Antimicrobial Effect of Sodium Chlorite on Bacteria and Yeasts

The Efficacy of Food Additives. Part 1

Abstract

The antimicrobial effect of sodium chlorite on bacteria and yeasts was investigated in comparison with that of sodium hypochlorite, and the degradation of the two compounds in nutrient broth and YM broth was determined.
Pseudomonas fluorescens and Bacillus subtilis were inoculated into nutrient broth followed by addition of NaClO₂ or NaClO, and it was found that the minimum inhibitory concentration (MIC) of NaClO₂ is lower than that of NaClO. On the other hand, when Candida lipolytica and Trichosporon cutaneum were inoculated to YM broth, the MIC of NaClO₂ was higher than that of NaClO.
When each microorganism was inoculated into sterile mackerel homogenates, the antimicrobial action of NaClO₂ was stronger than that of NaClO.
As a result of the determination of residual NaClO₂ and NaClO in broths, it became clear that NaClO was degraded quickly, but NaClO₂ was still present after 7 days.
It seems that one of the reasons for the higher antimicrobial effect of NaClO₂ than that of NaClO is its stability in the broths.