scholarly journals Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

EFSA Journal ◽  
2006 ◽  
Vol 4 (1) ◽  
pp. 297 ◽  
Author(s):  
Keyword(s):  
Chlorine Dioxide ◽  
Food Additives ◽  
Trisodium Phosphate ◽  
Sodium Chlorite ◽  
Processing Aids

Decontamination Treatments for Psychrotrophic Microorganisms on Chicken Meat during Storage at Different Temperatures

2013 ◽  
Vol 76 (11) ◽  
pp. 1977-1980 ◽  
Author(s):  
ALICIA ALONSO-HERNANDO ◽  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA
Keyword(s):  
Citric Acid ◽  
Chlorine Dioxide ◽  
Trisodium Phosphate ◽  
Cold Chain ◽  
Sodium Chlorite ◽  
Different Temperatures ◽  
Chicken Legs ◽  
Microbiological Analyses ◽  
Antimicrobial Effectiveness ◽  
Effective Compound

The antimicrobial effectiveness of five chemical decontaminants (12% trisodium phosphate [TSP], 1,200 ppm acidified sodium chlorite [ASC], 2% citric acid [CA], 220 ppm of peroxyacids [PA], or 50 ppm of chlorine dioxide [CD]) against psychrotrophic populations on skinned chicken legs was assessed throughout 120 h of storage under various temperature abuse scenarios. Three different simulated cold chain disruptions were used: T1 (12 h at 1 ± 1° C, 6 h at 15 ± 1° C, and 102 h at 4 ± 1° C), T2 (18 h at 1 ± 1° C, 6 h at 15 ± 1° C, and 96 h at 10 ± 1° C), or T3 (18 h at 4 ± 1° C, 6 h at 20 ± 1° C, and 96 h at 7 ± 1° C). Microbiological analyses were carried out at 0, 24, 72, and 120 h of storage. Substantial microbial reductions, with respect to control (untreated) samples, were obtained in legs treated with TSP, ASC, and CA, with average values ranging from 1.54 ± 1.52 to 2.02 ± 2.19 log CFU/cm2. TSP was the most effective compound under mild abuse temperature conditions (T1), with mean reductions of 2.01 ± 1.67 log CFU/cm2, whereas ASC, followed by CA, proved to be particularly useful under moderate abuse conditions (T3; average reductions of 2.99 ± 2.27 and 1.98 ± 1.65 log CFU/cm2, respectively). Treatment with PA or CD resulted in minimal microbial reductions.

Effect of the Temperature of the Dipping Solution on the Antimicrobial Effectiveness of Various Chemical Decontaminants against Pathogenic and Spoilage Bacteria on Poultry

2013 ◽  
Vol 76 (5) ◽  
pp. 833-842 ◽  
Author(s):  
ALICIA ALONSO-HERNANDO ◽  
JOSÉ ALFREDO GUEVARA-FRANCO ◽  
CARLOS ALONSO-CALLEJA ◽  
ROSA CAPITA
Keyword(s):  
Citric Acid ◽  
Chlorine Dioxide ◽  
Tap Water ◽  
Trisodium Phosphate ◽  
Sodium Chlorite ◽  
Spoilage Bacteria ◽  
European Regulatory ◽  
Brochothrix Thermosphacta ◽  
Microbial Groups ◽  
Antimicrobial Effectiveness

The influence of the temperature of the dipping solution on the antimicrobial effectiveness of several chemical poultry decontaminants was assessed. A total of 765 poultry legs were inoculated with gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, or Brochothrix thermosphacta) or gram-negative bacteria (Salmonella enterica serotype Enteritidis, Escherichia coli, Yersinia enterocolitica, or Pseudomonas fluorescens). Samples were dipped for 15 min in solutions (wt/vol) of trisodium phosphate (12%), acidified sodium chlorite (1,200 ppm), citric acid (2%), peroxyacids (220 ppm), chlorine dioxide (50 ppm), or tap water or were left untreated (control). The temperatures of the dipping solutions were 4, 20, or 50°C. Microbiological analyses and pH determinations were carried out after 0, 1, 3, and 5 days of storage at 4°C. In comparison with the control samples, all chemical solutions were effective for reducing microbial loads. The temperature of treatment affected the microbial reductions caused by all chemicals (P < 0.001). The lowest average bacterial reductions caused by trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids were observed at 4°C, all sampling days and microbial groups being considered simultaneously. The highest and the lowest effectiveness for chlorine dioxide were observed at 4 and 50°C, respectively. These results may be of use to meat processors for selecting the best conditions for decontamination treatments and may help the European Regulatory Authorities make their decisions for authorization of poultry decontamination treatments.

Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

2021 ◽  
pp. 41-43
Author(s):  
Светлана Семеновна Морозова ◽  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина
Keyword(s):  
Food Additives ◽  
Customs Union ◽  
Safety Requirements ◽  
Trisodium Salt ◽  
Processing Aids ◽  
Technical Regulations

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

Effectiveness of Trisodium Phosphate, Acidified Sodium Chlorite, Citric Acid, and Peroxyacids against Pathogenic Bacteria on Poultry during Refrigerated Storage

2007 ◽  
Vol 70 (9) ◽  
pp. 2063-2071 ◽  
Author(s):  
ELENA del RÍO ◽  
REBECA MURIENTE ◽  
MIGUEL PRIETO ◽  
CARLOS ALONSO-CALLEJA ◽  
ROSA CAPITA
Keyword(s):  
Citric Acid ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Trisodium Phosphate ◽  
Sodium Chlorite ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Microbial Group ◽  
And Control

The effects of dipping treatments (15 min) in potable water or in solutions (wt/vol) of 12% trisodium phosphate (TSP), 1,200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), and 220 ppm peroxyacids (PA) on inoculated pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Salmonella Enteritidis, Escherichia coli, and Yersinia enterocolitica) and skin pH were investigated throughout storage of chicken legs (days 0, 1, 3, and 5) at 3 ± 1°C. All chemical solutions reduced microbial populations (P < 0.001) as compared with the control (untreated) samples. Similar bacterial loads (P > 0.05) were observed on water-dipped and control legs. Type of treatment, microbial group, and sampling day influenced microbial counts (P < 0.001). Average reductions with regard to control samples were 0.28 to 2.41 log CFU/g with TSP, 0.33 to 3.15 log CFU/g with ASC, 0.82 to 1.97 log CFU/g with CA, and 0.07 to 0.96 log CFU/g with PA. Average reductions were lower (P < 0.001) for gram-positive (0.96 log CFU/g) than for gram-negative (1.33 log CFU/g) bacteria. CA and ASC were the most effective antimicrobial compounds against gram-positive and gram-negative bacteria, respectively. TSP was the second most effective compound for both bacterial groups. Average microbial reductions per gram of skin were 0.87 log CFU/g with TSP, 0.86 log CFU/g with ASC, 1.39 log CFU/g with CA, and 0.74 log CFU/g with PA for gram-positive bacteria, and 1.28 log CFU/g with TSP, 2.03 log CFU/g with ASC, 1.23 log CFU/g with CA, and 0.78 log CFU/g with PA for gram-negative bacteria. With only a few exceptions, microbial reductions in TSP- and ASC-treated samples decreased and those in samples treated with CA increased throughout storage. Samples treated with TSP and samples dipped in CA and ASC had the highest and lowest pH values, respectively, after treatment. The pH of the treated legs tended to return to normal (6.3 to 6.6) during storage. However, at the end of storage, the pH of legs treated with TSP remained higher and that of legs treated with CA remained lower than normal.

scholarly journals Food Additives and Processing Aids used in Breadmaking

2017 ◽  
Author(s):  
Luis Carlos Gioia ◽  
José Ricardo Ganancio ◽  
Caroline Joy Steel
Keyword(s):  
Food Additives ◽  
Processing Aids
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