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Potassium Sorbate Inhibition of Microorganisms Isolated from Seafood 1

Yuh-Mei Chung1, J S Lee1

  • 1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331.

Journal of Food Protection
|March 28, 2019
PubMed

Insights

Potassium sorbate (PS) effectiveness against seafood microbes varies. PS efficacy increases significantly when microbes are injured by freezing or mild heat treatments, enhancing preservation potential.

Area of Science:

  • Food Microbiology
  • Food Preservation
  • Antimicrobial Agents

Background:

  • Seafood microorganisms exhibit diverse sensitivities to potassium sorbate (PS).
  • Understanding microbial responses to preservatives under various conditions is crucial for food safety.

Purpose of the Study:

  • To investigate the antimicrobial efficacy of potassium sorbate (PS) against seafood microorganisms.
  • To determine how environmental stressors like freeze-thaw cycles and mild heat affect PS activity.

Main Methods:

  • Microbial sensitivity testing of various seafood isolates against different concentrations of potassium sorbate (PS).
  • Assessing the impact of freeze-thaw treatments (-78°C to 20°C) and mild heat (45-50°C) on microbial resistance to PS.
  • Comparing PS efficacy in different growth media (basal vs. rich) for sub-lethally injured bacteria.

Main Results:

  • Potassium sorbate (PS) showed variable inhibition concentrations for different species (e.g., Moraxella sp., Arthrobacter sp., Pseudomonas I, Alteromonas putrefaciens).
  • Freeze-thaw and mild heat treatments potentiated the inhibitory effects of PS, particularly on Pseudomonas I and Alteromonas putrefaciens.
  • The enhanced antimicrobial effect of PS on injured cells was more pronounced in a basal medium (MBD) compared to a rich medium (TPE).

Conclusions:

  • Potassium sorbate (PS) efficacy can be significantly enhanced by combining it with physical treatments like freezing or mild heating.
  • These findings suggest strategies for improving the shelf-life and safety of seafood products using potassium sorbate in conjunction with processing methods.

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