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
Ano de publicación: 2002
Volume: 8
Número: 1
Páxinas: 11-24
Tipo: Artigo
Outras publicacións en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Indicadores
JCR (Journal Impact Factor)
- Ano 2002
- Factor de impacto da revista: 0.409
- Factor de impacto sen autocitas: 0.357
- Article influence score: 0.0
- Cuartil maior: Q3
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q3 Posición na área: 65/92 (Edición: SCIE)
- Área: CHEMISTRY, APPLIED Cuartil: Q3 Posición na área: 42/59 (Edición: SCIE)
SCImago Journal Rank
- Ano 2002
- Impacto SJR da revista: 0.351
- Cuartil maior: Q1
- Área: Industrial and Manufacturing Engineering Cuartil: Q1 Posición na área: 76/343
- Área: Food Science Cuartil: Q2 Posición na área: 71/163
- Área: Chemical Engineering (miscellaneous) Cuartil: Q2 Posición na área: 112/413
Resumo
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)