The phosphorus preservatives injected into poultry may not just be an arterial toxin. They also appear to dramatically increase the growth of food poisoning Campylobacter bacteria.
Phosphate Additives in Chicken
4.9/5 - (19 votes)
Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.
Most future medical professionals surveyed were “insufficiently aware”—in fact, two-thirds had no clue—of the risks related to prolonged high [dietary] phosphate intake.” And, even if they knew it was a problem, they don’t know which foods have had it added. 99% knew sugar was added to soda, but only 7% knew that phosphates were added. I bet even fewer would know they inject it into most packages of meat.
Though this practice remains banned in Europe, thanks to a 1982 ruling, “11 different phosphate salts” are allowed to be injected into meat and poultry in the United States—despite the fact that [phosphate] is considered an arterial toxin, causing our arteries to stiffen up within just two hours of consumption—making modern poultry not only more dangerous from a heart disease standpoint, but may also be making poultry more dangerous from a food safety standpoint.
What are the effects of phosphate additives on the survival of our #1 cause of bacterial food poisoning—Campylobacter—in chicken exudates? “Chicken exudate” is the same as poultry purge, the chicken “juice.” It’s “the fluid that seeps out from processed poultry carcasses and is often found to be contaminated with considerable numbers of Campylobacter bacteria. It is comprised of water, blood, fats, and other materials added to the poultry during processing.”
If you don’t inject chicken with phosphates, the exudates seeping into the package may grow about 100 Campylobacter bacteria (this is a log scale). You add some phosphate, and you’re up to a hundred million bacteria—a million times more.
The addition of phosphates to chicken has the potential to increase the survival of Campylobacter by 100-fold, or more. “The infectious dose for [Campylobacter] has been shown to be as little as 500 organisms.” How much might there be in chicken? 100,000 “can be easily recovered from washes of whole chicken carcasses.”
So, what does a million times more food poisoning bacteria mean for the risk to consumers? Well, even just a 100-fold increase in these fecal matter bacteria can mean a 30-fold difference in the number of human outbreaks of Campylobacter—a food-borne disease that can leave people paralyzed. But, hey, if the poultry industry doesn’t add phosphates, how are they going “to enhance the moisture absorbance, color, and flavor, and reduce product shrinkage”?
Please consider volunteering to help out on the site.
- Y. Shutto, M. Shimada, M. Kitajima, H. Yamabe, M. S. Razzaque. Lack of awareness among future medical professionals about the risk of consuming hidden phosphate-containing processed food and drinks. PLoS ONE 2011 6(12):e29105.
- R. A. Sherman, O. Mehta. Dietary phosphorus restriction in dialysis patients: Potential impact of processed meat, poultry, and fish products as protein sources. Am. J. Kidney Dis. 2009 54(1):18 - 23.
- M. A. M. Ai-Ashmawy. Prevalence and public health significance of aluminum residues in milk and some dairy products. J. Food Sci. 2011 76(3):T73 - T76.
- N. W. Gunther. 4th. Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. Appl. Environ. Microbiol. 2010 76(8):2419 - 2424
- N. W. Gunther, 4th, Y. He, P. Fratamico. Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. J. Food Prot. 2011 74(10):1735 - 1740.
- R. A. Sherman, O. Mehta. Phosphorus and potassium content of enhanced meat and poultry products: Implications for patients who receive dialysis. Clin J Am Soc Nephrol. 2009 4(8):1370 - 1373.
- E. Ritz, K. Hahn, M. Ketteler, M. K. Kuhlmann, J. Mann. Phosphate additives in food--a health risk. Dtsch Arztebl Int. 2012 109(4):49 - 55.
- O. Benini, C. D'Alessandro, D. Gianfaldoni, A. Cupisti. Extra-phosphate load from food additives in commonly eaten foods: A real and insidious danger for renal patients. J Ren Nutr. 2011 21(4):303 - 308.
- J. Uribarri. Phosphorus additives in food and their effect in dialysis patients. Clin J Am Soc Nephrol. 2009 4(8):1290 - 1292.
- J. B. León, C. M. Sullivan, A. R. Sehgal AR. The prevalence of phosphorus-containing food additives in top-selling foods in grocery stores. J Ren Nutr. 2013 23(4):265-270.
- L. Murphy-Gutekunst, J. Uribarri. Hidden Phosphorus-Enhanced Meats: Part 3. J Ren Nutr. 2005 15(4):E1-E4.
- C. M. Sullivan, J. B. Leon, A. R. Sehgal. Phosphorus-containing food additives and the accuracy of nutrient databases: Implications for renal patients. J Ren Nutr. 2007 17(5):350 - 354.
- J. Uribarri, M. S. Calvo. Hidden sources of phosphorus in the typical American diet: Does it matter in nephrology? Semin Dial. 2003 16(3):186 - 188.
- B. G. Lyon, D. P. Smith, E. M. Savage. Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. Poult. Sci. 2005 84(2):345 - 349.
Images thanks to Gran via Wikimedia
Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.
Most future medical professionals surveyed were “insufficiently aware”—in fact, two-thirds had no clue—of the risks related to prolonged high [dietary] phosphate intake.” And, even if they knew it was a problem, they don’t know which foods have had it added. 99% knew sugar was added to soda, but only 7% knew that phosphates were added. I bet even fewer would know they inject it into most packages of meat.
Though this practice remains banned in Europe, thanks to a 1982 ruling, “11 different phosphate salts” are allowed to be injected into meat and poultry in the United States—despite the fact that [phosphate] is considered an arterial toxin, causing our arteries to stiffen up within just two hours of consumption—making modern poultry not only more dangerous from a heart disease standpoint, but may also be making poultry more dangerous from a food safety standpoint.
What are the effects of phosphate additives on the survival of our #1 cause of bacterial food poisoning—Campylobacter—in chicken exudates? “Chicken exudate” is the same as poultry purge, the chicken “juice.” It’s “the fluid that seeps out from processed poultry carcasses and is often found to be contaminated with considerable numbers of Campylobacter bacteria. It is comprised of water, blood, fats, and other materials added to the poultry during processing.”
If you don’t inject chicken with phosphates, the exudates seeping into the package may grow about 100 Campylobacter bacteria (this is a log scale). You add some phosphate, and you’re up to a hundred million bacteria—a million times more.
The addition of phosphates to chicken has the potential to increase the survival of Campylobacter by 100-fold, or more. “The infectious dose for [Campylobacter] has been shown to be as little as 500 organisms.” How much might there be in chicken? 100,000 “can be easily recovered from washes of whole chicken carcasses.”
So, what does a million times more food poisoning bacteria mean for the risk to consumers? Well, even just a 100-fold increase in these fecal matter bacteria can mean a 30-fold difference in the number of human outbreaks of Campylobacter—a food-borne disease that can leave people paralyzed. But, hey, if the poultry industry doesn’t add phosphates, how are they going “to enhance the moisture absorbance, color, and flavor, and reduce product shrinkage”?
Please consider volunteering to help out on the site.
- Y. Shutto, M. Shimada, M. Kitajima, H. Yamabe, M. S. Razzaque. Lack of awareness among future medical professionals about the risk of consuming hidden phosphate-containing processed food and drinks. PLoS ONE 2011 6(12):e29105.
- R. A. Sherman, O. Mehta. Dietary phosphorus restriction in dialysis patients: Potential impact of processed meat, poultry, and fish products as protein sources. Am. J. Kidney Dis. 2009 54(1):18 - 23.
- M. A. M. Ai-Ashmawy. Prevalence and public health significance of aluminum residues in milk and some dairy products. J. Food Sci. 2011 76(3):T73 - T76.
- N. W. Gunther. 4th. Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. Appl. Environ. Microbiol. 2010 76(8):2419 - 2424
- N. W. Gunther, 4th, Y. He, P. Fratamico. Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. J. Food Prot. 2011 74(10):1735 - 1740.
- R. A. Sherman, O. Mehta. Phosphorus and potassium content of enhanced meat and poultry products: Implications for patients who receive dialysis. Clin J Am Soc Nephrol. 2009 4(8):1370 - 1373.
- E. Ritz, K. Hahn, M. Ketteler, M. K. Kuhlmann, J. Mann. Phosphate additives in food--a health risk. Dtsch Arztebl Int. 2012 109(4):49 - 55.
- O. Benini, C. D'Alessandro, D. Gianfaldoni, A. Cupisti. Extra-phosphate load from food additives in commonly eaten foods: A real and insidious danger for renal patients. J Ren Nutr. 2011 21(4):303 - 308.
- J. Uribarri. Phosphorus additives in food and their effect in dialysis patients. Clin J Am Soc Nephrol. 2009 4(8):1290 - 1292.
- J. B. León, C. M. Sullivan, A. R. Sehgal AR. The prevalence of phosphorus-containing food additives in top-selling foods in grocery stores. J Ren Nutr. 2013 23(4):265-270.
- L. Murphy-Gutekunst, J. Uribarri. Hidden Phosphorus-Enhanced Meats: Part 3. J Ren Nutr. 2005 15(4):E1-E4.
- C. M. Sullivan, J. B. Leon, A. R. Sehgal. Phosphorus-containing food additives and the accuracy of nutrient databases: Implications for renal patients. J Ren Nutr. 2007 17(5):350 - 354.
- J. Uribarri, M. S. Calvo. Hidden sources of phosphorus in the typical American diet: Does it matter in nephrology? Semin Dial. 2003 16(3):186 - 188.
- B. G. Lyon, D. P. Smith, E. M. Savage. Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. Poult. Sci. 2005 84(2):345 - 349.
Images thanks to Gran via Wikimedia
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Title
Phosphate Additives in Chicken
LicenseCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
Content URLDoctor's Note
Why does the meat industry inject phosphate additives? See my previous video, Phosphate Additives in Meat Purge & Cola.
Other concerning additives used by the meat industry include asthma-type drugs (see Ractopamine in Pork), bacteria-eating viruses (see Viral Meat Spray), larvae (see Maggot Meat Spray), nitrosamines (see Prevention Is Better Than Cured Meat), and antibiotics (see Drug Residues in Meat).
What does Campylobacter do? See Poultry & Paralysis. How is it legal to sell meat contaminated with food-poisoning bacteria? See Unsafe at Any Feed and Salmonella in Chicken & Turkey: Deadly but Not Illegal.
Since phosphate additives don’t have to be listed on the nutrition label, how do you avoid them? I’m glad you asked! All in my next video, How to Avoid Phosphate Additives.
For further context, check out my associated blog post: Phosphate Additives in Chicken Banned Elsewhere.
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