Mehyar GF, Al-Qadiri HM, Abu-Blan HA, Swanson BG Antifungal effectiveness of potassium sorbate incorporated in edible coatings against

spoilage molds of apples, cucumbers, and tomatoes during refrigerated storage. [Comparative Study, Journal Article, Research Support, Non-U.S. Gov't] J Food Sci 2011 Apr; 76(3):M210-7.

Predominant spoilage molds of fresh apples, cucumbers, and tomatoes stored at 4 C were isolated and examined for resistance to potassium sorbate (PS) incorporated in polysaccharide edible coatings. The isolated molds werePenicillium expansum, Cladosporium herbarum , andAspergillus niger from apples. P. oxalicum and C. cucumerinum were isolated from cucumbers and P. expansium and C. fulvumfrom tomatoes. Guar gum edible coating incorporated with PS was the most effective mold inhibitor, significantly ( P < 0.05) reducing the isolated spoilage molds for 20, 15, and 20 d of storage at 4 C on apples, cucumbers, and tomatoes, respectively. PS incorporated into pea starch edible coating was less effective and selectively inhibited the isolated mold species, causing significant (P < 0.05) reduction in mold on apples, cucumbers, and tomatoes counts for 20, 10 to 15, and 15 to 20 d of storage at 4 C, respectively. The isolated mold species exhibited different resistances to PS incorporated in the edible coatings. The greatest inhibition (2.9 log CFU/g) was obtained withC. herbarum on apples and the smallest (1.1 log CFU/g) was with P .oxalicum on cucumbers and the other isolated mold species exhibited intermediate resistance. The coatings tested, in general, inhibited molds more effectively on apples than on tomatoes and cucumbers. Addition of PS to pea starch and guar gum, edible coatings improved the antifungal activity of PS against isolated spoilage molds on apples, cucumbers, and tomatoes. PS inhibition was most effective against C. herbarum on apples and least effective against P .oxalicumon cucumbers.

Mould growth on black table olives and prevention by sorbic acid, methyleugenol and spice essential oil
Dr. Merih Kivan, A. Akgl Food vol. 34, issue 4 p. 369 373, 1990 ABSTRACT Thirty-two mould strains were isolated from Turkish-style black table olives. Four of these isolates were identified as Aspergillus ochraceus, two as A. niger, 16 as Penicillium clavigerum and 10 as P. expansum. Mould growth was evaluated on olives treated with 500 ppm sorbic acid, 1000 ppm methyl-eugenol and 1500 ppm rtk spice (Echinophora sibthorpiana Guss.) essential oil. Olives inoculated with A. parasiticus NRRL 2999 and P. clavigerum were also examined. All samples were stored at 28C, 15C and 5C for 60 days. The lower the temperature, the more time it took the mould to initiate mycelium and spore development. Most inhibition of growth was obtained using sorbic acid in all cases and especially at low temperatures, followed by methyl-eugenol and essential oil. Decreased inhibition was observed in noninoculated olives. Inhibitory effect of used agents was higher in olives inoculated with P. clavigerum than in olives inoculated with A. parasiticus.

SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER-TYPE EMULSIONS
J. N. SOFOS, F. F. BUSTA, K. BHOTHIPAKSA, C. E. ALLEN

ABSTRACT
C. botulinum growth and toxin production and residual nitrite depletion were studied in a mechanically deboned chicken meat (MDCM) frankfurter-type product, during 27C temperature abuse. A series of three trials were conducted in order to determine the effects of sodium nitrite and sorbic acid on the above parameters. Low nitrite concentrations (20 and 40 g/g), did not influence C botulinum growth and toxin production. The addition of sorbic

acid (0.2%) to these nitrite levels resulted in a significant extention of the time necessary for toxin to develop. The 0.1% sorbic acid level was ineffective. Nitrite concentrations of 156 g/g doubled the time necessary, for botulinal toxin production, as did 0.2% sorbic acid alone. The magnitude of toxin production delay was increased five fold when 156 g/g nitrite and 0.2% sorbic acid were combined. Nitrite depletion, was rapid during processing and 27C incubation. Low residual nitrite concentrations were present for a longer time in nitrite-sorbic acid combination treatments, indicating that the presence of sorbic acid may delay depletion of residual nitrite. Gas production and spoilage of the product followed the same rate of development as toxin.