Investigating the Efficiency of Different Preservation Methods on Bacterial Growth
School Name
Southside High School
Grade Level
12th Grade
Presentation Topic
Microbiology
Presentation Type
Non-Mentored
Abstract
One of the leading preservation methods in the food industry is the use of chemical preservatives. Sodium benzoate and sodium nitrite are commonly used antioxidants, inhibiting oxidation in stored food products. Sodium nitrite, mainly used in the preservation of meats, inhibits iron-sulfur clusters essential to energy metabolism for bacterias such as Clostridium botulinum. There are mixed opinions on its effectiveness against others like Salmonella and E. coli; we hope to test its effectiveness in combination with other preservatives and temperature conditions. Sodium benzoate causes the pH within cells to decrease resulting in the anaerobic fermentation of glucose to decrease sharply. This inhibits the growth and survival of microorganisms that may cause food spoilage. Along with the salts, we are testing the effects of a basic, salt solution as well as an acidic solution to resemble the preservation methods of curing and pickling to inhibit oxidation and bacterial growth. Included also are the effects of temperature and UV radiation.
Recommended Citation
Krouglicof, Katie and Chen, Emily, "Investigating the Efficiency of Different Preservation Methods on Bacterial Growth" (2015). South Carolina Junior Academy of Science. 133.
https://scholarexchange.furman.edu/scjas/2015/all/133
Start Date
4-11-2015 8:30 AM
End Date
4-11-2015 8:45 AM
Investigating the Efficiency of Different Preservation Methods on Bacterial Growth
One of the leading preservation methods in the food industry is the use of chemical preservatives. Sodium benzoate and sodium nitrite are commonly used antioxidants, inhibiting oxidation in stored food products. Sodium nitrite, mainly used in the preservation of meats, inhibits iron-sulfur clusters essential to energy metabolism for bacterias such as Clostridium botulinum. There are mixed opinions on its effectiveness against others like Salmonella and E. coli; we hope to test its effectiveness in combination with other preservatives and temperature conditions. Sodium benzoate causes the pH within cells to decrease resulting in the anaerobic fermentation of glucose to decrease sharply. This inhibits the growth and survival of microorganisms that may cause food spoilage. Along with the salts, we are testing the effects of a basic, salt solution as well as an acidic solution to resemble the preservation methods of curing and pickling to inhibit oxidation and bacterial growth. Included also are the effects of temperature and UV radiation.
