Researchers decipher how preservatives take down bacteria to enable smarter preservation

In a collaborative effort, researchers from the Institute of Nano Science & Technology and Unilever R&D, Bengaluru, have traced the moment preservatives disrupt bacterial cells, helping pave the way for smarter and safer preservation technologies.

According to the Department of Science and Technology, sodium benzoate (SB) and phenoxyethanol (POE) are effective preservatives. While the former, in use since the early 1900s, helps keep foods such as pickles, ketchup and fizzy drinks safe, the latter is used in shampoos, moisturisers, sunscreens and even certain vaccines.

However, despite their widespread use, the molecular mechanisms underlying the antibacterial activity of these two leading preservatives, SB and POE, remain poorly understood.

The researchers addressed this by integrating transmission electron microscopy (TEM) with complementary biochemical analyses to elucidate the antimicrobial mode of action of preservative systems.