alexa Evaluation of Antibacterial Activities of Some Chemical Food Preservatives on Food Associated Bacteria
E- ISSN: 2320 - 3528
P- ISSN: 2347 - 2286

Research & Reviews: Journal of Microbiology and Biotechnology
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Research Article

Evaluation of Antibacterial Activities of Some Chemical Food Preservatives on Food Associated Bacteria

Uzoh CV1*, Umezuruike KC2, Braide W3, Orji C U4, and Iheukwumere IH5

1Department of Microbiology, Federal University Ndufu -Alike Ikwo P.M.B 1010,Abakaliki, Ebonyi State, Nigeria

2Department of Biology, Alvan Ikoku Federal College of Education P.M.B 1033 Owerri, Imo State, Nigeria

3Department of Microbiology Federal University of Technology P.M.B 1526 Owerri, Imo State, Nigeria

4 Department of Agricultural Biotechnology, National Biotechnology Development Agency Umaru Musa Yar’Adua Airport Express Way, Lugbe, PMB 5118 Wuse, Abuja Nigeria

5Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University P.M.B 02, Uli, Anambra State, Nigeria

*Corresponding Author:
Uzoh C.V
Guizhou Department of Microbiology
Federal University Ndufu -Alike Ikwo P.M.B 1010
Abakaliki, Ebonyi State, Nigeria
Tel: +234-8068582884
E-mail: [email protected]

Received date: 03/09/2016; Accepted date: 05/02/2016; Published date: 05/09/2016

 

Abstract

There have been several reports on the efficacy of using chemicals to control the growth of food-borne pathogens. This study investigated the antibacterial activity of six chemical food preservatives namely benzoic acid, acetic acid, sodium nitrite, ascorbic acid, citric acid and sodium chloride against food associated bacteria isolated from tinned tomatoes, banana and cooked rice. The bacterial isolates were Bacillus sp, Staphylococcus sp, Corynebacterium sp, Lactobacillus sp, Klebsiella sp and Streptococcus sp. The susceptibility test conducted revealed that benzoic acid had the highest zone of inhibition of 8 mm followed by acetic acid, sodium nitrite, ascorbic acid, citric acid and sodium chloride which had the least zone of inhibition. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 0.5 and 1.0.These findings indicated that benzoic acid could be used to inhibit the growth of food spoilage causing bacteria and food-borne pathogens and can be used to improve the safety of food products by extending their shelf life.

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