Trisodium phosphate (TSP) treatment for decontamination of poultryreview

  1. Rosa Capita González
  2. Carlos Alonso Calleja
  3. María del Camino García Fernández
  4. Benito Moreno García
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Year of publication: 2002

Volume: 8

Issue: 1

Pages: 11-24

Type: Article

DOI: 10.1177/1082013202008001118 DIALNET GOOGLE SCHOLAR

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional


Cited by

  • Web of Science Cited by: 57 (12-10-2023)
  • Dimensions Cited by: 48 (01-03-2023)

JCR (Journal Impact Factor)

  • Year 2002
  • Journal Impact Factor: 0.409
  • Journal Impact Factor without self cites: 0.357
  • Article influence score: 0.0
  • Best Quartile: Q3
  • Area: CHEMISTRY, APPLIED Quartile: Q3 Rank in area: 42/59 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 65/92 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2002
  • SJR Journal Impact: 0.351
  • Best Quartile: Q1
  • Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 76/343
  • Area: Food Science Quartile: Q2 Rank in area: 71/163
  • Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 112/413


(Data updated as of 01-03-2023)
  • Total citations: 48
  • Recent citations: 4
  • Field Citation Ratio (FCR): 4.45


Use of trisodium phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed with reference to: health and economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown. (A)