Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter
Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance these bacteria seem ill equipped to persist within food processing and storage conditions; however, they survive in numbers...
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Published in | Journal of food protection Vol. 74; no. 10; pp. 1735 - 1740 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Des Moines, IA
International Association for Food Protection
01.10.2011
Elsevier Limited |
Subjects | |
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Abstract | Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance these bacteria seem ill equipped to persist within food processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter persistence is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudate treated with a marinade demonstrated considerable survival advantages (1 - 4 log CFU/ml) over the same strains incubated in untreated chicken exudate. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regards to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is “the mode of action” responsible for the increased Campylobacter survival. |
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AbstractList | Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival. Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance these bacteria seem ill equipped to persist within food processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter persistence is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudate treated with a marinade demonstrated considerable survival advantages (1 - 4 log CFU/ml) over the same strains incubated in untreated chicken exudate. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regards to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is “the mode of action” responsible for the increased Campylobacter survival. Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival. [PUBLICATION ABSTRACT] |
Author | Fratamico, Pina He, Yiping Gunther IV, Nereus W |
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Keywords | Farming animal Exudate Poultry Campylobacteraceae Polyphosphates Survival Vertebrata Additive Meat animals pH Bacteria Chicken Aves Campylobacter |
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SubjectTerms | Additives Animal productions Animals Aves Bacteria bacterial contamination Bacterial diseases Bacterial infections Biological and medical sciences Campylobacter Campylobacter - drug effects Campylobacter - growth & development Campylobacter coli Campylobacter jejuni chicken meat Chickens Colony Count, Microbial Colony-forming cells Common cold Consumer Product Safety Experiments Exudates Food food additives food contamination Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Food industries Food microbiology Food processing Food products Food safety Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration marinating meat extracts meat processing mechanism of action Microbial Viability - drug effects Oxygen pathogen survival Pathogens pH effects Phosphate Phosphates polyphosphates Polyphosphates - pharmacology Poultry pyrophosphates Shock Sodium sodium phosphate sodium polyphosphate sodium tripolyphosphate Storage conditions Survival Terrestrial animal productions tetrasodium pyrophosphate trisodium phosphate Vertebrates |
Title | Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter |
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