The potentiation of action of antimicrobial preservatives/antiseptics by, respectively, antioxidants and metal ions has been established. In this investigation the antimicrobial effect of two antioxidants (Butylated hydroxyanisole and Propyl Gallate) and zinc ions, both separately and combined, was determined against three organisms at 37 degrees C. With the exception of Escherichia coli at low zinc concentrations, definite potentiation occurred, as reflected by a decrease in killing times.
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McCarthy et al. (1992) studied this question.
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