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In vitro effect of concentrations of sodium metabisulphite, sodium benzoate and potassium sorbate on heat-resistant fungi
| Content Provider | Semantic Scholar |
|---|---|
| Author | López, Ana Maria Queijeiro Lima-Coelho, Sheyla Ferreira Ferreira, Luis Fernando Romanholo |
| Copyright Year | 2009 |
| Abstract | Heat-resistant fungi of Byssochlamys, Neosartorya and Talaromyces genera represent a serious issue to the food processing industry, especially of fruits and vegetables, due to the occurrence of extremely resistant ascospores and/or heat-stable mycotoxins. In order to provide subsidies to the food industry in using the most rational amounts of preservatives, and to assure the safe consumption of them by the population, this in vitro investigation was conducted to determine the minimum concentrations of sodium metabisulphite, sodium benzoate and potassium sorbate needed to inhibit the mycelial growth of B. fulva, N. fi scheri and T. fl avus, in acidifi ed (pH 3,5) medium. This study showed that sodium metabisulphite in low concentrations was as much effective in inhibiting the above mentioned fungi as other preservatives in high concentrations. Comparing with the procedures used by the industries, it may be presumed that food manufacturers could reformulate the use of preservatives, taking into account the type of raw material, the processing temperature, the use of combining additives and in the minimum concentrations actually effective, being aware of the toxic effects of these preservatives to the human health. |
| Starting Page | 215 |
| Ending Page | 223 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| Volume Number | 68 |
| Alternate Webpage(s) | http://www.ial.sp.gov.br/resources/insituto-adolfo-lutz/publicacoes/rial/2000/rial68_2_completa/1211.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
