Poiată Antonia, Tuchiluş Cristina, Buiuc D
Universitatea de Medicină şi Farmacie Gr.T. Popa Iaşi, Facultatea de Farmacie, Disciplina Microbiologie.
Rev Med Chir Soc Med Nat Iasi. 2004 Oct-Dec;108(4):886-9.
Chemical food preservatives are incorporated into food products with the objective of preventing or delaying microbial spoilage and development of pathogenic microorganisms. In this study the in vitro activity of two esters of para-hydroxybenzoic acid (methyl paraben and propyl paraben) was investigated against 434 staphylococci isolates from healthy people. The agar dilution method was used for studying the antimicrobial activity. The investigated parabens were active against staphylococci with minimum inhibitory concentrations lower than commonly used levels for food preservation.
化学食品防腐剂被添加到食品中，目的是防止或延缓微生物腐败以及致病微生物的滋生。在本研究中，对两种对羟基苯甲酸酯（对羟基苯甲酸甲酯和对羟基苯甲酸丙酯）针对从健康人群中分离出的434株葡萄球菌的体外活性进行了研究。采用琼脂稀释法研究抗菌活性。所研究的对羟基苯甲酸酯对葡萄球菌具有活性，其最低抑菌浓度低于食品保鲜常用水平。
