Infodoc : Sciences, Techniques et Culture

Chapter 1 Introduction
1.1 The evolution of preservation with organic acids: From stone age to space age
1.1.1 More than a century of preservation with organic acids
1.1.2 Toward preservative-free food
1.2 Unrivaled advantages
1.3 Economic implications: "Safer food, better business"
1.4 Legislative issues in food production
1.5 Problems in an "organic world"
1.5.1 Nutrition and consumer perceptions
1.5.2 Pest[...]

Chapter 1 Introduction
1.1 The evolution of preservation with organic acids: From stone age to space age
1.1.1 More than a century of preservation with organic acids
1.1.2 Toward preservative-free food
1.2 Unrivaled advantages
1.3 Economic implications: "Safer food, better business"
1.4 Legislative issues in food production
1.5 Problems in an "organic world"
1.5.1 Nutrition and consumer perceptions
1.5.2 Pesticides
1.5.3 Mycotoxins
1.5.4 Food safety control measures
1.5.5 Seeking alternatives
1.6 New and emerging pathogens
1.6.1 Introduction
1.6.2 Foodstuffs implicated
1.6.3 Laboratory methodologies
1.6.4 Epidemiology
1.6.5 A review of emerging organisms
1.6.5.1 Bacteria
1.6.5.2 Fungi
1.6.5.3 Viruses
1.6.5.4 Protozoa
Chapter 2 Nature and composition of organic acids
2.1 General characterization
2.2 Structural description
2.3 An overview of individual organic acids and their applications
2.3.1 Acetic acid
2.3.2 Ascorbic acid
2.3.3 Benzoic acid
2.3.4 Cinnamic acid
2.3.5 Citric acid
2.3.6 Formic acid
2.3.7 Fumaric acid
2.3.8 Gluconic acid
2.3.9 Lactic acid
2.3.10 Malic acid
2.3.11 Propionic acid
2.3.12 Sorbic acid
2.3.13 Succinic acid
2.3.14 Tartaric acid
2.3.15 Other acids
2.4 General applications
2.5 Food products naturally containing organic acids
2.5.1 Fruit
2.5.2 Juices
2.5.3 Wine and vinegar
2.5.4 Dairy
2.5.5 Coffee
2.5.6 Bakery products
2.5.7 Honey
Chapter 3 Application of organic acids in food preservation
3.1 Introduction
3.2 Foodstuffs
3.2.1 Meat
3.2.1.1 Cured meat
3.2.1.2 Poultry
3.2.1.3 Seafood
3.2.2 Acidic foods
3.2.3 Confectionery
3.2.4 Fruits and vegetables
3.2.5 Fruit juices
3.2.6 Salads
3.2.7 Vegetables
3.2.8 Dairy
3.2.9 Soft drinks
3.2.10 Sport drinks
3.2.11 Animal feed
3.3 Industrial applications
3.3.1 Labeling
3.3.2 Vacuum packaging
3.3.3 Meat
3.3.4 Processed meats
3.3.5 Seafood
3.3.6 Poultry
3.3.7 Dipping/spraying
3.3.8 Acidified foods
3.4 Salts of organie acids
3.4.1 Potassium sorbate
3.4.2 Sodium benzoate
3.4.3 Sodium lactate
3.4.4 Other
3.5 Organic acid combinations
3.5.1 Combinations in general
3.5.2 Salt combinations
3.5.2.1 Possible adverse effects
3.5.3 Aromatic compounds
3.5.4 Ethanol
3.5.5 Irradiation
3.5.6 Emulsifiers
3.5.7 Spices
3.5.8 Liquid smoke
3.6 Considerations in the selection of organic acids
3.6.1 Sensory properties
3.6.2 Color stability
3.6.3 Flavor
3.6.4 Carcass decontamination
3.6.5 Chemical stability
3.7 Organic acids in antimicrobial packaging
3.7.1 Antimicrobial films
3.7.2 Active packaging
3.7.3 Edible films
3.7.4 Modified atmosphere packaging (MAP)
3.8 Organic acids in animal feed preservation
3.8.1 The essence of preserving feed
3.8.2 The postantibiotic era
3.8.3 Chicken feed
3.8.4 In combination with heat treatment
3.8.5 Propionic acid in feed
3.8.6 Organic acids in animal nutrition
3.9 Concentrations
3.9.1 Pressure toward decreased concentrations
3.9.2 Concentrations effective against common pathogens
3.9.3 Daily consumption of organic acid
3.9.4 Legislation
3.10 A review of current methodologies
3.11 Recommended applications
3.11.1 Carcasses
3.11.2 Processed meats
3.12 Control of common pathogens
3.12.1 Chickens
3.12.2 Fruit
3.12.3 Vegetables
3.13 Organic acids as additives in chilled foods
3.14 Marinating
Chapter 4 Microbial organic acid producers
4.1 Introduction
4.2 Predominant antimicrobial substances produced by LAB
4.2.1 Lactic acid
4.2.2 Bacteriocins
4.3 Principles of lactic add fermentation
4.4 Other applications of LAB
4.5 Genetie and bioinformatic characterization of LAB
4.6 Acetic add bacteria (AAB)
4.6.1 Acetic add (vinegar) production
4.6.2 Microorganisms involved in the production of vinegar
4.6.2.1 Acetobacter and yeasts
4.6.3 Industrial importance-essential versus undesirable
4.6.4 Glucose, add, and ethanol tolerance
4.7 Susceptibility of and resistance to organic acids
4.8 Other organisms
4.8.1 Fungi
4.8.2 Other bacteria
Chapter 5 Mechanisms of microbial inhibition
5.1 Introduction
5.2 Activity of organic acids
5.3 Physiological actions of organic acids
5.3.1 Introduction
5.3.2 Bacterial membrane disruption
5.3.3 Accumulation of toxic anions
5.3.4 Inhibition of essential metabolic reactions
5.3.5 Stress on intracellular pH homeostasis
5.4 Factors that influence organic add activity
5.4.1 Number of undissociated organic acids that enter the bacterial cell
5.4.2 Acidity constant (pK. value)
5.4.3 Water activity (aw)
5.4.4 Temperature
5.4.5 Production of H2O2
5.5 The role of pH
5.6 Antibacterial action
5.7 Antifungal action
5.8 Antiviral action
5.9 Acidified foods
5.10 Comparing effectiveness of organic acids with inorganic acids
5.11 Spectra of inhibition
5.12 Improving effectiveness
5.13 (Physical) factors that will enhance effectiveness
5.13.1 Ozone
5.13.2 Ultrasound
5.13.3 Ionizing radiation
5.13.4 Heat treatment
5.13.5 Steam washing
5.13.6 Vacuum
5.13.7 Freezing
5.13.8 Storage temperature
5.13.9 Do interactions exist?
5.13.10 Buffering
5.14 Comparisons among organie acids
Chapter 6 Problems associated with organic acid preservation
6.1 Adverse effects on humans and animals
6.1.1 Chemical reactions in humans (allergies")
6.1.2 Organic acids as pro-oxidants
6.2 Adverse effects on foodstuffs
6.3 Protective effects on microorganisms
6.4 Sensorial effects and consumer perception
6.5 Recommended daily intake
6.6 Odors and palatability
6.7 Co
6.8 Application methods
6.9 Oxidation
6.10 Ineffectiveness
6.11 Influence on tolerance to other stresses
Chapter 7 Large-scale organic acid production
7.1 Introduction
7.2 Naturally occurring weak organic acids
7.3 Microbial physiology and organic acids
7.4 Substrates and yields
7.5 Industrial fermentation
7.5.1 Monopolar
7.5.2 Bipolar
7.6 Organic acid demand
7.7 Lactic acid production
7.7.1 Factors affecting production of lactic acid
7.8 Citric acid production
Chapter 8 Resistance to organic acids
8.1 Introduction
8.2 Intrinsic (natural) resistance
8.2.1 Bacteria
8.2.2 Fungi
8.3 Development of resistance
8.4 Inducible resistance
8.5 Mechanisms of resistance
8.5.1 Bacteria
8.5.2 Fungi
8.6 Transmission of resistance
8.7 Extent of the situation
8.8 E. coli O157:H7
8.9 Protective effects of organic acids
8.10 Possible advantages of organic acid resistance
8.11 Industry strategies
8.11.1 Targets
Chapter 9 Acid tolerance
9.1 Introduction
9.2 Delineating the difference among add adaptation, acid tolerance, and acid resistance
9.3 Role of organic acids in tolerance
9.4 Acid tolerance of gastrointestinal pathogens
9.5 Cross-resistance to secondary stresses
9.6 Mechanisms of acid tolerance development
9.6.1 Passive homeostasis
9.6.2 Active pH homeostasis
9.7 Known acid-tolerant organisms
9.8 Development of acid tolerance
9.9 Implications of acid tolerance
9.10 Contribution of acidic foodstuffs
9.11 Analytical procedures
9.12 Interacting mechanisms
9.13 Control strategies
Chapter 10 Modeling organic acid activity
10.1 Introduction
10.2 Genomics
10.3 Growth models in defined systems
10.4 Different predictive models
10.4.1 Partial least squares regression (PLS)
10.4.2 Stoichiometric models
10.5 Predictive indices for organic acids
10.6 Toward improving on existing models
10.7 Significance of modeling
Chapter 11 Legislative aspects
11.1 Introduction
11.2 Differences in regulatory authorities
11.3 Application guidelines for organic add preservation
11.4 The role of general food safety regulations
11.5 Codex Alimentarius Commission
11.6 Proposed amendments
11.7 Role of government and parastatals
11.8 Feed preservation
11.9 Commercial trials
Chapter 12 Incidental and natural organic acid occurence
12.1 Introduction
12.2 Honey
12.3 Sourdough
12.4 Berries
12.5 Wine
12.6 Coffee
12.7 Vinegar
12.8 Acid foods
12.9 Kombucha
12.10 Edible films
12.11 Summary
Chapter 13 Biopreservation
13.1 Introduction
13.2 LAB and biopreservation
13.3 Other organisms implicated in biopreservation
13.4 New technologies and applications
13.5 Consumer acceptance
13.6 Organic acids and probiotics
Chapter 14 Novel applications for organic acids
14.1 Emerging challenges
14.2 Consumer satisfaction
14.3 Optimizing organic acid application in animal feed
14.4 Preservative combinations
14.5 Antimicrobial packaging
14.5.1 Factors for the design of antimicrobial film or packaging
14.6 Optimizing commerdal trials
14.7 New possibilities in minimally processed foods
14.8 Alternatives to washing techniques
14.9 Alternative application regimes
14.10 Recognizing the need in RTE foods
Chapter 15 Detection of organic acids
15.1 Introduction
15.2 Traditional detection methods
15.3 Contemporary methods
15.4 The importance of effective detection
15.5 Detection in specific foodstuffs
15.6 Characteristics of detected organic acids
15.7 Comparing sample preparation techniques