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S. Marin, M. E. Guynot, P. Neira, M. Bernado, V. Sanchis and A. J. Ramos, “Risk Assessment of the Use of Sub-Optimal Levels of Weak-Acid Preservatives in the Control of Mould Growth on Bakery Products,” International Journal of Food Microbiology, Vol, 79, No. 3, 2002, pp. 203-211. doi:10.1016/S0168-1605(02)00088-0

has been cited by the following article:

• TITLE: Study of Weak Acid Preservatives and Modified Atmosphere Packaging (MAP) on Mold Growth in Modal Agar System

  AUTHORS: Salah M. Hasan, Ramadan A. Abdolgader

  KEYWORDS: Mold; Potassium Sorbate; Calcium Sorbate; Preservatives; MAP

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 20, 2012

  ABSTRACT: Inhibition of spoilage mold of common contaminant of bakery goods in modal agar system by potassium sorbate and calcium propionate in wide range of concentration (0 - 2000 ppm) at different pH (5.5 - 7) was investigated. All Samples were examined daily for mold growth. Results showed that both potassium sorbate and calcium propionate can be used effectively to inhibit mold growth and the effectiveness of these preservatives is enhanced by increasing the concentration and decreasing the pH. The effect of modified atmosphere packaging (MAP) comprised of 60% or 80% CO2 (balance N2) and oxygen absorbents on the growth of mold was also studied on the agar system. The results indicated that mold growth was prevented up to 42 days in packs flushed with 60% or 80% CO2 (balance N2). It was also evident that all samples did not show mold growth for >40 days when packaged in the presence of oxygen scavenger sachet.