Antimicrobial activity of food preservatives against Weissella viridescens

Abstract

Weissella viridescens is well known to cause deterioration on the meat surface in vacuum packed meat products, even under refrigerated conditions. To impede microbial deterioration of foods, food additives can be used. They are designed to do a specific job of making food safer or more appealing. Preservatives are a type of food additive added to food to prolong shelf life and keep the products from being broken down by microorganisms. This study aimed to evaluate the minimum inhibitory concentrations (MIC) of four food preservatives against W. viridescens: sodium benzoate, sodium metabisulphite, sodium nitrite, and potassium sorbate. Sodium benzoate and potassium sorbate were tested at concentrations ranging from 50,000 to 1,000 μg.mL^-1. Sodium nitrite and sodium metabisulphite were tested at concentrations ranging from 20,000 to 156 μg.mL^-1. Sodium metabisulphite showed the greatest activity (MIC 313 μg.mL^-1) followed by sodium nitrite (MIC 5.000 μg.mL^-1). Sodium benzoate and potassium sorbate did not present any antimicrobial activity.

Keywords:  Food Additives. Meat Products. Lactic acid bacteria.