Hostname: page-component-76fb5796d-9pm4c Total loading time: 0 Render date: 2024-04-26T08:37:44.499Z Has data issue: false hasContentIssue false
  • English
  • Français

Microbiological aspects of polyphosphate injection in the processing and chill storage of poultry

Published online by Cambridge University Press:  15 May 2009

G. C. Mead  and
B. W. Adams
G. C. Mead
Affiliation:
Agricultural Research Council Food Research Institute, Colney Lane, Norwich NR4 7UA
B. W. Adams
Affiliation:
Agricultural Research Council Food Research Institute, Colney Lane, Norwich NR4 7UA
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

During commercial processing of broiler chickens, injection of polyphosphate (Puron 604 or 6040) resulted in microorganisms being added to the deep breast muscle. The level of contamination was related to the microbiological condition of the injection solution.

Injection of polyphosphate had no effect on the shelf-life of fresh chilled carcasses held at 1° or 10°C but changes were observed in the growth rate of microorganisms in the deep muscle and in the composition of the muscle microflora following storage.

Cross-contamination of carcasses and the transfer of organisms from the skin to the deep muscle during injection was demonstrated with a marker strain of Clostridium perfringens. However, both processes were influenced by the number of marker organisms applied initially to the skin.

The above findings are discussed in relation to the possible behaviour of any food poisoning bacteria present.

Type
Research Article
Information
Journal of Hygiene , Volume 82 , Issue 1 , February 1979 , pp. 133 - 142
Copyright
Copyright © Cambridge University Press 1979

References

Barnes, E. M. & Thornley, M. J. (1966). The spoilage flora of eviscerated chickens stored at different temperatures. Journal of Food Technology 1, 113.CrossRefGoogle Scholar
Barnes, E. M. & Impey, C. S. (1975). The shelf life of eviscerated and uneviscerated chicken carcasses stored at 10 °C and 4° C. British Poultry Science 16, 319.CrossRefGoogle Scholar
Braun, W. (1965). Bacterial Genetics, p. 120. Philadelphia and London: W. B. Saunders.Google Scholar
Cowan, S. T. (1974). Manual for the Identification of Medical Bacteria, 2nd ed.London and New York: Cambridge University Press.Google Scholar
Eddy, B. P. & Kitchell, A. G. (1959). Cold-tolerant, fermentative, Gram-negative organisms from meat and other sources. Journal of Applied Bacteriology 22, 57.CrossRefGoogle Scholar
Ellinger, R. H. (1972). Phosphates as Food Ingredients. Cleveland, Ohio: The Chemical Rubber Co.Google Scholar
Elliott, R. P., Straka, R. P. & Garibaldi, J. A. (1964). Polyphosphate inhibition of growth of pseudomonads from poultry meat. Applied Microbiology 12, 517.CrossRefGoogle ScholarPubMed
Hargreaves, L. L., Wood, J. M. & Jarvis, B. (1972). The antimicrobial effect of phosphates with particular reference to food products. British Food Manufacturing Industries Research Association. Scientific and Technical Surveys no. 76, p. 5.Google Scholar
Hobbs, B. C. & Roberts, D. (1976). Salmonella in poultry. Environmental Health 84, 243.Google Scholar
Lillard, H. S. (1971). Occurrence of Clostridium perfringens in broiler processing and further processing operations. Journal of Food Science 36, 1008.CrossRefGoogle Scholar
Mahon, J. H., Schlamb, K. & Brotsky, E. (1971). General concepts applicable to the use of polyphosphates in red meat, poultry and seafood processing. In Symposium: Phosphates in Food Processing, ed. Deman, J. M. and Melnychin, P.. Westport, Connecticut: The Avi Publishing Co. Inc.Google Scholar
Marshall, J. N. (1975). The broiler chicken industry with particular reference to the effects of the EEC Directive. Environmental Health 83, 118.Google Scholar
Mead, G. C. (1969). Growth and sporulation of Clostridium welchii in breast and leg muscle of poultry. Journal of Applied Bacteriology 32, 86.CrossRefGoogle ScholarPubMed
Mead, G. C. & Impey, C. S. (1970). The distribution of clostridia in poultry processing plants. British Poultry Science 11, 407.CrossRefGoogle ScholarPubMed
Michener, H. D. & Elliott, R. P. (1964). Minimum growth temperatures for food poisoning, fecal indicator, and psychrophilic microorganisms. Advances in Food Research 13, 349.CrossRefGoogle ScholarPubMed
Willis, A. T. (1964). Anaerobic Bacteriology in Clinical Medicine, 2nd ed.London: Butterworths.Google Scholar