STUDIES ON FOOD PRESERVATIVES-VI
EFFECT OF SOME FOOD PRESERVATIVES UPON GROWTH OF TAKIKAWA's SO-CALLED PATHOGENIC HALOPHILIC BACTERIA
1962 Volume 28 Issue 11 Pages 1128-1132
Details
1962 Volume 28 Issue 11 Pages 1128-1132
Recently, attention has been paid to the so-called “pathogenic halophilic bacteria” as a possible cause of food poisoning with symtoms of acute gastro-enteritis from eating fish in summer season.
In the present work, the effect of several food preservatives including tetracycline antibiotics upon the growth of TAKIKAWA's pathogenic halophiles has been examined.
The results obtained may be summarized as follows:
(1) The minimal growth inhibitory concentrations (MIC) for the test organisms by vari-ous drugs determined in the 3% NaCl containing Difco's nutrient broth of pH 7.0 are:
Nitrofnrazone (NFS)………………… 1.3×10-5-2×10-4M
Nitrofurylacrilic amide (NFA)…………3.1×10-6-5×10-5M
Chlortetracycline (CTC) ……………0.39-1.5ppm
Oxytetracycline (OTC)……………0.78-3ppm
(2) The growth of the organisms were inhibited with much less dose of NFA or CTC in either squid or tuna flesh infusion as compared with those determined in the 3% NaCI broth. In the case of CTC, no appreciable difference was observed in the MIC between the value obtained in the squid and tuna infusion, while the MIC of NFA in the squid infusion was lower than that in the tuna infusion.
