INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES

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Abstract
This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.