Pathogenic microorganisms can contaminate food during the handling process. That is why the use of antimicrobial agents such as natamycin in food products has been an essential step in controlling infectious diseases that are transmitted through some types of food.
Research on the role of salt concentrations in the action of natamycin on bacteria such as Candida albicans, Escherichia coli and Staphylococcus aureus has concluded that the direct association with salt enhances its antimicrobial activity.
When analysed separately, the reductions in yeast counts of Candida albicans in high concentrations of salt take place after an incubation period of up to 24 hours. Meanwhile, in counts of Escherichia coli, natamycin can interfere in its development even at concentrations that may be considered low, and in saline conditions ranging between 7.5% and 10 %. Furthermore, Candida albicans combined with Escherichia coli is susceptible when subjected to treatment with salt and natamycin.
In conclusion, this means that it is possible that the influence of salt on natamycin is an entirely feasible formula that can be economically implemented by the food industries.