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Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses.

Author(s) : SLAVIK M. F., KIM J. W., PHARR M. D., RABEN D. P., TSAI S., LOBSINGER C. M.

Type of article: Article

Summary

Trisodium phosphate was evaluated as a means to reduce Campylobacter on chicken carcasses. Post-chill chicken carcasses were dipped into a 10% trisodium phosphate solution at 50 deg C for 15 s. After storing the trisodium phosphate-treated carcasses for 0, 1 or 6 days at 4 deg C, the carcasses were subjected to the recovery of Campylobacter. The incidence and reduction of Campylobacter attached to the carcasses were measured using a nitrocellulose membrane lift, conventional culture method, and a most probable number technique. Results are given.

Details

  • Original title: Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses.
  • Record ID : 1995-2355
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 4
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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