Spektrophotometrische Schnellbestimmung von Konservierungsstoffen in Lebensmitteln

Lorenzen, W.; Sieh, R.

doi:10.1007/bf01045660

Cited by 16 publications

(3 citation statements)

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“…This confirms earlier observations, made in Germany (Baumgart, 1965;Sinell ei Baumgart, 1965). I t is also quite intelligible from the point of view of ecology: Lactobacillaceae are known to be resistant to sorbic acid (Emard & Vaughan, 1952;Costilow, Ferguson & Ray, 1955), while, confirming earlier findings (von Schelhorn, 1951 ;Rehm, 1961 ;Rehm, Wittmann & Stahl, 1961;Lubieniecki-von Schelhorn, 1967), we found the antimicrobial activity of the other preservative used, i.e. benzoic acid, insufficient to inhibit the isolated Lactobacillaceae, even in a concentration of 0.1% at pH = 3.7.…”

Section: Microbiological Data the Results Obtained In The Tests At 2mentioning

confidence: 55%

“…Dependent on their pH-value and the addition, or not, of chemical preservatives, they form a more or less suitable medium for certain bacteria, yeasts and moulds (Wethington & Fabian, 1950;Gram, 1957;Lerche, 1961;Roemrnele & v.d. Wall, 1961;Lorenzen & Sieh, 1962;Coretti, 1963;Beck & Schneider, 1964;Wurziger, 1965;Tuynenburg Muys, van (31s & de Vogel, 1966;Rasmussen & Strong, 1967). Outbreaks of food poisoning due to the consumption of bacteriologically unsound products of this type have been described (Ellemann, 1956;Bsvre, 1958;Meyer & Oxhoi, 1964); also typical spoilage of such products by Lactobaccillaceae had been reported (Baumgart, 1965 ;Sinell & Baumgart, 1965).…”

Section: Introductionmentioning

confidence: 96%

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The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables

Holtzapffel¹,

Mossel

1968

Int J of Food Sci Tech

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An investigation was carried out on the: fate at 9" and 20°C of: (i) two types of non-spore-bearing bacteria, causing food-borne disease, viz. Staphylococcus aureus and Salmonella spp., and two spore-bearing enteropathogens !Clostridiumperfringens and Bacillus cereus) ; and (ii) Lactobacillaceae and yeasts in one type of meat and vegetable salad (pH --4.2, acetic acid content 0.5%) and in one type of shrimp salad (pH == 5.3, acetic acid content 0.3%), preserved at two levels of benzoic acid plus sorbic acid. The pathogens were inoculated at initial densities of 1 04--109/g; for lactic acid bacteria and yeast reliance was placed on naturally occurring organisms.The non-spore-bearing pathogens died out under all conditions, albeit much faster at 20°C. Spore-bearing cells of the Bacillaceae tested remained mostly dormant under the conditions of the tests. Lactobacillacea.e developed fast, also at 9°C and eventually caused souring of the products. Yeasts appeared to play a role at 3°C only. The main antibacterial effect of the salads was demonstrated to be due to its vinegar content and pH.

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Section: Microbiological Data the Results Obtained In The Tests At 2mentioning

confidence: 55%

Section: Introductionmentioning

confidence: 96%

The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables

Holtzapffel¹,

Mossel

1968

Int J of Food Sci Tech

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“…[9]. The esters of phydroxybenzoic acid can be isolated by ether/petroleum ether and determined spectrophotometrically at 255 nm [10]. Methyl paraben which used as preservative in insulin prepns.was determined by solvent extraction gas chromatography [11].…”

Section: Introductionmentioning

confidence: 99%

Decrease of Phenolic Preservatives in Insulin Preparations at Different Storing Conditions and after Ending their Expiry Date

Mohammad¹,

Yaseen²,

Habboush³

2012

ETJ

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Determination of phenolic compounds in insulin preparations includes extraction with ethyl acetate (phases ratio organic to aqueous is 1:5 with one batch or 1:10 with two batches) in acidic medium (PH =1.5-2), and then quantification by GC or UV spectrophotometric techniques. This study leads to ensure that the preservatives concentrations are effected by different conditions in the store of insulin preparations. The concentration of methyl paraben was (0.808)mg\ml after expiry date by (150-170) days . When the insulin preparations stored at freezing point for (9-10) days, the concentration of methyl paraben reduced to (0.37)mg\ml, and to (0)mg\ml , after (16-18)days at freezing point . Uv-Vis method was proposed and applied for drawing calibration curve at 272 nm. for mcresol which is used as preservative in insulin preparations. While methyl paraben was determined by GC technique.

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The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods

Devlieghere

Vermeiren

Jacobs

et al. 2000

Packag. Technol. Sci.

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Spektrophotometrische Schnellbestimmung von Konservierungsstoffen in Lebensmitteln

Cited by 16 publications

References 0 publications

The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables

The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables

Decrease of Phenolic Preservatives in Insulin Preparations at Different Storing Conditions and after Ending their Expiry Date

The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods

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