Cited by 245Bacterial Genetics and BiotechnologyAntimicrobial agents and applicationsProbiotics and Fermented Foods

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Weak Organic Acids: A Panoply of Effects on Bacteria

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Hirshfield, Irvin N., Terzulli, Stephanie, O'Byrne, Conor·2003·Science Progress

DOI 10.3184/003685003783238626PMC PMC10367495

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Abstract

Weak organic acids have been used for centuries to preserve foods, but only recently has the possible mechanism for bacterial growth inhibition been investigated. Although the lowering of internal pH was favored as the cause of growth inhibition, the emphasis has shifted to the anion and its specificity. There are a number of applications of weak organic acids to foods and in the food industry be they pre- or postharvest, However, there is concern that the ability of foodborne pathogens to adapt to these acids may allow longer survival in these commodities and also to better survive transit through the gastric acid barrier of the stomach. Genomic and proteomic approaches have been applied to the identification of genes and proteins that may allow prokaryotes to cope with organic acid stress. These technologies in combination with genetic approaches may provide better identification of genes essential for survival to organic acids. These acids may have other roles: they can induce phenotypic antibiotic resistance, and the high concentrations of these acids in the colon may signal a relationship to diet, colonic microflora, and human health.

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Authors: Hirshfield, I. N., Terzulli, S., & O'Byrne, C.
Affiliations: St. John's University (US)
National University of Ireland (IE)
ORCID: O'Byrne, Conor
Venue: Science Progress
Publisher: SAGE Publications
Published: 2003-11
Volume: 86
Issue: 4
Pages: 245-270
ISSN: 0036-8504 (ISSN-L)
2047-7163
DOI: 10.3184/003685003783238626
PMC: PMC10367495
OpenAlex: W2007512489
Cited by: 245
References: 61
Citations by year: 2026: 26 · 2025: 15 · 2024: 24 · 2023: 19 · 2022: 27 · 2021: 17 · 2020: 21 · 2019: 12 · 2018: 5 · 2017: 12 · 2016: 6 · 2015: 6 · 2014: 12 · 2013: 10 · 2012: 6
FWCI: 0.71
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: journals.sagepub.com/page/policies/text-and-data-mining-license (tdm)
Locations: Science Progress (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords: weak organic acids, food preservatives, bacterial growth inhibition, foodborne pathogens, acid adaptation, antibiotic resistance induction, colonic microbiota
MeSH terms: Bacteria, Carboxylic Acids, Drug Resistance, Microbial, Escherichia coli, Fatty Acids, Food Microbiology, Food Preservatives, Humans, Hydrogen-Ion Concentration, Salmonella, Colony Count, Microbial

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Weak Organic Acids: A Panoply of Effects on Bacteria

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