ABSTRACT

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 g

chapter 1|20 pages

Chapter Introduction

chapter 4|20 pages

Chapter Microbial organic acid producers

chapter 5|34 pages

Chapter Mechanisms of microbial inhibition

chapter 8|20 pages

Chapter Resistance to organic acids

chapter 9|20 pages

Chapter Acid tolerance

chapter 10|18 pages

Chapter Modeling organic acid activity

chapter 11|18 pages

Chapter Legislative aspects

chapter 13|10 pages

Chapter Biopreservation

chapter 15|14 pages

Chapter Detection of organic acids