Preservative-mediated changes of the surface properties of Escherichia coli.
The effectiveness of two commonly used preservatives, sodium benzoate and potassium disulfite, was evaluated in terms of their bactericidal activity and capacity to induce changes in the surface properties of Escherichia coli isolated from commercial food preserves. Preservative treatment over a five-week test period resulted in controlling the multiplication of these organisms and causing a decline in cell-surface hydrophobicity, hemagglutinating ability and adherence capacity to rat intestinal cells of E. coli isolates. A loss in motility was also exhibited.
Kaul
M
M
Department of Food and Nutrition, Governorate Home Science College, Chandigarh, India.
Sam
E
E
Chhibber
S
S
D000818:Animals; D001422:Bacterial Adhesion / Q000187:drug effects; D001565:Benzoates / Q000494:pharmacology*; D019817:Benzoic Acid; D001681:Biological Assay; D002462:Cell Membrane / Q000187:drug effects / Q000378:metabolism; D002478:Cells, Cultured; D004926:Escherichia coli / Q000187:drug effects* / Q000254:growth & development / Q000472:pathogenicity / Q000648:ultrastructure; D005516:Food Microbiology; D005519:Food Preservation; D006384:Hemagglutination / Q000187:drug effects; D007422:Intestines / Q000166:cytology; D008826:Microbial Sensitivity Tests; D008854:Microscopy, Electron; D051381:Rats; D013447:Sulfites / Q000494:pharmacology*; D014774:Virulence / Q000187:drug effects
D001565:Benzoates; D013447:Sulfites; C005199:potassium metabisulfite; D019817:Benzoic Acid