Trisodium phosphate (TSP) treatment for decontamination of poultryreview
- Capita González, Rosa
- Alonso Calleja, Carlos
- García Fernández, María del Camino
- Moreno García, Benito
ISSN: 1082-0132, 1532-1738
Year of publication: 2002
Volume: 8
Issue: 1
Pages: 11-24
Type: Article
More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional
Sustainable development goals
Abstract
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)