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Abstrak :
Objective: There are many factors that govern growth and resistant of Salmonella typhi. A study had reported that the use of sodium benzoate caused antibiotic resistant. However, no study has directly evaluated the effect of sodium benzoate exposure on S. typhi sensitivity to chloramphenicol. The aim of this study was to evaluate the resistance or sensitivity of S. typhi to chloramphenicol after sodium benzoate exposure. Methods: The study was conducted in seven groups: three treatment groups (sodium benzoate insensitive S. typhi+8 μg/mL, 16 μg/mL, and 32 μg/mL of chloramphenicol), three positive control groups (sodium benzoate sensitive S. typhi+8 μg/mL, 16 μg/mL, and 32 μg/mL of chloramphenicol), and one negative control groups (sodium benzoate sensitive S. typhi+0 μg/mL of chloramphenicol). The effect of sodium benzoate exposure to S. typhi sensitivity to chloramphenicol was measured after 24 hours. Spearman test was used to analyzed this association. Results: In this study, we found that the average S. typhi growth in the treatment groups (A, B, C) was 445 CFU/mL, 385 CFU/mL, and 171 CFU/mL, respectively. While in the positive control group (D, E, F) was not obtained any S. typhi growth. Average S. typhi growth in the negative control group was 430 CFU/mL. We found that sodium benzoate exposure inhibited S. typhi growth and affected S. typhi sensitivity to chloramphenicol (p<0.05). In addition, we found that 32 μg/mL chloramphenicol had the highest mean difference value, so this showed that the dose 32 μg/mL of chloramphenicol had the best effectiveness of various treatment groups (p<0.05). Conclusions: Sodium benzoate exposure can inhibit S. typhi growth and cause S. typhi resistant to chloramphenicol.;

Abstrak :
Natrium benzoat dan kalium sorbat merupakan bahan tambahan pangan yang secara luas digunakan pada bahan makanan ataupun minuman guna mencegah atau menghambat kerusakan bahan pangan yang dapat disebabkan oleh jamur, bakteri ataupun mikroba pembusuk. Penentuan kadar natrium benzoat dan kalium sorbat dalam bahan makanan seperti kecap dan saus tomat dilakukan dengan teknik HPLC fasa terbalik dengan kolom C18 dan menggunakan fasa gerak berupa campuran metanol dan buffer fosfat. Kondisi optimum pemisahan kedua bahan pengawet diperoleh pada komposisi fasa gerak metanol : buffer fosfat (15:85) dengan pH buffer 6,8 serta laju alir eluen 1,0 mL/min. Kondisi optimum pemisahan kedua bahan pengawet tersebut memenuhi parameter validasi dengan persen perolehan kembali > 90% dan %RSD < 2% untuk uji presisi. Batas deteksi (LoD) untuk natrium benzoat dan kalium sorbat berturut- turut 2,305 mg/L dan 0,390 mg/L sementara limit kuantisasi (LOQ) natrium benzoat dan kalium sorbat masing-masing sebesar 7,685 mg/L dan 1,300 mg/L. ......Sodium benzoate and potassium sorbate are food additives which widely used in foods or beverages to prevent or to delay the decay of foodstuffs that can be caused by fungi, bacteria, or microbe. Determination of the amount of sodium benzoate and potassium sorbate in foods namely soy sauce and tomato sauce was done by HPLC technique in reverse phase with C18 column and the blend of methanol and phosphate buffer as mobile phase. The optimum separation condition for both preservatives was achieved at methanol and phosphate buffer blending ratio of 15 : 85 in which the buffer's pH was 6,8 and the flow rate was 1,0 mL/min. The optimum separation condition for both preservatives agreed to the validation parameters with the percent recovery higher than 90% and %RSD smaller than 2% for the presicion. The limit of detection for sodium benzoate and potassium sorbate were 2,305 mg/L and 0,390 mg/L respectively, while the limit of quantization for sodium benzoate and potassium sorbate were 7,685 mg/L and 1,300 mg/L respectively.