Antimicrobial Effects of Trisodium Phosphate Against Bacteria Attached to Beef Tissue

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Abstract
Sliced beef tissue was artificially contaminated with Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7. The contaminated tissue was immersed in 8, 10 and 12% solutions of trisodium phosphate at 25, 40 and 55°C with contact times of up to 3 min. The concentration of the trisodium phosphate solution was not a significant factor in reducing the populations of the bacteria on either lean or adipose tissue. Reductions in bacterial populations of 1 to 1.5 log10 cycles were obtained on lean tissue contaminated with the gram-negative pathogens, although less reduction in population was seen with L. monocytogenes. Greater reductions in bacterial populations were observed on adipose tissue, with maximum reductions of 2 to 2.5 log10 cycles and 1 to 1.5 log10 cycles for the gram-negative and the gram-positive pathogens, respectively. Typically greater reductions in bacterial populations were seen as the temperature of the trisodium phosphate solution increased. Surface beef carcass tissue w...

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