Bactericidal and Bacteriolytic Effects of Selected Food-Grade Phosphates, Using Staphylococcus aureus as a Model System.

Phosphates have been approved for use in meat products primarily to protect flavor and increase yields. It also is known that phosphates have antimicrobial properties. The objective of this study was to compare the effects of different phosphates in a model system.

Antibacterial Mechanism of Long-Chain Polyphosphates in Staphylococcus aureus.

The results of previous studies indicated that the antibacterial effects of long-chain polyphosphates (sodium polyphosphate glassy [SPG] and sodium ultraphosphate [UP]) to Staphylococcus aureus ISP40 8325 could be attributed to damage to the cell envelope (cell wall or cell membrane). Also, Ca (0.01 M) or Mg (0.

Metal Ions Reverse the Inhibitory Effects of Selected Food-Grade Phosphates in Staphylococcus aureus.

Previous studies showed that levels as low as 0.1% sodium ultraphosphate (UP), 0.1% sodium polyphosphate glassy (SPG) and 0.

Inexpensive, Disposable Presence-Absence Test for Coliforms and Escherichia coli in Water.

Six-ounce (151-g) Whirl-Pak® bags containing 3.05 g of dehydrated Presence-Absence (P-A) Broth and 5 mg of 4-methylumbelliferyl-β-D-glucuronide (MUG) were pasteurized with 10 kGy of gamma irradiation. To conduct a "bag" P-A test, 100 ml of water sample were added to a bag.

Optimal Pyruvate Concentration for the Recovery of Conforms from Food and Water.

Recoveries of coliforms in water and food samples were increased by adding sodium pyruvate to the Tryptic Soy Agar (TSA) base layer, and Violet Red Bile (VRBA) overlay, of the Modified VRBA procedure described in Standard Methods for the Examination of Dairy Products. Six pyruvate levels (0, 0.005, 0.