title: The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives.
abstract: Marinades containing polyphosphates have been previously implicated in the enhanced survival of Campylobacter spp. in poultry product exudates. The enhanced Campylobacter survival has been attributed primarily to the ability of some polyphosphates to change the pH of the exudate to one more amenable to Campylobacter. In this study a ground poultry product contaminated with a 6 strain Campylobacter jejuni cocktail was utilized to determine if the efficiency of high-hydrostatic-pressure treatments was negatively impacted by the presence of commonly utilized polyphosphates. Two polyphosphates, hexametaphosphate and sodium tripolyphosphate, used at 2 concentrations, 0.25 and 0.5%, failed to demonstrate any significant negative effects on the efficiency of inactivation of C. jejuni by high-pressure treatment. However, storage at 4°C of the ground poultry samples containing C. jejuni after high-pressure treatment appeared to provide a synergistic effect on Campylobacter inactivation. High-pressure treatment in conjunction with 7 d of storage at 4°C resulted in a mean reduction in C. jejuni survival that was larger than the sum of the individual reductions caused by high pressure or 4°C storage when applied separately.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Molecular Characterization of Foodborne Pathogens Research Unit jack.gunther@ars.usda.gov.
authors.forename: Nereus W
authors.initials: NW
authors.lastname: Gunther
authors.affiliation: Food Safety and Intervention Technologies, Wyndmoor, PA, 19038.
authors.forename: Joseph
authors.initials: J
authors.lastname: Sites
authors.affiliation: Food Safety and Intervention Technologies, Wyndmoor, PA, 19038.
authors.forename: Christopher
authors.initials: C
authors.lastname: Sommers
mesh_terms: D000818:Animals; D002169:Campylobacter Infections / Q000382:microbiology / Q000517:prevention & control; D016123:Campylobacter jejuni / Q000187:drug effects* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005516:Food Microbiology / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D061353:Food Storage / Q000592:standards*; D006874:Hydrostatic Pressure; D010710:Phosphates / Q000494:pharmacology; D011122:Polyphosphates / Q000494:pharmacology; D011202:Poultry Products / Q000382:microbiology*; D013997:Time Factors; D014422:Turkeys
chemical_list: D005520:Food Preservatives; D010710:Phosphates; D011122:Polyphosphates; C005035:hexametaphosphate; C005692:triphosphoric acid
keywords: Campylobacter jejuni; high pressure; polyphosphate; poultry