Preservative-mediated changes of the surface properties of Escherichia coli.

The effectiveness of two commonly used preservatives, sodium benzoate and potassium disulfite, was evaluated in terms of their bactericidal activity and capacity to induce changes in the surface properties of Escherichia coli isolated from commercial food preserves. Preservative treatment over a five-week test period resulted in controlling the multiplication of these organisms and causing a decline in cell-surface hydrophobicity, hemagglutinating ability and adherence capacity to rat intestinal cells of E. coli isolates. A loss in motility was also exhibited.