ABSTRACT
Humans have struggled since ancient times to safeguard their food supply from spoilage and foodborne diseases. The development of relatively simple mathematical models that describe the response of microorganisms to thermal stresses was one of the key scientific developments that was instrumental in the widespread, systematic use of thermal processing as a preservation technique. The survival of foodborne pathogens under acidic conditions is a highly complex integration of several physiological processes, and a variety of factors influence inactivation kinetics. The concentration of the organic acid used as an acidulant also influences survival rates. A number of foodborne pathogens, including L. monocytogenes, Salmonella, E. coli, and Shigella, possess constitutive and inducible systems that increase their ability to survive in acidic environments. Before foods are eaten by a consumer, they may be processed, stored, and prepared by the manufacturer, wholesaler, retailer, restaurateur, and consumer.
