Sodium Sulfite and Sodium Nitrite: Helpful in Promotion of Antibiotics Sensitivity and Overgrowth of Food Poisoning Bacteria by Stress
Abstract
The purpose of this research is to examine the effect of food additives bacteria B. cereus, E. coli, and S. gallinarum, which were exposed to three different environments containing food additives: first, exposed to the standard chemical of sodium nitrite, 0.2%, and sodium sulfite, 0.0625% before agar diffusion test to observe difference in antibiotics resistance; second, the same as the first except replacing the standard chemical chemicals with food additives; third, changing the concentration of the food additives to observe how the food additives affect the antibiotics resistance; fourth, food additives, meat and C. perfringens mixed and cultured to observe the number of resulting bacteria; lastly, the three bacteria treated with heat and UV light in the same concentration to observe general vulnerability change in bacteria. The results reveal that food additives decrease the antibiotics resistance of bacteria, but that bacteria tend to grow more rapidly when exposed to antibiotics than under normal condition. It has also been found that food additives weaken the activity of bacteria, but bacteria react to enhance their reproduction to compensate for downsizing colony.
How to cite this article:
Park SO. Sodium Sulfite and Sodium Nitrite: Helpful in Promotion of Antibiotics Sensitivity and Overgrowth of Food Poisoning Bacteria by Stress. Int J Adv Res MicroBiol Immunol 2019; 1(1): 19-24.
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