Potassium sorbate and other preservatives against mold in sausages
What it found
In lab tests, potassium sorbate slowed mold growth on fungi taken from Portuguese dry-smoked sausages, though methyl p-hydroxybenzoate worked better.
Sodium benzoate was generally less effective than potassium sorbate.
What they found
Animal and lab studies
Potassium sorbate vs sodium benzoate
In lab tests, potassium sorbate was more effective at inhibiting mold growth than sodium benzoate, except in Absidia sp. [Tm16(R)], where both had a similar effect.
Methyl p-hydroxybenzoate comparison
Methyl p-hydroxybenzoate had a greater inhibitory effect than sodium benzoate and potassium sorbate in all fungi isolates, except in A. glaucus [Tm30(A)], where its effect was similar to potassium sorbate.
Concentration effects
At 0.05% (wt/vol), methyl p-hydroxybenzoate inhibited all fungi except R. stolonifer [Tm25(A)], which only started to slow its growth at a concentration higher than 0.1%.
Other findings
Molds found on sausages
The molds found were Penicillium, Aspergillus, Fusarium, Rhizopus, Monilia, Absidia, and Cephalosporium. The most common species was Penicillium terrestres at 43.4%.
Surface application potential
Methyl p-hydroxybenzoate showed great promise for surface application at 0.1% (wt/vol) to improve stability and safety by inhibiting spoilage and toxigenic molds.
What the authors conclude
“MHB showed great promise as an application to the surface at 0.1% (wt/vol) to improve the stability and safety of the product through the inhibition of potential spoilage and toxigenic molds.”
Also in their conclusions
- They say methyl p-hydroxybenzoate showed great promise as a surface application at 0.1% (wt/vol) to improve the stability and safety of the product through the inhibition of potential spoilage and toxigenic molds.
How it was done
Scientists identified molds on two types of Portuguese dry-smoked sausages after 120 days at 20 +/- 5 degrees C in modified atmosphere packaging (55% N2 and 45% CO2). They then tested three preservatives, including potassium sorbate, on the growth rate of representative mold isolates.
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests on molds taken from sausages, not studies in people. They can't show what happens when people eat the sausages.
- The tests measured mold growth rate only. They don't show whether these preservatives affect the taste, texture or shelf life of the sausages in real storage.
Who paid
- Authors work at
- Technical University of Lisbon, Portugal
The paper
- Title
- Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Matos TJ, Jensen BB, Bernardo FM, Barreto AH, Hojberg O (2007). Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate. Journal of food protection. doi:10.4315/0362-028x-70.6.1468PubMed 17612078DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error