Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System

Cooked pork sausage was prepared by using tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP) at 0 and 0.4% of the meat weight either separately or in different combinations. Samples were vacuum packaged and held in a refrigerated display case at 5°C for 21 days. Samples were also stored at room temperature (20‐22°C) for 24 and 48 hr. Neither phosphate had an effect on microbial counts during refrigerated storage up to 21 days, but SAPP caused significantly lower counts of mesophilic and facultative anaerobic organisms after 48 hr of temperature abuse. The organisms affected were streptococci or very similar coccobacilli.