Abstract
The inhibitory effect of different chemical food preservatives (potassium metabisulphite, sodium benzoate, citric acid, ascorbic acid and potassium sorbate) on the growth of selected food borne pathogenic bacteria (Staphylococcus aureus, Klebsiella aerogenes, Proteus mirabilis, Pseudomonas aeruginosa and Escherichia coli) were investigated using agar diffusion technique. The concentrations used on test bacteria ranged from 0.125 - 1.5 mg/ml. The minimum inhibitory concentrations (MIC) of the five preservatives were 0.5, 1.5, 1.5, 1.5 and 1.5 mg/ml for potassium metabisulphite, sodium benzoate, citric acid, ascorbic acid and potassium sorbate, respectively. The zone of inhibition of the test bacteria ranged from 4.0 - 21 mm. S. aureus was susceptible to all the five chemical food preservatives. All the MIC of chemical food preservatives used against selected pathogenic bacteria was below the acceptable daily intake (ADI) mg/kg body weight/day. The MIC of citric acid ascorbic acid has no ADI limit in the body. Key words: Chemical preservatives, pathogenic bacteria, minimum inhibitory concentration, acceptable daily intake (ADI), inhibition zone.
Highlights
IntroductionFood is defined as any chemical substance which when eaten, digested and absorbed by the body, produces energy, promotes growth and repairs the body tissues and regulates these processes (Olunlade et al, 2010)
Food is defined as any chemical substance which when eaten, digested and absorbed by the body, produces energy, promotes growth and repairs the body tissues and regulates these processes (Olunlade et al, 2010).Foods are of nutritional value to those who consume them but often are ideal culture media for microbial growth
This study investigated the inhibitory effect of some chemical preservatives on the growth of selected foodborne bacterial pathogens
Summary
Food is defined as any chemical substance which when eaten, digested and absorbed by the body, produces energy, promotes growth and repairs the body tissues and regulates these processes (Olunlade et al, 2010). Foods are of nutritional value to those who consume them but often are ideal culture media for microbial growth. Chemical reactions that cause offensive and sensory changes in foods are mediated by bacteria that use food as a carbon and energy source. Some of the major bacterial genera which cause food borne infection and intoxication include Staphylococcus aureus, Klebsiella aerogenes, Proteus mirabilis, Pseudomonas aeruginosus and Escherichia coli e. Despite it supplies nutrients to the body; it can be responsible for ill health (Adams and Moss, 1999).
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