oa Interim : Interdisciplinary Journal - Organic acids : promising modern preservatives



The nutritional demands of our changing world, especially with regard to the availability of food that is not only tasty, nutritious and pathogen free, but also free of harmful additives, are growing more intense. Traditional methods of processing and preserving food have become inadequate in environments where ready-to-eat foods with extended shelf-life is a prerequisite. Investigations regarding the possibility of organic acids fulfilling the demand for antimicrobial preservation of food are in process and these agents are scrutinised in a variety of aspects in terms of their applicability as food preservatives. These include the possibility of resistance development, potential use in combination with other natural compounds, applicability in industry and the contribution of molecular techniques towards the behaviour of microorganisms in response to organic acids. Many challenges are still found, however, especially in the large-scale application of organic acids, as most studies have concentrated on in vitro laboratory studies and the actual commercial enforceability of organic acids as food preservatives still requires empirical proof. This article attempts to provide an overview of studies done on the various uses of organic acids.


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