Lecture - Chemical Preservative Methods

Lecture - Chemical Preservative Methods - Click to edit M...

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Unformatted text preview: Click to edit M aster subtitle style CH EM I CAL Food antimicr obials ar e chemical compounds added to or pr esent in foods that r etar d micr obial gr owth or kill micr oor ganisms ther eby r esisting deter ior ation in safety or quality. Chemical Pr eser vatives / M ost food antimicr obials ar e only bacter iostatic or fungistatic not cidal. Cellular tar gets of food antimicr obial include the cell wall, cell membr ane, metabolic Factor s Affecting Activity The effectiveness of food antimicr obials depends on factor s associated with the food pr oduct such as its stor age envir onment, its handling, and the tar get micr oor ganisms. M icr obial Factor s Affecting Activity I ntr insic factor s affecting activity include composition, pH , buffer ing capacity, oxidation r eduction potential, and water activity. pH is the most impor tant factor influencing the T r aditional Antimicr obials ar e classified as tr aditional when they have been used for many year s or they have been appr oved for many year s by many countr ies, or they ar e pr oduced by synthetic means or Or ganic Acids and Ester s M any or ganic acids ar e used as food additives but not all have antimicr obial activity. The most active antimicr obials ar e acetic, lactic, pr opionic, sor bic and benzoic acids. Citr ic , malic, and fumar ic have limited activity and ar e used a Click to edit M aster subtitle style Or ganic Acids and Ester s The activity of or ganic is r elated to pH and that the undissociated for m of acid is pr imar ily r esponsible for antimicr obial activity. Ther efor e, in selecting an or ganic acid for use as an antimicr obial food additive, both the pr oduct pH and the pKa of the acid must be taken into account. Or ganic Acids and Ester s I n the undissociated for m, or ganic acids can penetr ate the cell membr ane lipid bilayer mor e easily. Once inside the cell, the acid dissociates because the cell inter ior has a higher pH than the exter ior. Since pr otons Or ganic Acid and Ester s...
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This note was uploaded on 09/25/2010 for the course FOS 4222 taught by Professor Rodrick during the Spring '08 term at University of Florida.

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Lecture - Chemical Preservative Methods - Click to edit M...

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