
DOI: 10.1111/j.1365-2621.1984.tb13248.x
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Recovery of Selected Bacteria in Media Containing 0.5% Food Grade Poly‐ and Pyrophosphates

Abstract: Pure cultures of Salmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus and two lactic starters were plated with laboratory media containing 0.5% of a food grade poly-or pyrophosphate. Heated or unheated tetra sodium pyrophosphate (TSPP) was highly inhibitory or lethal to all cultures tested, followed by unheated sodium tripolyphosphate (STPP) and sodium polyphosphate glassy (SPG), while sodium acid pyrophosphate (SAPP) was not inhibitory or enhanced recoveries. Heating reduced the effectiveness… Show more

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Cited by 29 publications
(27 citation statements)
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“…-Continued on page 7552 INTRODUCTION INORGANIC POLYPHOSPHATES (polyPis) are widely used food additives, noted for their desirable physical and chemical effects on a variety of processed products. Suppression of microbial growth by polyPis has been reported in recent years by a number of investigators (Ellinger, 1972;Firstenberg-Eden et al, 1981;Molins et al, 1984;Nelson et al, 1983;Shelef, 1986;Tompkin, 1984;Wagner and Busta, 1985). The antimicrobial activities of these compounds are generally believed to result from their ability to chelate cations essential for growth.…”
Section: Crystallinity Of Starchesmentioning
confidence: 97%
“…-Continued on page 7552 INTRODUCTION INORGANIC POLYPHOSPHATES (polyPis) are widely used food additives, noted for their desirable physical and chemical effects on a variety of processed products. Suppression of microbial growth by polyPis has been reported in recent years by a number of investigators (Ellinger, 1972;Firstenberg-Eden et al, 1981;Molins et al, 1984;Nelson et al, 1983;Shelef, 1986;Tompkin, 1984;Wagner and Busta, 1985). The antimicrobial activities of these compounds are generally believed to result from their ability to chelate cations essential for growth.…”
Section: Crystallinity Of Starchesmentioning
confidence: 97%
“…Heating may also result in some changes. Heated STPP was less inhibitory to various microbial cultures than unheated STPP (Molins et al, 1984). In our study, STPP had been mixed with water at about 100°C to enhance its solubility.…”
Section: Aerobic Plate Counts and Phmentioning
confidence: 99%
“…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.…”
Section: Introductionmentioning
confidence: 99%