食品防腐剤に関する研究-X : ニトロフラン誘導体に対する耐性獲得について

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Recently, Japanese Government has replaced nitrofurazone (NFS) and nitrofuryl acrylamide (NFA) with furylfuramide (2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide; FF) as a food preservative for such foodstuffs as fish sausages or other fish paste products like “kamaboko”. In the present work, comparative studies have been conducted between FF and NFS on the in vitro acquisition of resistance by 3 species of bacteria, E. coli, Staph. aureus and B. circulans. Results obtained may be summarized as follows: 1. After 50 transfers in the Difco nutrient broth containing a constant dose for respective test organisms at each maximal tolerance level (MTL), the organisms acquired 4 to 32 fold higher resistance to FF, while the values with NFS were 4 to 8 fold those of the original MTL values (Fig. 1 and 2). 2. To the contrary, the test organisms transfered in the broth containing an increasing dose at respective MTL increased in their resistance against FF to 32 to 300 fold, while the corresponding values obtained with NFS were 16 to 40 fold as compared with those of the original MTL values (Fig. 1 and 2). The resistance acquired in vitro seemed to be fairly stable since they kept almost the same level of resistance even after 25 transfers in the plain nutrient broth (shown with dotted lines in Fig. 1 and 2). 3. There was a cross-resistance among FF, NFS and NFA, while no cross-resistance was observed between nitrofuran compounds and chloramphenicol (Tables 1 and 2).
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食品防腐剤に関する研究-X : ニトロフラン誘導体に対する耐性獲得について

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