A review of current methodologies

Approximately 3 g of benzoyl peroxide are added to 20 kg of wheat flour. This is then easily decomposed to benzoic acid and other substances such as biphenyl and phenylbenzoate (Be-Onishi et al., 2004). Aqueous solutions of 2.5% of the sodium salts of organic acids are adequate to maintain the chemical quality and extend the shelf life of fresh salmon with only minor sensory changes during refrigerated storage (Sallam, 2007b). In carcass surface applications 2% lactic, 1.5% acetic plus 1.5% propionic acids are usually applied (Dubai et al., 2004). 

Application of phenyllactic acid (PLA) in the reduction of fungal mass in food is more desirable compared to other preservatives commonly used in bakery products, such as propionic acid and propionic salts. PLA concentrations effective against fungi from bakery products are usually lower than those required for inhibitory activity. Required concentrations have been reported as L. monocytogenes, 13 mg/ml S. aureus, E. coli, Aeromonas hydrophila, 20 mg/ml, whereas at pH 4 a concentration of 7.5 mg/ml is enough to inhibit 50% of bacterial growth (Lavermicocca, Valerio, and Visconti, 2003). 

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Murff, H. J., Patel, V. L., Hripcsak, G., Bates, D. W., Detecting Adverse Events for Patient Events for Patient Safety Research A Review of Current Methodologies, Journal of Biomedical Informatics, Vol. 36, No. 1-2,2003, pp. 131-43. 

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