Sodium Benzoate Inhibits Growth of or Inactivates Listeria monocytogenes

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Abstract
The ability of Listeria monocytogenes to grow or survive was determined using tryptose broth at pH 5.6 or 5.0, supplemented with 0, 0.05. 0.1, 0.15. 0.2. 0.25 or 0.3% sodium benzoate, and incubated at 4,13,21 or 35°C. The bacterium grew in benzoate-free controls under all conditions except at 4°C and pH 5.0. At pH 5.6 and 4°C, after 60 d, L. monocytogenes (initial population ca. 103/ml) was inactivated by 0.2, 0.25 and 0.3% sodium benzoate. Other concentrations of benzoate permitted slight growth during the first 36 d of incubation followed by a decrease in populations of the pathogen. At pH 5.0 and 4°C, from 0.15 to 0.3% benzoate completely inactivated the pathogen in 24 to 30 d, whereas the other concentrations caused a gradual decrease in the population during the 66-d incubation period. At 13°C and pH 5.6, L. monocytogenes grew (more at lower than higher concentrations of benzoate) in the presence of all concentrations of benzoate except 0.25 or 0.3%, which prohibited growth throughout a 264-h incubation period. Reducing the pH to 5.0 minimized growth at the two low concentrations of benzoate and caused slight decreases in population at the other concentrations of benzoate. At 21 and 35°C and pH 5.6, appreciable growth of L. monocytogenes occurred in the presence of 0.2% or less sodium benzoate, whereas higher concentrations were inhibitory, permitting little if any growth by the pathogen. Reducing the pH to 5.0 allowed limited growth of the pathogen at 21 and 35°C when the medium contained 0.05 or 0.1% sodium benzoate. Higher concentrations caused either complete inhibition or inhibition plus partial or complete inactivation of the pathogen during incubations of 117 h at 21°C or 78 h at 35°C.