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Organic acids as antimicrobial food agents: applications and microbial productions

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Abstract

Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.

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Acknowledgements

The journey of this review article started in The Pennsylvania State University, continued in Bornova District Directorate of National Education, and finished in Izmir International Biomedicine and Genome Institute. I would like to show my gratitude to everyone in these units for their support during the preparation period of this review article.

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    Hasan Bugra Coban

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Coban, H.B. Organic acids as antimicrobial food agents: applications and microbial productions. Bioprocess Biosyst Eng 43, 569–591 (2020). https://doi.org/10.1007/s00449-019-02256-w

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