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Related Experiment Video

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Effects of food preservatives on Alternaria alternata growth and tenuazonic acid production.

M Combina¹, A M Dalcero, E Varsavsky

¹Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Córdoba, Argentina. cimza@inta.ov.ar

Food Additives and Contaminants

|February 7, 2001

Summary

Food preservatives like sodium benzoate and potassium sorbate effectively inhibit the growth and toxin production of Alternaria alternata. Sodium propionate also reduces fungal development and tenuazonic acid (TeA) biosynthesis.

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Published on: December 5, 2020

Area of Science:

Food science
Mycology
Toxicology

Background:

Alternaria alternata is a fungal pathogen that produces tenuazonic acid (TeA), a mycotoxin found in various food products.
Food preservatives are crucial for controlling fungal growth and preventing mycotoxin contamination.
Understanding the efficacy of common organic acid salts against A. alternata and TeA is vital for food safety.

Purpose of the Study:

To evaluate the impact of sodium benzoate, potassium sorbate, and sodium propionate on A. alternata growth.
To assess the effect of these preservatives on tenuazonic acid (TeA) production by A. alternata.
To determine the stability of TeA in pure solution when exposed to these organic acid salts.

Main Methods:

In vitro testing of sodium benzoate, potassium sorbate, and sodium propionate against A. alternata.
Analysis of TeA levels in pure toxin solutions and in solid culture media.
Quantification of fungal growth inhibition and TeA biosynthesis reduction.

Main Results:

TeA remained stable in pure solutions when treated with the tested organic acid salts.
Sodium benzoate and potassium sorbate at concentrations above 10 mg/kg completely inhibited A. alternata growth and TeA production.
Sodium propionate reduced A. alternata growth by 59% and completely inhibited TeA production only at its highest tested concentration.

Conclusions:

Sodium benzoate and potassium sorbate are highly effective in controlling A. alternata and its toxin TeA in food systems.
Sodium propionate shows potential for reducing fungal contamination and mycotoxin production, though at higher concentrations.
These findings support the use of specific organic acid salts as food preservatives to mitigate risks associated with A. alternata contamination.