The presumptive detection of preservatives in canned cured-meat products by a simple yeast-growth test
article
A simplified test for detecting preservatives in processed cured-meat products, such as canned ham, is described. Two portions of the product are separately homogenised in a mixer with double-strength agar, and the pH values of the mixtures are adjusted to 3·6 and 7·0. The plates are then inoculated in streaks with a sodium chloride-tolerant yeast (Candida brumptii) and incubated for about 24 hours at 30° C. Absence of extensive growth of the test strain on the food - agar mixture indicates the presence of added antimicrobial agents, provided that a blank experiment carried out with the same type of food known to be free from added preservatives exhibits copious development of the yeast.
The proposed test is generally more sensitive than the fermentation test previously described by Mossel and is far more simple. Natural or authorised added constituents of cured-meat products, including phosphates, do not give rise to falsely positive results for preservatives.
The proposed test is generally more sensitive than the fermentation test previously described by Mossel and is far more simple. Natural or authorised added constituents of cured-meat products, including phosphates, do not give rise to falsely positive results for preservatives.
TNO Identifier
226731
ISSN
0003-2654
Source
The Analyst, 85(1011), pp. 410-412.
Pages
410-412
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