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. 1964 Nov;12(6):517–522. doi: 10.1128/am.12.6.517-522.1964

Polyphosphate Inhibition of Growth of Pseudomonads From Poultry Meat

R Paul Elliott 1,1, Robert P Straka 1, John A Garibaldi 1
PMCID: PMC1058171  PMID: 14239583

Abstract

Both commercial polyphosphates and equivalent mixtures of chemically pure polyphosphates inhibited the growth of nonfluorescent pseudomonads in a synthetic medium. Fluorescent strains grew after a short lag. Inhibition was not caused by high pH, but rather by chelation of metal ions essential to the growth of the bacteria. Mg++ and the natural competitive chelators, pyoverdine and bacteriological peptone, reversed the inhibition. Chilling chicken carcasses overnight in slush ice containing 3 and 8% polyphosphates lengthened subsequent shelf-life 17 and 25%, respectively. Chickens held in continuous contact with 3 and 8% solutions of polyphosphates during storage at 2.2 C kept 17 and 67% longer, respectively. Only fluorescent strains developed in the presence of 3 and 8% polyphosphates. Chickens held in antiseptic ice containing 8% polyphosphates kept 60% longer than did those in water ice.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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