Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid onListeria monocytogenesInhibition at Refrigeration Temperatures

Behavior of Listeria monocytogenes type1 355/98 (85) in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives

“…It is due to the increase of the undissociated portion of weak acid which when present in the noncharged state, has greater activity to penetrate the cells than dissociated products (Giannuzzi & Zaritzky, 1996). The undissociated concentration of a weak acid such as lactic acid monoprotic can be calculated through equation (4).…”

“…In all the cases a linear regression (equation (2)) was applied obtaining negative specific growth rate values which became more negative as the concentration of acid increased, proving its bactericidal effect. Giannuzzi and Zaritzky (1996) and Sorrels et al (1989) reported inhibitory effect of lactic acid on L. monocytogenes in culture media with pH values lower than 5.0. Besides Sorrels et al (1989) reported similar effect on L. monocytogenes in cured fermented meats.…”

Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

“…Two studies (Giannuzzi & Zaritzky, 1996;Ogden, Taylor, Dodd, Guerrero, Buendia, & Gallardo, 1996;Torregrosa, Esteve, Frigola, & Cortes, 2006) suggest that ascorbic acid in combination with select organic acids such as propionic acid has some antimicrobial effects in minced beef preservation and in combination with lactic acid against Listeria monocytogenes. Application of a combination treatment of ascorbic acid/sodium ascorbate with ellagic acid produced a significant delay in aerobic plate count proliferation in fresh fish products (Zambuchini, Fiorini, Verdenelli, Orpianesi & Ballini, 2008).…”

Monitoring the sensorial and microbiological quality of pasteurized white asparagus at different storage temperatures

“…1,2 In order to achieve such favourable properties, new preservation techniques such as modified atmosphere 3 or the addition of organic acids 4,5 have been developed.…”

“…Lactic acid is widely used as a food preservative and exerts its antimicrobial effect primarily by decreasing the pH of a food system. 5 However, in minimally processed vegetables the use of lactic acid and salt derivates does not seem to be appropriate. The outgrowth of lactic acid bacteria (LAB) in the product during storage can be accompanied by lactic acid production and thus an additional amount of this acid would be present, producing an off flavour.…”