INFLUENCE OF POTASSIUM SORBATE AND SELECTED ANTIOXIDANTS ON GROWTH OF Salmonella senftenberg1

Abstract

ABSTRACT The effect of potassium sorbate alone and in combination with butyl hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), or propyl gallate (PG) on the growth of Salmonella senftenberg was studied. Growth studies were first made using trypticase soy broth (pH5.5) at 37°C. Certain combinations of sorbate with BHA, TBHQ and PG resulted in synergistic inhibition of growth of the test microorganisms. Concentrations of 0.2% potassium sorbate and 200 ppm BHA was the most effective in inhibition of growth of S. senftenberg. The concentrations of potassium sorbate, combined with BHA, TBHQ or PG, that were the most effective in synergistic inhibition of growth of S. senftenberg in media were used to study the effectiveness of sorbate/antioxident combinations in a food system. Fresh ground beef was employed as the food system and held at elevated abuse temperature (30°C). All the sorbate/antioxidant combinations tested resulted in destruction or suppressed final growth of S. senftenberg. The antimicrobial effectiveness of sorbate/antioxidant combinations in fresh ground beef was markedly diminished, compared to media studies. The diminished effectiveness can probably be attributed to autoxidation of the ground beef lipid content and the antioxidant being used up to prevent the autoxidation. Potassium sorbate alone in ground beef was found to be effective in the limitations of S. senftenberg growth. All potassium sorbate/antioxidant and potassium sorbate alone treatments in ground beef were found to significantly inhibit (P>0.05) growth of the test organism when compared to control samples.