Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview
- Authors
- Yoon, Jae-Hyun; Oh, Min-Seok; Lee, Sun-Young
- Issue Date
- Jul-2024
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Food; Mechanism; Morphology; Organic acid; Pathogen
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/75408
- DOI
- 10.1007/s10068-024-01618-9
- ISSN
- 1226-7708
2092-6456
- Abstract
- Food processing industries commonly employ organic acids (OAAs) to determine bacterial contamination in acidified and fermented foods. OAAs are believed to possess potent antimicrobial properties by permeating cell membranes, altering proton and anion concentrations in the cytoplasm due to their lipophilic undissociated forms. The bacteriostatic or bactericidal effects of OAAs are influenced by various factors including microbial physiology, environmental pH, and acid dissociation ratios. Despite their utility, the precise mechanisms underlying OAA-mediated inhibition of pathogenic bacteria remain incompletely understood. Therefore, the objectives of this review are to compile a selected area of researches that focus on the current propensity of different OAAs for inactivating food-borne pathogens, and then to present a theoretical insight on the use of OAAs to prevent and control pathogenic bacteria present in acidic/acidified foods and their mode of mechanisms.
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