Trisodium phosphate (TSP) treatment for decontamination of poultryreview

  1. Capita González, Rosa
  2. Alonso Calleja, Carlos
  3. García Fernández, María del Camino
  4. Moreno García, Benito
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Any de publicació: 2002

Volum: 8

Número: 1

Pàgines: 11-24

Tipus: Article

DOI: 10.1177/1082013202008001118 DIALNET GOOGLE SCHOLAR

Altres publicacions en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Objectius de Desenvolupament Sostenible

Resum

Use of trisodium phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed with reference to: health and economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown. (A)

Fuente de los datos: Dialnet