2014•Unpublished venueRequires access
ANTIMICROBIAL EFFICACY OF THE METHYLPARABEN AND BENZOATE SODIUM AGAINST SELECTED STANDARD MICROORGANISMS, CLINICAL AND ENVIRONMENTAL ISOLATES IN VITRO
Seyedeh Zahra Mirsonbol, Khosro Issazadeh, Mohammad Reza, Majid Khoshkholgh Pahlaviani, Naeem Momeni
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Abstract
Pharmaceutical preparations are particularly susceptible to microbial growth because of the nature of their ingredients. Such preparations are protected by the addition of anti-microbial agents in the formulation to destroy and inhibit the growth of those microorganisms that may contaminate the product during manufacture or use. Amongst the most commonly used preservative in the conservation of liquid pharmaceutical preparation are sodium benzoate and Methyl hydroxy benzoate (Methylparaben). ρHydroxybenzoic esters (parabens) have been used as preservative for over 70 years. Parabens are the most commonly used since they have synergistic effects. In this study, standard, clinical and environmental strains of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus niger as test microorganisms were used. The efficacy of Methylparaben and Sodium benzoate as preservatives in Dextromethorphan syrup and Phenylephrine nasal drop respectively demonstrated first by inoculating the products with proper cultures of test microorganisms and second by challenging prepare dilutions of above-mentioned preservatives with microorganism specified. Then, their growth inhibitory power was determined in terms of minimum inhibitory concentration (MIC) and OD level. Furthermore, the synergistic effects of two preservatives were measured against test microorganisms. Finally, statistical analysis of P value at 0.05 was carried out. The results showed that the antibacterial activity of Methylparaben was stronger than Sodium benzoate and the assessment of synergistic effects indicated that a combination of two preservatives may extend the spectrum of preservative system with potentiated antibacterial / antifungal properties rather than when each used alone. Environmental strains of Aspergillus niger were the most sensitive microorganisms against preservatives.