IJLTEMAS International Journal of Latest Technology in Engineering, Management & Applied Science (IJLTEMAS) IJLTEMAS 2278-2540 IJLTEMAS 32 10.51583/IJLTEMAS.2026.150700027 Preservatives Comparative Effects of Selected Food Preservatives from Expired Food Products on the Growth and Biodegradation Potential of Mesophilic Saprophytic Bacteria M Jogi Mrunal PSGVPMS Shri S I Patil Arts G B Patel Science and STSKVS Commerce College, Shahada – 425409, KBC North Maharashtra University, Jalgaon, India. India R Dure Pandurang PSGVPMS Shri S I Patil Arts G B Patel Science and STSKVS Commerce College, Shahada – 425409, KBC North Maharashtra University, Jalgaon, India. India 15 7 318 324 21 07 2026 26 07 2026 06 08 2026 Expired food products; Food preservatives; Mesophilic saprophytic bacteria; Organic waste biodegradation; Statistical analysis; ANOVA; Regression analysis; Environmental microbiology. Abstract

The growing number of expired processed food products has become a serious environmental concern since food preservatives used to prolong product shelf life since it can also inhibit the microbes responsible for organic waste decomposition. This study examined the impact of Class II food preservatives found in expired food products. The class II preservatives, such as sulphur dioxide, nitrates and nitrites, benzoic acid, and sorbic acid, were tested on the growth and biodegradation capability of mesophilic saprophytic bacteria involved in solid organic waste degradation. The four bacterial species, such as Pseudomonas spp., Bacillus subtilis, Staphylococcus spp., and Cellulomonas spp., were studied by comparing the breakdown period of preservative-treated food waste to untreated controls. The significance of preservation effects was determined using statistical methods such as independent sample t-tests, one-way and two-way ANOVA, and linear regression. All of preservatives considerably extended the degradation duration in comparison to the control (p < 0.05). Independent t-tests revealed significant differences in sulphur dioxide (t = -8.45, p = 0.00017), nitrates and nitrites (t = -11.90, p = 0.00006), benzoic acid (t = -10.06, p = 0.00014), and sorbic acid (t = -6.26, p = 0.00133). Two-way ANOVA revealed significant effects of preservative treatments and microbial species on degradation behavior (p < 0.001). Regression analysis demonstrated a strong positive connection between natural degradation time and preservative-treated degradation time (r = 0.925), demonstrating that preservatives have a significant negative effect on microbial activity.

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