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Microbiological aspects of polyphosphate injection in the processing and chill storage of poultry

Published online by Cambridge University Press:  15 May 2009

G. C. Mead  and
B. W. Adams
G. C. Mead
Affiliation:
Agricultural Research Council Food Research Institute, Colney Lane, Norwich NR4 7UA
B. W. Adams
Affiliation:
Agricultural Research Council Food Research Institute, Colney Lane, Norwich NR4 7UA
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Summary

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During commercial processing of broiler chickens, injection of polyphosphate (Puron 604 or 6040) resulted in microorganisms being added to the deep breast muscle. The level of contamination was related to the microbiological condition of the injection solution.

Injection of polyphosphate had no effect on the shelf-life of fresh chilled carcasses held at 1° or 10°C but changes were observed in the growth rate of microorganisms in the deep muscle and in the composition of the muscle microflora following storage.

Cross-contamination of carcasses and the transfer of organisms from the skin to the deep muscle during injection was demonstrated with a marker strain of Clostridium perfringens. However, both processes were influenced by the number of marker organisms applied initially to the skin.

The above findings are discussed in relation to the possible behaviour of any food poisoning bacteria present.

Type
Research Article
Information
Journal of Hygiene , Volume 82 , Issue 1 , February 1979 , pp. 133 - 142
Copyright
Copyright © Cambridge University Press 1979

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