Antimicrobial Effects of Trisodium Phosphate Against Bacteria Attached to Beef Tissue

Area of Science:

• Food Safety
• Microbiology
• Meat Science

Background:

• Bacterial contamination of beef poses a significant food safety risk.
• Effective decontamination methods are crucial for preventing foodborne illnesses.

Purpose of the Study:

• To evaluate the efficacy of trisodium phosphate (TSP) in reducing populations of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7 on beef tissue.
• To determine the influence of TSP concentration, temperature, and contact time on bacterial reduction.

Main Methods:

• Beef tissue (lean and adipose) was artificially contaminated with target pathogens.
• Contaminated tissue was immersed in varying concentrations (8-12%) of TSP solutions at different temperatures (25-55°C) for up to 3 minutes.
• A model carcass washing system was used to sanitize beef carcass tissue inoculated with E. coli.

Main Results:

• TSP concentration was not a significant factor in bacterial reduction.
• Reductions of 1-1.5 log10 cycles were observed on lean tissue for gram-negative pathogens, with less effect on L. monocytogenes.
• Adipose tissue showed greater reductions (2-2.5 log10 cycles for gram-negative, 1-1.5 log10 cycles for gram-positive pathogens).
• Higher temperatures generally resulted in greater bacterial population reductions.
• The model carcass washing system showed comparable reductions to lab results, with enhanced efficacy on adipose tissue, suggesting physical action contributed.

Conclusions:

• Trisodium phosphate can reduce bacterial loads on beef, particularly on adipose tissue.
• Increasing temperature enhances the antimicrobial efficacy of TSP solutions.
• The physical action in carcass washing systems may augment chemical decontamination effectiveness.