EFFECT OF TRISODIUM PHOSPHATE ON CAMPYLOBACTER ATTACHED TO POST-CHILLCHICKEN CARCASSES

Trisodium phosphate (TSP) was evaluated as a means to reduce Campyloba cter on chicken carcasses. Post-chill chicken carcasses were dipped in to a 10% TSP solution at 50-degrees-C for 15 s. After storing the TSP- treated carcasses for 0, 1 or 6 days at 4-degrees-C, the carcasses wer e subjected to the recovery of Campylobacter. The incidence and reduct ion of Campylobacter attached to the carcasses were measured using a n itrocellulose (NC) membrane lift, conventional culture method, and a m ost probable number (MPN) technique. In trials 1 and 2, the incidence of Campylobacter was measured. For 1 day-stored groups, Campylobacter was present on 96 and 100% of control carcasses and present on 24 and 28% of TSP-treated carcasses as measured by NC membrane lift method. T he reduction was less (4 to 36%) when measured by culture method. For carcasses immediately subjected for the recovery of cells after treatm ent, there was no difference between TSP-treated and control carcasses by either NC membrane or culture method. In trial 3, the reduction le vels of Campylobacter were quantified by using a MPN method. The level s of Campylobacter on carcasses were decreased by 1.5 and 1.2 logs in 1- and 6-day stored, TSP-treated carcasses, respectively (p < 0.05). H owever, TSP treatment at 10-degrees-C reduced the level of Campylobact er only by 0.16 log (p > 0.10).