Trisodium phosphate treatment of pork carcasses Academic Article

abstract

• Pork skin samples, naturally contaminated or inoculated with Salmonella typhimurium, were treated with varying levels of trisodium phosphate (TSP). Aerobic plate counts (APC) of the samples were unaffected by treatment: however, S. typhimurium was reduced (P<0.05). Using levels most effective for reducing S. typhimurium on skin, TSP was investigated for use on whole pork carcasses during slaughter/processing and did not affect APC of pork carcasses. Due to a lack of detectable presence, any effects of TSP on native Salmonella contamination of pork carcass surfaces could not be determined. TSP had negligible effect on visual pork color, texture or odor.

authors

• Acuff, Gary
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

altmetric score

• 6

author list (cited authors)

• Morris, C. A., Lucia, L. M., Savell, J. W., & Acuff, G. R.

citation count

• 19

complete list of authors

• Morris, CA||Lucia, LM||Savell, JW||Acuff, GR

publication date

• March 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Decontamination
• Pork
• Salmonella
• Slaughter Processing
• Trisodium Phosphate

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb04011.x

start page

• 402

end page

• &

volume

• 62

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.1997.tb04011.x