Antibacterial activity of sodium phytate, sodium pyrophosphate, and sodium tripolyphosphate against Salmonella typhimurium in meats
2007
Hue, J.J. (Chungbuk National University, Cheongju, Republic of Korea) | Baek, D.J. (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: beomjun@cbu.ac.kr
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 Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef.
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