ANTIMICROBIAL EFFECTS OF SODIUM TRIPOLYPHOSPHATE AGAINST BACTERIA ATTACHED TO THE SURFACE OF CHICKEN CARCASSES

Sodium tripolyphosphate was evaluated using microbiological plating an d sensory tests for its ability to decrease spoilage flora on chicken carcasses The treated and control carcasses were kept at 4 degrees C a nd examined separately at days 0, 2 and 4 and every day thereafter to 10 d. The data showed the spoilage bacteria were always significantly less in the treated samples. During storage the total aerobic counts r educed from log(10) = 4.7 cfu/cm(2) to log(10) = 3.8 cfu/cm(2), B. the rmosphacta from log(10) = 2.9 cfu/cm(2) to log(10) = 1.5 cfu/cm(2), Ps eudomonas spp. from log(10) = 3.1 cfu/cm(2) to log(10) = 2.5 cfu/cm(2) and coliform counts from log(10) = 2.1) MPN/cm(2) to log(10) = 1.6 MP N/cm(2) (MPN = most probable number). Sensory evaluation scores indica ted that the treated carcasses gave a noticeable putrid odour after cl ay 7 (3.8 +/- 0.10) whereas the control carcasses gave an odour after day 4 (3.5 +/- 0.18) of storage. Slime formation in the controls was o bserved after day 5 (2.5 +/- 0.23) while the treated carcasses were ju st beginning to show slime after day 8 (3.5 +/- 0.13) of storage. In a ddition the polyphosphate treated carcasses stored at 4 degrees C for at least 3 more d than the controls. (C) 1997 Academic Press Limited.