Recovery of Selected Bacteria in Media Containing 0.5% Food Grade Poly‐ and Pyrophosphates
- 1 May 1984
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 948-949
- https://doi.org/10.1111/j.1365-2621.1984.tb13248.x
Abstract
Pure cultures ofSalmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureusand two lactic starters were plated with laboratory media containing 0.5% of a food grade poly‐ or pyrophosphate. Heated or unheated tetra sodium pyrophosphate (TSPP) was highly inhibitory or lethal to all cultures tested, followed by unheated sodium tripolyphosphate (STPP) and sodium polyphosphate glassy (SPG), while sodium acid pyrophosphate (SAPP) was not inhibitory or enhanced recoveries. Heating reduced the effectiveness of phsophates as inhibitors.Keywords
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