Phosphates as Antibotulinal Agents in Cured Meats: A Review

Phosphates have been suggested as potential substitutes for the currently used nitrite in cured meat products, yet relatively little research has been done on the antibotulinal effects of phosphates. Phosphate selection for use in the cured meat industry continues to be based upon achieving certain functional objectives rather than microbiological control (i.e., improved tenderness, moisture retention, reduced shrinking during cooking, pH adjustments, emulsification, sequestration of ions). Current federal regulations limit addition of phosphates to amounts needed to achieve functionality. One notable exception is shelf-stable pasteurized processed cheese, cheese foods and cheese spreads, in which addition of phosphates for emulsification purposes also appears to provide antimicrobial or antibotulinal protection. It is, therefore, becoming evident that phosphates have the potential under certain conditions, of enhancing microbial or botulinal safety and stability of certain foods, with certain phosphates [i.e. sodium acid pyrophosphate (SAPP)] or mixture of phosphates displaying more effectiveness than others.