Effect of Trisodium Phosphate on Campylobacter Attached to Post-Chill Chicken Carcasses

Trisodium phosphate (TSP) was evaluated as a means to reduce Campylobacter on chicken carcasses. Post-chill chicken carcasses were dipped into a 10% TSP solution at 50°C for 15 s. After storing the TSP-treated carcasses for 0, 1 or 6 days at 4°C, the carcasses were subjected to the recovery of Campylobacter . The incidence and reduction of Campylobacter attached to the carcasses were measured using a nitrocellulose (NC) membrane lift, conventional culture method, and a most probable number (MPN) technique. In trials 1 and 2, the incidence of Campylobacter was measured. For 1 day-stored groups, Campylobacter was present on 96 and 100% of control carcasses and present on 24 and 28% of TSP-treated carcasses as measured by NC membrane lift method. The reduction was less (4 to 36%) when measured by culture method. For carcasses immediately subjected for the recovery of cells after treatment, there was no difference between TSP-treated and control carcasses by either NC membrane or culture method. In trial 3, the reduction levels of Campylobacter were quantified by using a MPN method. The levels of Campylobacter on carcasses were decreased by 1.5 and 1.2 logs in 1- and 6-day stored, TSP-treated carcasses, respectively (p < 0.05). However, TSP treatment at 10°C reduced the level of Campylobacter only by 0.16 log (p > 0.10).