Small Amount of Common Preservative Increases Toxins from Harmful Bacteria in Food

Vinegar is acetic acid

http://www.sciencedaily.com/releases/2010/06/100624104934.htm

ScienceDaily (June 25, 2010) — In response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years. A common preservative is acetic acid, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.

However, new research shows that a small amount of acetic acid does not have the intended effect, but rather the opposite -- it increases the amount of toxin from the harmful bacteria in the food.

"In my studies I saw that a small amount of acetic acid caused the bacteria to become stressed, which meant they reacted by producing more toxin. However, if a large amount of acetic acid is added, as was done in the past, the acidity is greatly increased and the bacteria do not survive," explains Nina Wallin Carlquist, Doctor of Philosophy in Engineering at the Division of Applied Microbiology, Lund University.

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According to Nina Wallin Carlquist this provides far from the whole picture because the bacteria are affected by other micro-organisms in the food and also by how much fat, acid and salt the food contains.

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