Studies on Vibrio parahaemolyticus with Special Reference to Effects of Food Additives on the Organism

Abstract

Various food additives were examined for effect upon Vibrio parahaemolyticus (VP) in relation to pH and salt concentration.
1. When sorbic acid and dehydroacetic acid were added to media at a concentration of 0.5 and 0.2 per cent, respectively, they displayed inhibitory effect on the growth of VP, particularly at a lower value of pH than the control medium.
2. Nitrofuran derivatives showed a remarkable inhibitory power over the growth of VP.
3. None of 12 dyes, authorized as food additives by law, exhibited any inhibitory action against the growth of VP, except ponceau SX which had a weak inhibitory power.