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Antibacterial Activity of Sodium Phytate Against Salmonella typhimurium in Meats  

Baek, Dong-Jin (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Hue, Jin-Joo (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Lee, Yea-Eun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Lee, Ki-Nam (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Nam, Sang-Yoon (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Yun, Young-Won (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Jeong, Jae-Hwang (Department of Bio-industry, Seowon National University)
Lee, Sang-Hwa (Department of Food and Nutrition, Seowon University)
Lee, Beom-Jun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 382-387 More about this Journal
Abstract
The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activity of sodium phytate (SPT) against Salmonella typhimurium in tryptic soy broth with different pHs and in chicken, pork and beef. In tryptic soy broth, SPT at the concentrations of 0.1, 0.5, and 1.0% effectively inhibited the growth of Salmonella typhymurium in a concentration-dependent manner. At pH 5.5-7.0 similar to meat pHs, 1% SPT almost completely inhibited the bacterial growth. The inhibitory effect of SPT was stronger at pH 7.0 than pH 5.5. In chicken, pork, and beef, SPT at the concentrations of 0.1, 0.5, and 1% significantly inhibited the growth of Salmonella typhimurium in a dose-dependant manner (p<0.01). The addition of 1% SPT in the meats significantly increased the meat pHs. These results indicate that SPT is very effective for inhibition of bacterial growth as a muscle food additive for increasing food safety and functions.
Keywords
antibacterial activity; antioxidant; food additives; sodium phytate; Salmonella typhimurium;
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Times Cited By KSCI : 2  (Citation Analysis)
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