Food additive could inhibit C. perfringens
growth in poultry meat
By Jane Byrne
Source of Article: http://www.foodproductiondaily.com/news/ng.asp?n=86812-clostridium-bacteria-antimicrobial
30-Jul-2008 - Inorganic polyphosphates (polyP) can be
effective as antimicrobial agents against Clostridium perfringens
in meat products, claims a new
Inorganic polyphosphates are generally recognised
as safe (GRAS) and are used as food additives in the meat and dairy industry to
protect flavour, to maintain the "juiciness"
of meat by binding water to it, and to inhibit rancidity and colour deterioration.
Bacteria
C. perfringens are found in low numbers in
many foods, particularly in meat and poultry products. It is also present in
soil, the intestines of humans and animals, sewage and animal manures.
Food poisoning linked to C. perfringens is
the third most commonly reported foodborne illness in
the
Unlike many other types of bacteria that cause food borne disease, C. perfringens are not completely destroyed by ordinary
cooking as it has been found to produce heat-resistant spores.
Although the bacteria are killed at cooking temperatures, the heat-resistant
spores they produce are able to survive and may actually be stimulated by the
heat to germinate.
Inhibition
The researchers, according to findings published in the journal Food
Microbiology, found a significant reduction of survival in C. perfringens was observed when meat samples
contaminated with a cocktail of the bacteria's spores were treated with one
per cent of the polyphosphate, sodium tripolyphosphate
(STPP).
As STPP increases water retention capacity in meat products, the researchers
used the polyP to determine its antimicrobial
effectiveness against C. perfringens in
meat, according to the study.
The researchers said that the sub-lethal concentrations of polyP
significantly inhibited sporulation of C. perfringens by reducing heat-resistant
cells. While the spores were able to germinate in the presence of
one per cent STPP, their outgrowth was significantly inhibited, the study
stated.
"The inhibitory effect of polyP on C. perfringens shown in this work constitutes a major
contribution that can help the development of safer meat products,"
claim the researchers.
However, they caution that the use of polyP with
other antimicrobial salts such as calcium lactate and calcium sorbate during meat product formulation could decrease the
effectiveness of the polyP antimicrobial activity.
Source: Journal of Food Microbiology Vol 25,
Issue 6, September 2008
Published online ahead of print doi:10.1016/j.fm.2008.04.006
"Inhibitory effects of polyphosphates on Clostridium perfringens
growth, sporulation and spore outgrowth"
Authors: S. Akhtar, D. Paredes-Sabja,
M. R. Sarker
Copyright (C) All rights reserved
under FoodHACCP.com
If
you have any comments, please send your
email to info@foodhaccp.com
