EVALUATION OF A PHOSPHATE TO CONTROL PATHOGEN GROWTH IN FRESH AND PROCESSED MEAT-PRODUCTS

The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studie d. The following products and challenge microorganisms were tested: gr ound beef, Escherichia coli O157: H7; linked smoked sausage, Salmonell a typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium a nd L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually in oculated with the challenge microorganism (10(3) CFU/g of meat), and s tored 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. typhim urium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in round beef and fresh pork saus age with phosphate. However, the presence of phosphate in the ground b eef had no effect (P > 0.05) on E. coli O157:H7, but the presence of p hosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phos phate blend could be used in fresh pork sausage to help inhibit the gr owth of E. coli O157:H7.