title: Survival after cryogenic freezing of Campylobacter species in ground Turkey patties treated with polyphosphates.
abstract: The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at -80°F (-62.2°C) with liquid nitrogen vapor and held at -20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.
authors.affiliation: Molecular Characterization of Foodborne Pathogens Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. jack.gunther@ars.usda.gov.
authors.forename: Nereus W
authors.initials: NW
authors.lastname: Gunther
authors.affiliation: Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
authors.forename: Kathleen T
authors.initials: KT
authors.lastname: Rajkowski
authors.affiliation: Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
authors.forename: Christopher
authors.initials: C
authors.lastname: Sommers
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000187:drug effects* / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage; D005615:Freezing; D008461:Meat Products / Q000382:microbiology*; D011122:Polyphosphates / Q000494:pharmacology*; D014422:Turkeys / Q000382:microbiology
chemical_list: D005520:Food Preservatives; D011122:Polyphosphates