Antimicrobial Effects of Trisodium Phosphate Against Bacteria Attached to Beef Tissue

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 was inoculated with E. coli ATCC 25922 and sanitized with 8% trisodium phosphate using a model carcass washing system. Population reductions with the carcass washer and lean tissue were comparable to those observed in the laboratory with E. coli O157:H7. However, greater reductions were observed on adipose tissue from the model system, suggesting that the physical washing procedure may have contributed to the reduction in the bacterial population.