Microbiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5. aureus and lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of the patties.
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Molins et al. (1987) studied this question.
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