Antibacterial Activity of Sodium Phytate and Sodium Phosphates Against Escherichia coli O157:H7 in Meats
2007
Hue, J.J. (Chungbuk National University, Cheongju, Republic of Korea) | Li, Lan (Chungbuk National University, Cheongju, Republic of Korea) | Lee, Y.E. (Chungbuk National University, Cheongju, Republic of Korea) | Lee, K.N. (Chungbuk National University, Cheongju, Republic of Korea) | Nam, S.Y. (Chungbuk National University, Cheongju, Republic of Korea) | Yun, Y.W. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, J.H. (Seowon University, Cheongju, Republic of Korea) | Lee, S.H. (Seowon University, Cheongju, Republic of Korea) | Yoo, H.S. (Seoul National University, Seoul, Republic of Korea) | Lee, B.J. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken.
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