Which preservative is most effective

The high levels of aerobic microorganisms in OFSP puree before treatment with preservatives would be attributed to poor handling during preparation. The reduction in levels of aerobic counts in OFSP puree samples treated with different combinations of potassium sorbate, sodium benzoate, and citric acid indicates the benefits of the combination of antimicrobial chemicals having multiple effects against bacterial growth in OFSP puree.

Vacuum packaging of the puree eliminates oxygen which is essential for the growth of aerobic microorganisms thus eliminating them even in the nonsupplemented puree. Other researchers showed the effect of preservatives on the growth of aerobic microorganisms. Results obtained by Momoh [ 42 ] showed that 0. The complete inhibition of yeast and molds in OFSP puree with and without preservatives would be attributed to the vacuum packaging of the puree that eliminates oxygen and therefore prevents the growth of molds and oxidative yeasts since they do not grow in the absence of oxygen [ 43 ].

According to Rawat [ 44 ], yeasts can grow at very low pH values. Other researchers have demonstrated the effect of preservatives on fungal growth in food products. A study by Guynot [ 46 ] demonstrated that potassium sorbate at concentrations of 0. The study sought to investigate the effect of different combinations of preservatives on microbial growth in OFSP puree at different storage conditions and time.

Different combinations of sodium benzoate, potassium sorbate, and citric acid improved microbial keeping quality and inhibited the growth of Escherichia coli and Staphylococcus aureus in OFSP puree as indicated by the microbial challenge test. Use of citric acid alone was less effective in controlling the growth of these pathogens.

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Article of the Year Award: Outstanding research contributions of , as selected by our Chief Editors. Read the winning articles. Journal overview. Special Issues. Academic Editor: Alejandro Castillo. Received 14 Sep Revised 23 Jan Accepted 07 May Published 07 Jun Abstract Orange Fleshed Sweet Potato OFSP puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. Materials and Methods 2.

Design and Methodology The current study employed an experimental study design by preparing orange fleshed sweet potato OFSP puree and carrying out microbial evaluation. Figure 1. Table 1. Table 2. Treatments of OFSP puree with combination of selected chemical preservatives. Figure 2. A : puree without preservatives, B : puree with 0.

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Preservatives are antimicrobial ingredients added to product formulations to maintain the microbiological safety of the products by inhibiting the growth of and reducing the amount of microbial contaminants. We, at Microchem Laboratory, are proponents of cosmetic and personal care manufacturers using preservatives at safe levels to ensure the microbiological quality of their products. A method is described for rapidly and reliably evaluating parenteral preservative efficacy.

Solutions containing antimicrobial preservatives were challenged with microorganisms, sampled from 0. Data were analyzed by computer according to two models: linear and quadratic.