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  • 1 Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Ménesi út 43. Hungary
  • 2 National Institute for Food Hygiene and Nutrition H-1097 Budapest, Gyáli út 3/A. Hungary
  • 3 Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Ménesi út 43. Hungary
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The microbiological spoilage of foods depends on the initial microbiological contamination and some factors which influence the growth of microorganisms. Therefore, reducing the initial cell count is necessary for both extending shelf-life and improving food safety. Physical, chemical and combined treatments serve this purpose. In these experiments, the effect of trisodium phosphate dipping (0-15% solutions) was studied. Chicken wings were used, which after dipping (1 min) in the solution were packed in PE-PA-PE pouches and stored at 4 °C. Aerobic mesophilic (Nutrient Agar, Merck), pseudomonad (Pseudomonas Selective Agar, Oxoid), and Enterobacteriaceae counts (VRBD Agar, Merck) were determined by Spiral Plate Technique at 30 °C incubation temperature. Effect of 3.8, 5.7, 7.6% trisodium phosphate dipping solutions was studied as a function of storage time. Immediately after treatment, total colony count was reduced by maximum 1.5 log cycles. Pseudomonads were the most sensitive. One day after treatment with these low concentration solutions, the colony count was reduced by 2 log cycles. Na3PO4concentration higherthan 7.6% practically did not result in higher effectivity. The growth rate and maximum cell count of surviving fraction were estimated as a function of trisodium phosphate concentration. It can be concluded from fitted survival curves that immediately after treatment the initial viable cell count was reduced and the critical spoilage level (107g-1) has been reached 2-3 days later than in case of the untreated samples, i.e. the shelf-life was extended.

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