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Organic Acids and Food Preservation

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Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria.

Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions.

  • Why are preservative strategies ineffective?

  • Why are microorganisms becoming acid tolerant and resistant in other ways?

To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

Author(s): Maria M. Theron, J. F. Rykers Lues
Edition: 1
Publisher: CRC Press
Year: 2010

Language: English
Pages: 340

Cover Page......Page 1
Title Page......Page 3
ISBN 9781420078428......Page 4
Contents......Page 5
List of Figures......Page 13
List of Tables......Page 15
Preface......Page 17
Acknowledgments......Page 19
Author biographies......Page 20
1.1.1 More than a century of preservation with organic acids......Page 22
1.1.2 Toward preservative-free food......Page 23
1.3 Economic implications: "Safer food, better business"......Page 24
1.4 Legislative issues in food production......Page 27
1.5 Problems in an "organic world"......Page 28
1.5.2 Pesticides......Page 30
1.5.5 Seeking alternatives......Page 31
1.6.2 Foodstuffs implicated......Page 32
1.6.4 Epidemiology......Page 33
1.6.5 A review of emerging organisms......Page 34
References......Page 36
2.1 General characterization......Page 42
2.2 Structural description......Page 44
2.3.1 Acetic acid......Page 46
2.3.3 Benzoic acid......Page 47
2.3.4 Cinnamic acid......Page 49
2.3.5 Citric acid......Page 50
2.3.6 Formic acid......Page 51
2.3.7 Fumaric acid......Page 52
2.3.8 Gluconic acid......Page 53
2.3.9 Lactic acid......Page 54
2.3.10 Malic acid......Page 56
2.3.11 Propionic acid......Page 57
2.3.12 Sorbic acid......Page 58
2.3.14 Tartaric acid......Page 60
2.3.15 Other acids......Page 61
2.4 General applications......Page 62
2.5.1 Fruit......Page 63
2.5.3 Wine and vinegar......Page 64
References......Page 65
3.2.1 Meat......Page 72
3.2.5 Fruit juices......Page 74
3.2.8 Dairy......Page 75
3.3.1 Labeling......Page 76
3.3.3 Meat......Page 77
3.3.4 Processed meats......Page 79
3.3.6 Poultry......Page 80
3.4 Salts of organic acids......Page 81
3.4.1 Potassium sorbate......Page 82
3.4.2 Sodium benzoate......Page 84
3.5 Organic acid combinations......Page 85
3.5.1 Combinations in general......Page 86
3.5.2 Salt combinations......Page 87
3.5.5 Irradiation......Page 88
3.5.8 Liquid smoke......Page 89
3.6.3 Flavor......Page 90
3.7.1 Antimicrobial films......Page 91
3.7.2 Active packaging......Page 92
3.7.3 Edible films......Page 93
3.8.1 The essence of preserving feed......Page 94
3.8.2 The postantibiotic era......Page 95
3.8.4 In combination with heat treatment......Page 96
3.8.5 Propionic acid in feed......Page 97
3.9.1 Pressure toward decreased concentrations......Page 98
3.9.3 Daily consumption of organic acids......Page 99
3.10 A review of current methodologies......Page 100
3.11.2 Processed meats......Page 101
3.12.1 Chickens......Page 102
3.13 Organic acids as additives in chilled foods......Page 103
3.14 Marinating......Page 104
References......Page 105
4.1 Introduction......Page 118
4.2.1 Lactic acid......Page 120
4.3 Principles of lactic acid fermentation......Page 122
4.5 Genetic and bioinformatic characterization of LAB......Page 126
4.6.2 Microorganisms involved in the production of vinegar......Page 127
4.6.4 Glucose, acid, and ethanol tolerance......Page 129
4.7 Susceptibility of and resistance to organic acids......Page 130
4.8.1 Fungi......Page 131
4.8.2 Other bacteria......Page 132
References......Page 133
5.1 Introduction......Page 138
5.2 Activity of organic acids......Page 139
5.3.1 Introduction......Page 140
5.3.3 Accumulation of toxic anions......Page 142
5.3.5 Stress on intracellular pH homeostasis......Page 143
5.4 Factors that influence organic acid activity......Page 144
5.4.2 Acidity constant (pKa value)......Page 145
5.4.4 Temperature......Page 146
5.5 The role of pH......Page 147
5.6 Antibacterial action......Page 149
5.7 Antifungal action......Page 150
5.9 Acidified foods......Page 152
5.10 Comparing effectiveness of organic acids with inorganic acids......Page 154
5.12 Improving effectiveness......Page 155
5.13.3 Ionizing radiation......Page 157
5.13.5 Steam washing......Page 158
5.13.9 Do interactions exist?......Page 159
5.14 Comparisons among organic acids......Page 160
References......Page 163
6.1.1 Chemical reactions in humans ("allergies")......Page 172
6.1.2 Organic acids as pro-oxidants......Page 173
6.3 Protective effects on microorganisms......Page 174
6.5 Recommended daily intake......Page 175
6.6 Odors and palatability......Page 176
6.8 Application methods......Page 177
6.10 Ineffectiveness......Page 179
References......Page 180
7.3 Microbial physiology and organic acids......Page 186
7.4 Substrates and yields......Page 189
7.5 Industrial fermentation......Page 191
7.5.2 Bipolar......Page 192
7.6 Organic acid demand......Page 194
7.7 Lactic acid production......Page 195
7.7.1 Factors affecting production of lactic acid......Page 197
7.8 Citric acid production......Page 198
References......Page 201
8.2 Intrinsic (natural) resistance......Page 206
8.2.1 Bacteria......Page 207
8.5.2 Fungi......Page 208
8.3 Development of resistance......Page 209
8.4 Inducible resistance......Page 210
8.5.1 Bacteria......Page 212
8.7 Extent of the situation......Page 217
8.8 E. coli O157:H7......Page 218
8.11 Industry strategies......Page 219
References......Page 220
9.2 Delineating the difference among acid adaptation, acid tolerance, and acid resistance......Page 226
9.3 Role of organic acids in tolerance......Page 227
9.4 Acid tolerance of gastrointestinal pathogens......Page 229
9.6 Mechanisms of acid tolerance development......Page 231
9.6.2 Active pH homeostasis......Page 233
9.7 Known acid-tolerant organisms......Page 234
9.8 Development of acid tolerance......Page 236
9.9 Implications of acid tolerance......Page 237
9.11 Analytical procedures......Page 238
9.13 Control strategies......Page 239
References......Page 240
10.1 Introduction......Page 246
10.2 Genomics......Page 248
10.3 Growth models in defined systems......Page 250
10.4 Different predictive models......Page 251
10.4.2 Stoichiometric models......Page 252
10.5 Predictive indices for organic acids......Page 253
10.6 Toward improving on existing models......Page 254
10.7 Significance of modeling......Page 257
References......Page 259
11.2 Differences in regulatory authorities......Page 264
11.3 Application guidelines for organic acid preservation......Page 266
11.4 The role of general food safety regulations......Page 269
11.5 Codex Alimentarius Commission......Page 271
11.6 Proposed amendments......Page 272
11.7 Role of government and parastatals......Page 274
11.8 Feed preservation......Page 275
References......Page 276
12.3 Sourdough......Page 282
12.5 Wine......Page 283
12.9 Kombucha......Page 285
12.11 Summary......Page 286
References......Page 289
13.1 Introduction......Page 292
13.2 LAB and biopreservation......Page 293
13.3 Other organisms implicated in biopreservation......Page 295
13.4 New technologies and applications......Page 296
13.6 Organic acids and probiotics......Page 297
References......Page 298
14.2 Consumer satisfaction......Page 302
14.3 Optimizing organic acid application in animal feed......Page 303
14.5 Antimicrobial packaging......Page 304
14.5.1 Factors for the design of antimicrobial film or packaging......Page 305
14.7 New possibilities in minimally processed foods......Page 306
14.9 Alternative application regimes......Page 307
14.10 Recognizing the need in RTE foods......Page 309
References......Page 310
15.2 Traditional detection methods......Page 314
15.3 Contemporary methods......Page 316
15.4 The importance of effective detection......Page 320
15.5 Detection in specific foodstuffs......Page 323
15.7 Comparing sample preparation techniques......Page 324
References......Page 325
A......Page 328
C......Page 329
E......Page 330
F......Page 331
I......Page 332
L......Page 333
O......Page 334
P......Page 335
R......Page 336
S......Page 337
X......Page 338
Z......Page 339