Effect of polyphosphates on the survival of pre-stressed Salmonella typhimurium cells in frozen chicken meat

Abstract

Six different commercial polyphosphate preparations were evaluated for their lethal efficacies against inoculated pre-stressed stationary phase cells of Salmonella typhimurium LT 2 in frozen comminuted poultry meat subsequently stored at −18°C for 28 days. At the 0·3% wt/wt concentration used, Puron 6040 was found most potent, achieving approximately 2 log cycle viability reduction, closely followed by Fibrisol N7 and sodium tripolyphosphate with 94·7% and 84·5% viability reductions, respectively. Curaphos 700 instant and tetrasodium pyrophosphate No. 7 both exhibited similar potency magnitudes of approximately 70% viability reduction each, while acid sodium pyrophosphate was the least potent. The polyphosphates slightly altered sample pH values and aided fluid retention without any detectable influence on the a w value. The findings demonstrate the potential antimicrobial benefits derivable from polyphosphates incorporation coupled with the conferrable textural advantages. It is considered that the observed potencies are influenced by chemical factors including chain length, pH and the subsequent relative stabilities of the polyphosphates in the menstruum system.