摘要：Thirteen commercial caramels and heated sucrose and glucose were examined for mutagenicity in the strains of S. typhimurium (TA100, TA98) with or without S-9 mix and for deoxyribonucleic acid (DNA) damaging effect in E. coli (Wild/pol A-, Wild/rec A-). Antibacterial activities of these compounds were also compared by using B. cereus, B. subtilis, B. bronchiseptica, E. coli, M. flavus, S. lutea and S. epidermidis strains. It was found that none of all these compounds were genetically active against S. typhimurium and E. coli, while furylfuramide (AF2) which was used as a positive control showed both mutagenic and DNA-damaging effects as expected. On the other hand, some heated sucroses and glucoses showed antibacterial effects on all bacterial strains used. The value of antibacterial activity against B. cereus was approximately one-tenth of that of benzoic acid.
