title: [Study on development of the principles for determination and evaluation of antimicrobial effectiveness of food preservatives].
abstract: OBJECTIVE
  To establish the principles for determination and evaluation of the preservative properties demonstrates the effectiveness of a substance when used as a food preservative.
  
  
  METHODS
  Sorbic acids were chosen as the model food preservative and the Gram positive bacterium Staphylococcus aureus, Gram negative bacteria Escherichia coli and Salmonella enteritidis, yeast Candida albicans and the filamentous fungus Aspergillus niger, A. flavas, Geotrichum candidum, Penicillium islandicum and Peniciuium cyclopium were employed as the experimental microorganisms. The test involves adding fresh and active cultures standardized to a concentration between 10(2) and 10(5) cfu/ml directly to sorbic acid solution at different concentrations ranged from 0.25 to 2 g/L to simulate contamination. The mixture was held for two days and microorganism survivals were monitored at regular intervals of 3, 6, 24 and 48 h, respectively.
  
  
  RESULTS
  Sorbic acids were active against an extensive range of bacteria, yeasts and molds. The inhibition got stronger and stronger with either the extension of time against microorganisms or the increasing in concentration of sorbic acid. The antibacterial activity of sorbic acid were a little bit stronger than its antimycotic activity, with the lower minimum inhibitory concentration and the shorter inhibitory time in bacteria than those in fungi. In general, Gram negative bacteria were more sensitive to sorbic acid than Gram positive one.
  
  
  CONCLUSIONS
  The experimental design could be science-based, sound and available in evaluation of the antimicrobial effectiveness of food preservatives.
authors.affiliation: Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
authors.forename: Fengqin
authors.initials: F
authors.lastname: Li
authors.forename: Yuwei
authors.initials: Y
authors.lastname: Li
authors.forename: Yeru
authors.initials: Y
authors.lastname: Wang
authors.forename: Yinping
authors.initials: Y
authors.lastname: Dong
authors.forename: Xueyun
authors.initials: X
authors.lastname: Luo
authors.forename: Zhutian
authors.initials: Z
authors.lastname: Wang
mesh_terms: D002176:Candida albicans / Q000187:drug effects; D004926:Escherichia coli / Q000187:drug effects; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D008826:Microbial Sensitivity Tests; D012477:Salmonella enteritidis / Q000187:drug effects; D013011:Sorbic Acid / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000187:drug effects
chemical_list: D005520:Food Preservatives; D013011:Sorbic Acid