Gunther Nereus W, Sites Joseph, Sommers Christopher
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Molecular Characterization of Foodborne Pathogens Research Unit
Food Safety and Intervention Technologies, Wyndmoor, PA, 19038.
Poult Sci. 2015 Sep;94(9):2297-302. doi: 10.3382/ps/pev199. Epub 2015 Jul 27.
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.
先前有研究表明，含有多聚磷酸盐的腌泡汁会提高弯曲杆菌属细菌在家禽产品渗出液中的存活率。弯曲杆菌存活率的提高主要归因于某些多聚磷酸盐能够将渗出液的pH值改变为更适合弯曲杆菌生存的数值。在本研究中，使用受6株空肠弯曲菌混合菌污染的碎禽肉产品，来确定常用多聚磷酸盐的存在是否会对高静水压处理的效果产生负面影响。两种多聚磷酸盐，即六偏磷酸钠和三聚磷酸钠，分别以0.25%和0.5%这两种浓度使用，结果表明它们对高压处理空肠弯曲菌的灭活效果没有任何显著的负面影响。然而，高压处理后的含空肠弯曲菌碎禽肉样品在4°C下储存，似乎对弯曲杆菌的灭活产生了协同作用。高压处理结合在4°C下储存7天，导致空肠弯曲菌存活率的平均降低幅度大于单独进行高压处理或4°C储存时各自降低幅度之和。
