Organic acids: factors regarding use in foods

- difference in pKa (pH at which acid is 50% dissociated) --> variations in antimicrobial effectiveness, HA form of the acid provides the greatest antimicrobial effect - solubility of the acid - variation in lipophilic properties (short chain lipophilic acids ex. acetic/ lactic/ sorbic --> cross the cytoplasmic membrane & acidify the cytoplasm, more effective antimicrobials)