News & Views
Scientists link acetic acid with food poisoning
Jun 24 2010
The laboratory news from Lund University may seem surprising to many people, as vinegar has applications in pickling and preserving.
However, the scientists involved were not studying the use of large quantities of acetic acid; rather, they focused on modest amounts used as a preservative.
Nina Wallin Carlquist, a doctor of philosophy in engineering at the Lund University division of applied microbiology, recently defended her thesis on the topic.
She explains: "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, she adds that if the acidity level is increased by adding a greater amount of the acid, the bacteria are killed.
Within the European Union, the presence of acetic acid as a preservative ingredient in food is labelled using the E-number E260 on product labels.
Digital Edition
LMUK 49.7 Nov 2024
November 2024
Articles - They’re burning the labs... Spotlight Features - Incubators, Freezers & Cooling Equipment - Pumps, Valves & Liquid Handling - Clinical, Medical & Diagnostic Products News...
View all digital editions
Events
Nov 11 2024 Dusseldorf, Germany
Nov 12 2024 Cologne, Germany
Nov 12 2024 Tel Aviv, Israel
Nov 18 2024 Shanghai, China
Nov 20 2024 Karachi, Pakistan