Toxicologic Studies with Paracoccus Considering the Implications of Preservatives and Additives inEveryday Use
Tokarski, Debra L.
MetadataShow full item record
Preservatives and additives have been used in food, cosmetics and other products for reasons of sanitation and improved appearance for many years.The safety in using these products has been questioned almost continually since their introduction. Hexachlorophene (HCP), an antiseptic, was removed from use because of these studies' findings. HCP proved to be inhibitory to the growth of the bacteria, Paracoccus, in the present study. Several other antiseptics such as hexanol and octanol proved inhibitory also. Synergism or enhanced inhibition occurs when compounds such as HCP and hexanol or octanol are exposed simultaneously to the bacteria. Inhibition of growth was shown to be greater than the combined individual inhibitions caused by the concentrations of inhibitors used. HCP and hexanol were studied for a synergistic response as was HCP and octanol. Toxicity of food colorings was tested along with studies of synergism. The food coloring, Tartrazine, was found to be quite inhibitory to bacterial growth but did not exhibit a synergistic response when Tartrazine and hexanol were combined for exposure to the bacteria. The ingestion of food colorings has been linked to hyperkinesis in children. In view of this, a possible mechanism is being studied currently so that an adequate understanding of the action of food dyes in the body can be made.