Pure cultures of Salmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus and two lactic starters were plated with laboratory media containing 0.5% of a food grade poly‐ or pyrophosphate. Heated or unheated tetra sodium pyrophosphate (TSPP) was highly inhibitory or lethal to all cultures tested, followed by unheated sodium tripolyphosphate (STPP) and sodium polyphosphate glassy (SPG), while sodium acid pyrophosphate (SAPP) was not inhibitory or enhanced recoveries. Heating reduced the effectiveness of phsophates as inhibitors.
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Molins et al. (1984) studied this question.
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