Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products.

S Marín, M E Guynot, P Neira, M Bernadó, V Sanchis, A J Ramos

Journal: International journal of food microbiology 2002;79(3):203-11

PMID: 12371655

Full Text on Elsevier Science View on PubMed

Abstract

The hurdle technology approach was used to prevent fungal growth of common contaminants of bakery products including isolates belonging to the genera Eurotium, Aspergillus and Penicillium. Several levels (0.003%, 0.03% and 0.3%) of calcium propionate, potassium sorbate and sodium benzoate were assayed on a model agar system in a full-factorial experimental design in which the other factors assayed were pH (4.5, 6 and 7.5) and a(w) (0.80, 085, 0.90 and 0.95). Potassium sorbate was found to be the more suitable preservative to be used in combination with the common levels of pH and a(w) in Spanish bakery products. Sub-optimal concentrations (0.003% and sometimes 0.03%) led to an enhancement of fungal growth. None of the preservatives had a significant inhibitory effect at neutral pH.

Address: Food Technology Department, Lleida University, CeRTA-UTPV, Spain.

DOI: 10.1016/s0168-1605(02)00088-0

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MeSH Terms: Antifungal Agents, Aspergillus, Bread, Food Microbiology, Fungi, Hydrogen-Ion Concentration, Kinetics, Models, Biological, Odds Ratio, Penicillium, Propionates, Risk Assessment, Sodium Benzoate, Sorbic Acid, Water