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.
En este artículo se discute el uso del tratamiento con fosfato trisódico (TSP) para reducir la contaminación bacteriana de la carne de ave con referencia a: consecuencias económicas y para la salud de la contaminación de la carne de ave, causas o rutas de contaminación, posibilidades de reducir la carga microbiana, mecanismos de acción del TSP, características organolépticas y calidad de la carne de ave tratada con TSP, eficacia antimicrobiana y factores que la afectan, influencia de este tratamiento en el tiempo de vida útil, y autorización de este proceso en el mundo, con especial referencia a la situación dentro de la Unión Europea. Se han resumido los resultados de las reducciones microbianas obtenidas en carne de ave tratada con TSP para Salmonella, coliformes/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, microorganismos totales, Listeria, Staphylococcus aureus y Lactobacillus. También se han contemplado los principales resultados obtenidos en otros alimentos distintos de la carne de ave (carne de vacuno, fruta, pescado y marisco).
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