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

The DOI matches its Crossref record; 61 of the 61 references it cites were found in a registry or an index.

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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Crossref · 10.3184/003685003783238626

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61 of 61 references verified0 citation errors · 0 not checkable

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Citations

Cites

Research works printed but not linked: 6

  1. Salmond C. V., 1984, J. Gen. Microbiol., 130, 2845
  2. Young K.M., 1993, J. Appl. Bacteriol., 74, 515
  3. 10.1128/.61.4.429-441.1997 · DOI
  4. Marshall R.T., 2003, Food Protect. Trends, 23, 882
  5. Gibson G.R., 2004, ASM News, 70, 224
  6. Macfarlane G.T., 1992, J. Appl. Bacteriol., 72, 57

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Metadata

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
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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