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Review: Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry

Capita, R., Alonso-Calleja, C., García-Fernández, M.C., Moreno, B.
Food science and technology international 2002 v.8 no.1 pp. 11-24
Campylobacter, Escherichia coli, European Union, Lactobacillus, Listeria, Pseudomonas, Salmonella, Staphylococcus aureus, beef, coliform bacteria, decontamination, economic impact, fish, fruits, mechanism of action, microbial load, poultry, sensory properties, shelf life, shellfish, sodium phosphate
Use of trisodium phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed with reference to: health and economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown.