Journal of Food Science · 1983 · 43 citations · 21 references
AgricultureFood ScienceMicrobiologyAntimicrobial ResistanceFood ChemistryFood MicrobiologyAntibacterial AgentsAntioxidant DefenseBioactive Food ComponentsFood AntioxidantsAntimicrobial Natural ProductsAntimicrobial PropertiesAntioxidants In LipidsBha ToxicityNatural AntioxidantsNatural Food AntimicrobialsSynthetic Antioxidants
ABSTRACT Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
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