Organic acids are naturally occurring compounds found in many plant-based foods and produced during the fermentation of foods. Organic acids are often added to foods as acidifiers, flavorings or preservatives. Organic acids inactivate or inhibit the growth of foodborne pathogens as well as spoilage microorganisms.
Some commonly used organic acids include acetic acid, lactic acid, citric acid, malic acid, and ascorbic acid . The use of organic acids is increasing as consumers demand more organic foods.
Food security is a global health and socioeconomic concern, as many people still suffer from various diseases caused by unsafe food consumption. Therefore, ensuring food safety is one of the most important issues in the food industry and needs to be considered not only during food composition formulation, but also during use and storage.
Various chemical preservatives are added to foods for safety purposes. Recently, natural compounds that also serve as antimicrobial agents have been used instead of food safety compounds of chemical origin. Among these natural compounds, organic acids have a large share.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also organic acid determination services in foods.
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