Organic Acids and Food Preservation
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Features
- Explores the continuous effectiveness of organic acids as a natural preservative in most foodstuff
- Offers detailed discussion of mechanisms of organic acid antimicrobial action
- Describes application strategies of organic acids in food preservation and enhancement
- Facilitates troubleshooting techniques regarding problems with preservatives and microorganisms
- Shows how to predict the effectiveness of a preservation method or application
Summary
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.
Table of Contents
Introduction
The evolution of preservation with organic acids: from stone age to space age
Unrivaled advantages
Economic implications: "safer food, better business"
Legislative issues in food production
Problems in an "organic world"
New and emerging pathogens
Nature and composition of organic acids
General characterization
Structural description
An overview of individual organic acids and their applications
General applications
Food products naturally containing organic acids
Application of organic acids in food preservation
Foodstuffs
Industrial applications
Salts of organic acids
Organic acid combinations
Considerations in the selection of organic acids
Organic acids in antimicrobial packaging
Organic acids in animal feed preservation
Concentrations
A review of current methodologies
Recommended applications
Control of common pathogens
Organic acids as additives in chilled foods
Marinating
Microbial organic acid producers
Predominant antimicrobial substances produced by LAB
Principles of lactic acid fermentation
Other applications of LAB
Genetic and bioinformatic characterization of LAB
Acetic acid bacteria (AAB)
Susceptibility of and resistance to organic acids
Other organisms
Mechanisms of microbial inhibition
Activity of organic acids
Physiological actions of organic acids
Factors that influence organic acid activity
The role of pH
Antibacterial action
Antifungal action
Antiviral action
Acidified foods
Comparing effectiveness of organic acids with inorganic acids
Spectra of inhibition
Improving effectiveness
(Physical) factors that will enhance effectiveness
Comparisons among organic acids
Problems associated with organic acid preservation
Adverse effects on humans and animals
Adverse effects on foodstuffs
Protective effects on microorganisms
Sensorial effects and consumer perception
Recommended daily intake
Odors and palatability
Cost
Application methods
Oxidation
Ineffectiveness
Influence on tolerance to other stresses
Large-scale organic acid production
Naturally occurring weak organic acids
Microbial physiology and organic acids
Substrates and yields
Industrial fermentation
Organic acid demand
Lactic acid production
Citric acid production
Resistance to organic acids
Intrinsic (natural) resistance
Development of resistance
Inducible resistance
Mechanisms of resistance
Transmission of resistance
Extent of the situation
E. coli O157:H7
Protective effects of organic acids
Possible advantages of organic acid resistance
Industry strategies
Acid tolerance
Delineating the difference among acid adaptation, acid tolerance, and acid resistance
Role of organic acids in tolerance
Acid tolerance of gastrointestinal pathogens
Cross-resistance to secondary stresses
Mechanisms of acid tolerance development
Known acid-tolerant organisms
Development of acid tolerance
Implications of acid tolerance
Contribution of acidic foodstuffs
Analytical procedures
Interacting mechanisms
Control strategies
Modeling organic acid activity
Genomics
Growth models in defined systems
Different predictive models
Predictive indices for organic acids
Toward improving on existing models
Significance of modeling
Legislative aspects
Differences in regulatory authorities
Application guidelines for organic acid preservation
The role of general food safety regulations
Codex Alimentarius Commission
Proposed amendments
Role of government and parastatals
Feed preservation
Commercial trials
Incidental and natural organic acid occurence
Honey
Sourdough
Berries
Wine
Coffee
Vinegar
Acid foods
Kombucha
Edible films
Summary
Biopreservation
LAB and biopreservation
Other organisms implicated in biopreservation
New technologies and applications
Consumer acceptance
Organic acids and probiotics
Novel applications for organic acids
Emerging challenges
Consumer satisfaction
Optimizing organic acid application in animal feed
Preservative combinations
Antimicrobial packaging
Optimizing commercial trials
New possibilities in minimally processed foods
Alternatives to washing techniques
Alternative application regimes
Recognizing the need in RTE foods
Detection of organic acids
Traditional detection methods
Contemporary methods
The importance of effective detection
Detection in specific foodstuffs
Characteristics of detected organic acids
Comparing sample preparation techniques
References
Author Bio(s)
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