Effects of Water and Microwave Energy Precooking on Microbiological Quality of Chicken Parts

Abstract

Hot water precooked chicken parts were consistently lower in bacterial count than the microwave energy cooked samples. The surviving bacteria on the hot water cooked samples belonged to either the genus Micrococcus or the genus Staphylococcus. All colonies were nonpigmented. However, in addition to those bacteria found on the water cooked samples, pigmented staphylococcus and occasionally Gram positive rods were present on the microwave energy cooked samples. Precooking chicken parts in hot 3% polyphosphates solution resulted in an almost sterile product. Polyphosphates were more effective in controlling the growth of micrococcus and staphylococcus, which were the principle microbial flora found on the surface of fresh dressed chicken.

Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties

“…Phosphates have also resulted in higher-quality products when used in ham curing brine (Siegel et al, 1978;Vollmar and Melton, 1981), or when added to beef rolls (Moore et al, 1976) or to frozen pork patties (Keeton, 1983). Phosphates improved the physical, chemical and microbiological quality of chicken meat when used in solutions for chilling chicken carcasses (Klose et al, 1963;Landes, 1972;Shults and Wierbicki, 1973) or presoaking chicken parts (Chen et al, 1973). Quality improvements from phosphate addition were also reported by Knipe (1982) to occur in meat emulsions.…”

Effect of Acid and Neutral Pyrophosphates on the Natural Bacterial Flora of a Cooked Meat System

“…The streptococci isolated were also inhibited by PYRO-3 in sausage held at 20-22°C but to a lesser extent than by SAPP. Chen et al (1973) reported that, in general, Gram-positive bacteria were more susceptible to phosphate inhibition than were Gram-negative microorganisms.…”

Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

“…Limited research on the antimicrobial effect of phosphates has been done (Tompkin, 1984). Some researchers observed antimicrobial effects of phosphates on Staphylococcus (Chen et al, 1973), Salmonella (Foster and Mead, 1976), C. botulinum in pork slurries (Tanaka et al, 1977), Moraxella (Firstenberg-Eden et al, 1981), in poultry meat emulsions with sorbate (Nelson et al, 1983), and media with sorbate (Wagner and Busta, 1984). Mechanisms suggested for this inhibition include the interference of phosphate with divalent cation metabolism by chelating (Post et al, 1963;Firstenberg-Eden et al, 1981), increasing the ionic strenth or pH inhibition (Ivey and Robach, 1978), and enzyme inhibition (Tarr et al, 1969).…”