Thiamine dilauryl sulfate (TDS) is a food additive that is used as a bactericidal agent. This study examines the antimicrobial effect of TDS on tofu inoculated with O157:H7, Typhimurium, and. Tofu was inoculated with 100 μL of each microorganism and TDS solution (0.1, 0.5, 1, and 2%) was added to all bags, which were stored at 5 and 25 °C for 5 days. Sensory evaluations were conducted with tofu stored at 5 °C. At 5 °C, with a 2% TDS, O157:H7,. Typhimurium, , and were reduced by 0.29, 0.36, 0.70, and 1.47 log CFU/g, respectively. None of the sensory characteristics of tofu treated with TDS were significantly different from those of the control. Consequently, this study shows the potential of TDS as an antimicrobial agent with a practical application in tofu to ensure food safety.
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