Evaluation of a phosphate to control pathogen growth in fresh and processed meat products
1996
Flores, L.M. | Sumner, S.S. | Peters, D.L. | Mandigo, R.
The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (10(3) CFU/g of meat), and stored at either 4, 12, or 20 degrees C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P > 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7.
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