Sodium hypophosphite inhibition of the growth of selected gram-positive foodborne pathogenic bacteria.
Sodium hypophosphite (SHP) was evaluated for inhibition of growth of selected Gram-positive foodborne pathogenic bacteria in Trypticase Soy Broth. In addition, the effects of pH and sodium chloride (NaCl) alone and in combination with (SHP) were also examined. All inhibition studies were performed with optimal or nearly optimal growth conditions for each bacterium. Growth was monitored by determining culture optical density at 600 nm, and a time to significant growth determined for each test media. Ratios of time to significant growth for each control over that in test variables were used to evaluate the effect of SHP and other variables on growth. SHP was effective in inhibiting growth of Clostridium perfringens and Clostridium botulinum strains 62A 52A and Lamanna B, but generally ineffective against Staphylococcus aureus and Bacillus cereus. Results from this investigation show that SHP has potential as a food ingredient for the inhibition of certain Gram-positive foodborne pathogens.
Rhodehamel
E J
EJ
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg.
Pierson
M D
MD
D001409:Bacillus cereus / Q000187:drug effects / Q000254:growth & development; D003014:Clostridium botulinum / Q000187:drug effects / Q000254:growth & development; D003016:Clostridium perfringens / Q000187:drug effects / Q000254:growth & development; D003470:Culture Media; D005516:Food Microbiology; D005519:Food Preservation; D005517:Foodborne Diseases / Q000517:prevention & control*; D006094:Gram-Positive Bacteria / Q000187:drug effects* / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D010721:Phosphinic Acids / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development
D003470:Culture Media; D010721:Phosphinic Acids; D012965:Sodium Chloride; C009287:sodium hypophosphite