In vitro antibacterial traits of the commonly used food preservatives and spices in their crude forms

Abstract

Introduction: Preservatives or chemical additives are frequently used in various food items with the principal objective of preventing the food spoilage caused by adulteration, chemical changes, and due to microbial contamination. The current study attempted to detect the in vitro antibacterial activities of the crude forms of common food additives/preservatives. Methods: A total of seven locally available samples (four preservatives and three different spices) were collected from the super shops within Bashundhara Area, Dhaka. The antibacterial traits of the collected samples were examined by the Kirby–Bauer (agar well diffusion) method. The test bacterial strains used in this study were Escherichia coli, Salmonella species, Staphylococcus aureus, Pseudomonas aeruginosa, and Pseudomonas fluorescens. Results: Except the crude granular spices (turmeric powder, chili powder, and the tasting salt), the other three food additive samples (tomato sauce, honey, and vinegar) were found to be nearly effective in eliminating the bacterial growth, while soy sauce did not exhibit notable antibacterial activity. Conclusion: The investigation showed that the liquid food additives were effectively capable of abolishing bacterial growth whereas the crude samples didn't impart the anti-bacterial activity.

Keywords

• antibacterial activity
• food preservatives
• food quality
• spices