Methyl p-hydroxybenzoate and mold growth on Portuguese dry-smoked sausages
What it found
In lab tests, methyl p-hydroxybenzoate slowed mold growth on sausage isolates more than potassium sorbate or sodium benzoate.
The molds came from two types of Portuguese dry-smoked sausages stored for 120 days.
What they found
Animal and lab studies
MHB stopped most molds
In lab tests, methyl p-hydroxybenzoate slowed mold growth more than the other two preservatives. At a concentration of 0.05%, it held back almost every mold tested, except one Rhizopus strain that needed more than 0.1%.
Potassium sorbate versus sodium benzoate
Potassium sorbate slowed mold growth better than sodium benzoate in the lab dishes. For one Absidia mold strain, both worked about the same. Neither preservative slowed the Rhizopus stolonifer mold at all.
Sodium benzoate boosted one mold
Adding sodium benzoate actually sped up growth of one Cephalosporium mold strain in lab tests. The authors note that small amounts of preservatives can sometimes encourage certain molds to grow faster.
Other findings
Molds found on sausages
After storage, the most common mold was Penicillium terrestres, making up 43.4% of all isolates. Other molds included Fusarium, Aspergillus, Rhizopus, Monilia, Absidia, and Cephalosporium species.
What the authors conclude
- They suggest applying methyl p-hydroxybenzoate at 0.1% to the outside of sausages to slow spoilage and toxin-producing molds.
- They note that potassium sorbate and sodium benzoate work less well at the pH level found in these sausages.
- The authors call for further testing under real factory conditions to find the best amount to use.
How it was done
Mold can spoil packaged Portuguese dry-smoked sausages and some molds may produce toxins. The authors wanted to see which preservative best slows the molds found on these meats.
They collected 36 sausages of two Portuguese varieties and stored them in sealed packs with a nitrogen and carbon dioxide mix for about four months at room temperature. They then identified the molds growing on the meat. In lab dishes, they tested how three preservatives affected the growth speed of those molds over five days.
What it can’t tell you
- These are lab dish tests using isolated molds, so they cannot show exactly what happens on a real sausage in a shop.
- The study measured mold growth speed but did not measure whether any toxins were actually produced.
- Results from one type of Portuguese sausage packaging may not apply to other foods or storage methods.
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
- Full text
- 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-70.6.1468Free full textPubMed 17612078DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error