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The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria

Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the safety and quality of food products. This study aimed...

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Main Authors: Romli, Nurul Fatin Amilia, Sukor, Rashidah, Rukayadi, Yaya, Mohsin, Aliah Zannierah
Format: Article
Published: Prince of Songkla University 2022
Online Access:http://psasir.upm.edu.my/id/eprint/103544/
https://sjst.psu.ac.th/article.php?art=3005
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spelling my.upm.eprints.1035442023-05-24T03:23:12Z http://psasir.upm.edu.my/id/eprint/103544/ The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria Romli, Nurul Fatin Amilia Sukor, Rashidah Rukayadi, Yaya Mohsin, Aliah Zannierah Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the safety and quality of food products. This study aimed to determine the efficacy of sodium benzoate and potassium sorbate against food fungi and bacteria. Four spoilage fungi (Aspergillus sp., Trametes sp., Penicillium sp., Cladosporium sp.) were isolated from mango, lemon, and orange. Sodium benzoate and potassium sorbate were tested at 100, 200, 300, and 400 mg/L for antimicrobial properties against the isolated fungi and bacteria (S. enterica, E. coli, K. pneumonia, Proteus sp., S. aureus, B. cereus, and B. subtilis) using pour plate method. Results showed that sodium benzoate was effective against all microorganisms tested, except for B. cereus and Aspergillus sp.: the growth of both microorganisms was inhibited at 400 mg/L. Meanwhile, potassium sorbate was found to be effective against all tested microorganisms at 100 mg/L. In conclusion, both preservatives were proven to be effective against bacteria and fungi found in food. This information is useful as guidance for food manufacturers to apply preservatives targeting microorganisms at effective levels. Prince of Songkla University 2022 Article PeerReviewed Romli, Nurul Fatin Amilia and Sukor, Rashidah and Rukayadi, Yaya and Mohsin, Aliah Zannierah (2022) The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria. Songklanakarin Journal of Science and Technology, 45 (1). pp. 138-145. ISSN 0125-3395 https://sjst.psu.ac.th/article.php?art=3005
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the safety and quality of food products. This study aimed to determine the efficacy of sodium benzoate and potassium sorbate against food fungi and bacteria. Four spoilage fungi (Aspergillus sp., Trametes sp., Penicillium sp., Cladosporium sp.) were isolated from mango, lemon, and orange. Sodium benzoate and potassium sorbate were tested at 100, 200, 300, and 400 mg/L for antimicrobial properties against the isolated fungi and bacteria (S. enterica, E. coli, K. pneumonia, Proteus sp., S. aureus, B. cereus, and B. subtilis) using pour plate method. Results showed that sodium benzoate was effective against all microorganisms tested, except for B. cereus and Aspergillus sp.: the growth of both microorganisms was inhibited at 400 mg/L. Meanwhile, potassium sorbate was found to be effective against all tested microorganisms at 100 mg/L. In conclusion, both preservatives were proven to be effective against bacteria and fungi found in food. This information is useful as guidance for food manufacturers to apply preservatives targeting microorganisms at effective levels.
format Article
author Romli, Nurul Fatin Amilia
Sukor, Rashidah
Rukayadi, Yaya
Mohsin, Aliah Zannierah
spellingShingle Romli, Nurul Fatin Amilia
Sukor, Rashidah
Rukayadi, Yaya
Mohsin, Aliah Zannierah
The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
author_facet Romli, Nurul Fatin Amilia
Sukor, Rashidah
Rukayadi, Yaya
Mohsin, Aliah Zannierah
author_sort Romli, Nurul Fatin Amilia
title The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
title_short The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
title_full The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
title_fullStr The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
title_full_unstemmed The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
title_sort efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
publisher Prince of Songkla University
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/103544/
https://sjst.psu.ac.th/article.php?art=3005
_version_ 1768009469246046208
score 13.211869

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