Trisodium phosphate (TSP) treatment for decontamination of poultryreview
- Rosa Capita González
- Carlos Alonso Calleja
- María del Camino García Fernández
- Benito Moreno García
ISSN: 1082-0132
Année de publication: 2002
Volumen: 8
Número: 1
Pages: 11-24
Type: Article
D'autres publications dans: Food science and technology international = Ciencia y tecnología de alimentos internacional
Indicateurs
JCR (Journal Impact Factor)
- Año 2002
- Factor de impacto de la revista: 0.409
- Factor de impacto sin autocitas: 0.357
- Article influence score: 0.0
- Cuartil mayor: Q3
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q3 Posición en el área: 65/92 (Edicion: SCIE)
- Área: CHEMISTRY, APPLIED Cuartil: Q3 Posición en el área: 42/59 (Edicion: SCIE)
SCImago Journal Rank
- Año 2002
- Impacto SJR de la revista: 0.351
- Cuartil mayor: Q1
- Área: Industrial and Manufacturing Engineering Cuartil: Q1 Posición en el área: 76/343
- Área: Food Science Cuartil: Q2 Posición en el área: 71/163
- Área: Chemical Engineering (miscellaneous) Cuartil: Q2 Posición en el área: 112/413
Résumé
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)