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The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates

Maryam Alnoman1, Pathima Udompijitkul2, Daniel Paredes-Sabja3

  • 1Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR, 97331, USA.

Food Microbiology
|March 21, 2015
PubMed

Insights

Sorbate and benzoate inhibit Clostridium perfringens outgrowth in rich media but not in cooked chicken meat. These preservatives show limited effectiveness against spores in food, requiring caution for meat product applications.

Area of Science:

  • Food microbiology
  • Food safety
  • Antimicrobial agents

Background:

  • Clostridium perfringens is a significant cause of foodborne illness.
  • Sorbate and benzoate are common food preservatives.
  • Understanding their efficacy against C. perfringens is crucial for food safety.

Purpose of the Study:

  • To evaluate the inhibitory effects of sorbate and benzoate on Clostridium perfringens food poisoning (FP) and non-food-borne (NFB) isolates.
  • To determine the efficacy of these preservatives on spore germination, outgrowth, and vegetative growth.
  • To assess their effectiveness in a food matrix (chicken meat).

Main Methods:

  • Tested sorbate and benzoate inhibition against C. perfringens FP and NFB isolates in rich medium at varying pH.
  • Assessed effects on spore germination, outgrowth, and vegetative growth.
  • Evaluated preservative efficacy in cooked chicken meat under abusive storage conditions.

Main Results:

  • Sorbate and benzoate did not inhibit spore germination at permissive food levels (pH 7.0).
  • These preservatives effectively arrested outgrowth of germinated spores and inhibited vegetative growth in rich medium.
  • Lowering pH enhanced inhibitory effects against germination and outgrowth.
  • Preservatives failed to control C. perfringens in cooked chicken meat under abusive conditions.

Conclusions:

  • Sorbate and benzoate exhibit antimicrobial activity against C. perfringens in vitro, particularly against outgrowth and vegetative cells.
  • Their efficacy is pH-dependent and significantly reduced in a food matrix like chicken meat.
  • Caution is advised when using sorbate and benzoate in meat products for controlling C. perfringens spores.
Keywords:
BenzoateClostridium perfringensInhibitionSorbateSpores

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