Microbiological profiling of food additives and evaluation of their antibacterial efficacy

Abstract

Food additives are widely used to enhance the taste, texture, appearance and longevity of food items. The aim of this study is to determine the quality and antibacterial activity of different food additives and preservatives. In this study 8 categories of food additives were collected from different super shops in Dhaka city. Almost 90% samples were free from pathogenic microorganisms and a low number of total viable bacteria were found in all samples. Antibacterial activities of these samples were measured by agar diffusion method. Except food color, all remaining categories exhibited zone of inhibition against tested laboratory isolates between 8 mm and 22 mm in diameter. These findings indicate that adding food additives or preservatives in food item can reduce or prevent the growth of pathogenic microorganisms. Harmful effects of food additives to human health need to be evaluated before they are applied in food items.
 Stamford Journal of Microbiology, Vol.9(1) 2019: 23-26

Inhibitory Effect of Sodium Citrate, Sodium Nitrite and Cinnamaldehyde on Biofilm-forming Escherichia coli O157:H7

“…The comparative analysis showed that cinnamaldehyde is a stronger antibiofilm agent of all the three additives. This finding is in agreement with the work of [24] who reported that cinnamaldehyde has strong antibiofilm effect against Acinetobacter baumannii but contradicts the work of [15] who reported that the inhibition capability of sodium citrate was stronger than cinnamaldehyde. Thus, concluding that sodium citrate, sodium nitrite and cinnamaldehyde have biofilm inhibition effect (antibiofilm).…”

“…This finding is in line with a previous work who reported antimicrobial susceptibility of cinnamaldehyde against avian E. coli inhibition zones diameters ranging from 16 to 44 mm. Similarly, report made by [15] on microbiological profiling of food additives and evaluation of their antibacterial efficacy showed a clear zone of inhibition of 8-22mm measured on agar well diffusion. In this study, the MIC and MBC of sodium citrate, sodium nitrite and cinnamaldehyde recorded showed (Table 2) that all the three additives have varying MIC and MBC that can inhibit and cause lethal effect on biofilm forming E. coli O157:H7.…”

“…The solution was sterilized by autoclaving at 121℃ for 15min. After inoculation, the plates were incubated for 18 h at 37℃ were the biofilm-producing isolates originate as black colonies [15,16] Biofilm Formation Using Tissue Culture Plate (TCP) The method of [16,17,18] was employed for biofilm formation. The strain of E. coli O157:H7 was subcultured into 6mL of Tryptone Soya Broth (TSB) (TITAN BIOTECH LTD) and subjected to incubation at 37 o C for 16 -24h.…”

“…In this manner, making its creation a significant component for microbes [12]. Reports of some exploration have shown that biofilm can be found in lowered and moist condition; drifting mat, fluid surface, strong surface, normal oceanic frameworks, living tissues, clinical gadgets for example catheters and modern funneling frameworks [14,15] The objective of food handling is to give safe items great organoleptic attributes. This is accomplished using different scope of food added substances or additives to improve and keep up with the food quality (healthy benefit, surface, security, taste and presence of the food) and wellbeing, accordingly, broadening the time span of usability of food items.…”

Time-Kill Kinetic Effect of Sodium Citrate, Sodium Nitrite and Cinnamaldehyde Against Biofilm Forming Escherichia coli O157:H7

“…This finding is in line with the work of [8], who reported antimicrobial susceptibility of cinnamaldehyde against avian Escherichia coli inhibition zones diameters rang-ing from 16 to 44 mm. Similarly, the report made by [9] on microbiological profiling of food additives and evaluation of their antibacterial efficacy showed a clear zone of inhibition of 8-22 mm measured on agar well diffusion.…”