The antimicrobial and preservative effects of sodium chlorite on fish and vegetable were compared with those of sodium hypochlorite. Raw whole sardine, sliced mackerel or shredded cabbage were soaked in solutions of sodium chlorite or sodium hypochlorite at 5°C for 1 hour, and then stored for 1 or 2 weeks at 5°C. Then bacterial counts for all samples and K values of fish were determined. Browning of cabbage was observed continuously.
The antimicrobial effect of sodium chlorite was as strong as that of sodium hypochlorite for fish. The two compounds were not effective to keep fish fresh (checked by K value), but sodium chlorite suppressed the growth of bacteria on vegetable better than sodium hypochlorite did, and it also protected cabbage from browning very effectively.
