Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold Storage

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Abstract
The behaviour of five salmonella serotypes in minced chicken breast (pH 5.8) and leg muscle (pH 6.4) held at 1 °C, ‐2 °C, ‐5 °C and ‐20 °C was studied with and without the addition of 0.35% polyphosphate (Puron 604). In the absence of polyphosphate, survival of the test organisms was greater in breast than in leg muscle at all four temperatures, but was greatest at ‐20 °C in both types of muscle and least at ‐2 °C and ‐5 °C, just above and below the freezing point of the muscle. Addition of polyphosphate increased the death rate of the salmonellae in breast muscle held at ‐2 °C and to a lesser extent at ‐20 °C but had little or no effect in leg muscle or in breast held at 1 °C or ‐5 °C.

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