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pp.205-211
To investigate the antimicrobial effect of polyphosphates as a food additive, the growth and structural change of Listeria monocytogenes Scott A were examined in relation to polyphosphates concentration and incubation temperature. Up to 10,000 ppm of polyphosphates, the growth rate of strain was gradually inhibited with increasing polyphosphates concentration and decreasing the incubation temperature. Minimal inhibitory concentration of polyphosphates to the growth of strain was about 12,000 ppm. It was observed, using both scanning electron microscopy(SEM) and transmission electron microscopy(TEM), that 0.9% polyphosphates treatment was resulted in the destruction of cell wall and outflow of cell ingredients. The antimicrobial effects of polyphosphates were more effective than those of dehydroacetate and potassium sorbate at 13℃ and 4℃. The growth rate of the strain in beef was significantly inhibited by the treatment of 0.9% polyphosphates and storaged at cooling temperature.
