Comparative toxic effects of butylparaben sodium, sodium diacetate and potassium sorbate toDunaliella tertiolectaand HL7702 cells

2017 ◽  
Vol 8 (12) ◽  
pp. 4478-4486 ◽  
Author(s):  
Hao-Hong Chen ◽  
Xi-Lin Xu ◽  
Yu Shang ◽  
Jian-Guo Jiang
Keyword(s):  
Mammalian Cell ◽  
Toxic Effects ◽  
Potassium Sorbate ◽  
Sodium Diacetate

The aim of this study is to further evaluate the toxicities of Butylparaben sodium (BP), sodium diacetate (SDA) and potassium sorbate (PS) using microalgae cells, and a comparison is made with their mammalian cell cytotoxicities.

Safety assessment of sodium acetate, sodium diacetate and potassium sorbate food additives

2018 ◽  
Vol 257 ◽  
pp. 211-215 ◽  
Author(s):  
Hossein Mohammadzadeh-Aghdash ◽  
Yousef Sohrabi ◽  
Ali Mohammadi ◽  
Dariush Shanehbandi ◽  
Parvin Dehghan ◽  
...  
Keyword(s):  
Sodium Acetate ◽  
Safety Assessment ◽  
Food Additives ◽  
Potassium Sorbate ◽  
Sodium Diacetate

scholarly journals A New Mechanism of Mammalian Cell Resistance to the Toxic Effects of DNA-Binding Agents

2000 ◽  
Vol 28 (3) ◽  
pp. 451-456
Author(s):  
Vera Levina ◽  
Elena Varfolomeeva ◽  
Eugenya Sukhareva ◽  
Elena Shabalina ◽  
Eugeny Drobchenko ◽  
...  
Keyword(s):  
Dna Binding ◽  
Mammalian Cell ◽  
Toxic Effects ◽  
Cell Resistance ◽  
Binding Agents ◽  
Dna Binding Agents

Control of Listeria monocytogenes on Turkey Frankfurters by Generally-Recognized-as-Safe Preservatives

2002 ◽  
Vol 65 (9) ◽  
pp. 1411-1416 ◽  
Author(s):  
MAHBUB ISLAM ◽  
JINRU CHEN ◽  
MICHAEL P. DOYLE ◽  
MANJEET CHINNAN
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Inhibition ◽  
Sodium Benzoate ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Sodium Diacetate

Generally-recognized-as-safe chemicals applied to the surfaces of turkey frankfurters were evaluated for their ability to reduce populations of or inhibit the growth of Listeria monocytogenes. Frankfurters were treated prior to inoculation by dipping for 1 min in a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at three different concentrations (15, 20, and 25% [wt/vol]), with <0.3% of the preservative being present for each frankfurter. Subsequently, 0.1 ml of a five-strain mixture of L. monocytogenes (106 CFU/ml) was used to surface inoculate each frankfurter separately in a sterile stomacher bag. Inoculated frankfurter bags were held at 4, 13, and 22°C, and L. monocytogenes cells were enumerated at 0, 3, 7, 10, and 14 days of storage. The results of this study revealed that at all three concentrations of all four preservatives, the initial populations of L. monocytogenes decreased immediately by 1 to 2 log10 CFU/g. After 14 days of storage at 4°C, L. monocytogenes counts for all treated frankfurters were 3 to 4 log10 CFU/g less than those for the untreated frankfurters. After 14 days of storage at 13°C, L. monocytogenes counts for frankfurters treated with 25% sodium benzoate or 25% sodium diacetate were 3.5 to 4.5 log10 CFU/g less than those for untreated frankfurters, and those for frankfurters treated with 25% sodium propionate or 25% potassium sorbate were 2.5 log10 CFU/g less than those for untreated frankfurters. In all instances, the degree of growth inhibition was directly proportional to the concentration of the preservative. Only frankfurters treated with 25% sodium diacetate or sodium benzoate were significantly inhibitory to L. monocytogenes when held at 22°C for 7 days or longer. Interestingly, the untreated frankfurters held at 22°C were spoiled within 7 days, with copious slime formation, whereas there was no evidence of slime on any treated frankfurters after 14 days of storage.

Effect of Selected Generally Recognized as Safe Preservative Sprays on Growth of Listeria monocytogenes on Chicken Luncheon Meat

2002 ◽  
Vol 65 (5) ◽  
pp. 794-798 ◽  
Author(s):  
MAHBUB ISLAM ◽  
JINRU CHEN ◽  
MICHAEL P. DOYLE ◽  
MANJEET CHINNAN
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Untreated Control ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Luncheon Meat ◽  
Chemical Preservatives ◽  
Sodium Diacetate

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce populations or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations (15, 20, or 25% [wt/vol]). Each slice was then surface inoculated with a five-strain mixture of 105 CFU of L. monocytogenes per ml, held at 4, 13, or 22°C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. Initial reductions of L. monocytogenes populations ranged from 0.78 to 1.32 log10 CFU g−1 at day 0 for sodium benzoate– or sodium diacetate–treated meat, whereas reductions for the sodium propionate or potassium sorbate treatments were only 0.14 to 0.36 log10 CFU g−1. After 14 days of storage at 4°C, L. monocytogenes populations on all treated slices were 1.5 to 3 log10 CFU g−1 less than on the untreated slices. At 13°C and after 14 days of storage, L. monocytogenes populations were 3.5 and 5.2 log10 CFU g−1 less on luncheon meat slices treated with 25% sodium benzoate or 25% sodium diacetate, respectively, and ca. 2 log10 CFU g−1 less when treated with 25% sodium propionate or 25% potassium sorbate than on untreated control slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22°C for 7 days or longer. Untreated luncheon meat held at 22°C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

scholarly journals Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin

2013 ◽  
Vol 5 (1) ◽  
pp. 24-28
Author(s):  
Juyang Zhao ◽  
Peijun Li ◽  
Baohua Kong ◽  
Mingcheng Zhang ◽  
Ming Liu
Keyword(s):  
Potassium Sorbate ◽  
Oxidation Level ◽  
Sodium Diacetate

Identification and Inhibition of Histamine-Forming Bacteria in Blue Scad (Decapterus maruadsi) and Chub Mackerel (Scomber japonicus)

2015 ◽  
Vol 78 (2) ◽  
pp. 383-389 ◽  
Author(s):  
JIA-WEI HU ◽  
MIN-JIE CAO ◽  
SHUN-CAI GUO ◽  
LING-JING ZHANG ◽  
WEN-JIN SU ◽  
...  
Keyword(s):  
Room Temperature ◽  
Enterobacter Aerogenes ◽  
Potassium Sorbate ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
16S Rdna Sequence ◽  
16S Rdna Sequence Analysis ◽  
Histamine Production ◽  
Vitek 2 ◽  
Sodium Diacetate

In this study, we investigated the differences in histamine accumulation between blue scad and chub mackerel and methods of inhibiting histamine-forming bacteria and controlling histamine accumulation in fish. The free histidine contents in blue scad and chub mackerel were 1.45 and 2.75 mg/g, respectively. The histamine-forming bacteria isolated from them were identified as Citrobacter freundii, Citrobacter braakii, and Enterobacter aerogenes using 16S rDNA sequence analysis, the VITEK 2 Compact system, and MALDI-TOF MS. The histamine-producing capacities of C. freundii, C. braakii, and E. aerogenes were 470, 1,057, and 4,213 mg/liter, respectively, after culture at 37°C for 48 h. Among the different antimicrobials and preservatives tested, potassium sorbate and sodium diacetate effectively inhibited the histamine-forming bacteria and their histamine production. After chub mackerel was dipped into 0.5% potassium sorbate or sodium diacetate, its histamine content increased more slowly at room temperature. Therefore, a potassium sorbate or sodium diacetate dipping treatment could effectively control histamine accumulation in fish.

scholarly journals In Vitro and In Vivo Toxicity Evaluation of Natural Products with Potential Applications as Biopesticides

Toxins ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 805
Author(s):  
Felicia Sangermano ◽  
Marco Masi ◽  
Amrish Kumar ◽  
Ravindra Peravali ◽  
Angela Tuzi ◽  
...  
Keyword(s):  
Natural Products ◽  
Cell Lines ◽  
Mammalian Cell ◽  
Mammalian Cells ◽  
Toxic Effects ◽  
Mammalian Cell Lines ◽  
Dittrichia Viscosa ◽  
Potential Applications

The use of natural products in agriculture as pesticides has been strongly advocated. However, it is necessary to assess their toxicity to ensure their safe use. In the present study, mammalian cell lines and fish models of the zebrafish (Danio rerio) and medaka (Oryzias latipes) have been used to investigate the toxic effects of ten natural products which have potential applications as biopesticides. The fungal metabolites cavoxin, epi-epoformin, papyracillic acid, seiridin and sphaeropsidone, together with the plant compounds inuloxins A and C and ungeremine, showed no toxic effects in mammalian cells and zebrafish embryos. Conversely, cyclopaldic and α-costic acids, produced by Seiridium cupressi and Dittrichia viscosa, respectively, caused significant mortality in zebrafish and medaka embryos as a result of yolk coagulation. However, both compounds showed little effect in zebrafish or mammalian cell lines in culture, thus highlighting the importance of the fish embryotoxicity test in the assessment of environmental impact. Given the embryotoxicity of α-costic acid and cyclopaldic acid, their use as biopesticides is not recommended. Further ecotoxicological studies are needed to evaluate the potential applications of the other compounds.

Controlling Listeria monocytogenes on Sliced Ham and Turkey Products Using Benzoate, Propionate, and Sorbate

2007 ◽  
Vol 70 (10) ◽  
pp. 2306-2312 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
LINDSEY M. MCDONNELL ◽  
ROB C. RASSEL ◽  
KRISTINE L. ZIERKE
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Sodium Lactate ◽  
Product Type ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Significant Growth ◽  
Sodium Diacetate

The objective of this study was to identify concentrations of sorbate, benzoate, and propionate that prevent the growth of Listeria monocytogenes on sliced, cooked, uncured turkey breast and cured ham. Sixteen test formulations plus a control formulation for each product type were manufactured to include potassium sorbate, sodium benzoate, or sodium propionate, used alone and combined (up to 0.3% [wt/wt]), or with sodium lactate–sodium diacetate combinations. Products were inoculated with L. monocytogenes (5 log CFU/100-g package) and stored at 4, 7, or 10°C for up to 12 weeks, and triplicate samples per treatment were assayed biweekly by plating on modified Oxford agar. Data showed that 0.1% benzoate, 0.2% propionate, 0.3% sorbate, or a combination of 1.6% lactate with 0.1% diacetate prevented the growth of L. monocytogenes on ham stored at 4°C for 12 weeks, compared with greater than a 1-log increase at 4 weeks for the control ham without antimicrobials. When no nitrite was included in the formulation, 0.2% propionate used alone, a combination of 0.1% propionate with 0.1% sorbate, or a combination of 3.2% lactate with 0.2% diacetate was required to prevent listerial growth on the product stored at 4°C for 12 weeks. Inhibition was less pronounced when formulations were stored at abuse temperatures. When stored at 7°C, select treatments delayed listerial growth for 4 weeks but supported significant growth at 8 weeks. All treatments supported more than a 1-log increase in listerial populations when stored at 10°C for 4 weeks. These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but are more effective when used in combination with nitrite.

Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages

2001 ◽  
Vol 64 (11) ◽  
pp. 1722-1729 ◽  
Author(s):  
JOHN SAMELIS ◽  
JOHN N. SOFOS ◽  
MINDY L. KAIN ◽  
JOHN A. SCANGA ◽  
KEITH E. BELK ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Organic Acids ◽  
Safety Issue ◽  
Sodium Lactate ◽  
Commercial Application ◽  
Potassium Sorbate ◽  
Cured Meats ◽  
Potassium Benzoate ◽  
Sodium Diacetate

Postprocessing contamination of cured meats with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. This study evaluated aqueous dipping solutions of organic acids (2.5 or 5% lactic or acetic acid) or salts (2.5 or 5% sodium acetate or sodium diacetate, 5 or 10% sodium lactate, 5% potassium sorbate or potassium benzoate) to control L. monocytogenes on sliced, vacuum-packaged bologna stored at 4°C for up to 120 days. Organic acids and salts were applied by immersing (1 min) in each solution inoculated (102 to 103 CFU/cm2) slices of bologna before vacuum packaging. Growth of L. monocytogenes (PALCAM agar) on inoculated bologna slices without treatment exceeded 7 log CFU/cm2 (P < 0.05) at 20 days of storage. No significant (P > 0.05) increase in L. monocytogenes populations occurred on bologna slices treated with 2.5 or 5% acetic acid, 5% sodium diacetate, or 5% potassium benzoate from day 0 to 120. Products treated with 5% potassium sorbate and 5% lactic acid were stored for 50 and 90 days, respectively, before a significant (P < 0.05) increase in L. monocytogenes occurred. All other treatments permitted growth of the pathogen at earlier days of storage, with sodium lactate (5 or 10%) permitting growth within 20 to 35 days. Extent of bacterial growth on trypticase soy agar plus 0.6% yeast extract (TSAYE) was similar to that on PALCAM, indicating that the major part of total bacteria grown on TSAYE agar plates incubated at 30°C was L. monocytogenes. Further studies are needed to evaluate organic acids and salts as dipping solutions at abusive temperatures of retail storage, to optimize their concentrations in terms of product sensory quality, and to evaluate their effects against various other types of microorganisms and on product shelf life. In addition, technologies for the commercial application of postprocessing antimicrobial solutions in meat plants need to be developed.

An investigation into the toxic effects of a variety of polymers on two non-adherent mammalian cell lines

1990 ◽  
Vol 4 (2) ◽  
pp. 101-106
Author(s):  
Catherine Bisset ◽  
Roderick Cousins ◽  
Caroline MacDonald
Keyword(s):  
Cell Lines ◽  
Mammalian Cell ◽  
Toxic Effects ◽  
Mammalian Cell Lines
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