Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTENTS
483
CHAPTER 35
Control by Low pH and Organic Acids
I. Introduction ..............................................................................................483
II. Objectives .................................................................................................484
III. Mechanisms of Antimicrobial Action ......................................................484
IV. Influencing Factors ...................................................................................485
A. Nature of Acids ................................................................................485
B. Nature of Foods ...............................................................................486
C. Nature of Microorganisms ...............................................................486
V. Acids Used ...............................................................................................487
A. Acetic Acid .......................................................................................487
B. Propionic Acid .................................................................................488
C. Lactic Acid .......................................................................................488
D. Citric Acid ........................................................................................488
E. Sorbic Acid .......................................................................................488
F. Benzoic Acid ....................................................................................489
G. Parabens (Esters of p-Hydroxybenzoic Acid) .................................489
VI. Conclusion ................................................................................................489
References ............................................................................................................490
Questions ..............................................................................................................490
I. INTRODUCTION
During the early stages of human history when food was scarce, our ancestors
probably recognized that some foods from plant sources, especially fruits, resisted
spoilage. Later, they observed that the fermented foods and beverages prepared from
fruits, vegetables, milk, fish, and meat were much more shelf stable than the raw
materials from which they were produced. That probably provided an incentive to