Organic Acids and Meat Preservation: A Review

Abstract

Despite the application of various preservation methods, many problems are still encountered as a result of food spoilage and food poisoning. There is increasing demand for foods produced with milder treatments, and the movement towards more natural and even certified organic foods has been the fastest growing sector of the food industry over the last decade. The interest in bio-preservation of food systems has necessitated the development of new natural antimicrobial compounds from different origins, and in response to modern consumer trends and food legislation, the food industry is faced with serious challenges. Both conventional and organic modes of production are at risk of contamination, but it is possible that organic food might present a bigger problem. Organic acids have been of considerable value as food preservatives since they are also food ingredients and often naturally produced by microorganisms. However, limited data on their effects in commercial practice are available, and despite regulatory approval, organic acids are not widely accepted in commercial practice, and in particular in meat decontamination.

Susceptibility of microorganisms to the most currently used preservatives has been decreasing, and there is concern that decontamination with organic acids could result in the emergence of acid-tolerant food-borne pathogens, evolving to overcome the protective barrier of the human gastric stomach. In the evaluation and integration of new processing/preservation treatments, research objectives would have to include the identification of specific targets of organic acids—understanding the molecular mechanisms that confer high level resistance and analysing pathogen response to antimicrobials. This article provides an overview of various studies done on organic acids as preservatives and highlights aspects such as application, antimicrobial action, and future prospects. Other important issues, such as the application of functional genomics in developing new preservation methods, resistance development, and conventional laboratory procedures are also discussed.

Keywords:

• organic acids
• antimicrobial agents
• food preservatives
• meat