xvi List of tables Table 9.1 Genes Involved in Increased Acid Tolera ce in Low pH 212 Table 10.1 Differences between Mathematical Characterization of Bacterial Growth and Mathematical Modeling Techniques Used in Biotechnology 226 Table 11.1 Foodstuff Commonly Associated with Foodborne Illness Outbreaks 244 Table 11.2 Organic Acids Included in the FDA's List of GRAS Food Additives 246 Table 12.1 Organic Acids Prevalent in Various Other Fr hed Compleme d as Potential Alternative Preservatives 266 Table 13.1 Factors Involved with Antimicrobial Activity of LAB in Biopreservation 274 Table 13.2 Antimicrobial Action Performed by the Presence of LAB 274 Table 14.1 Washing of Minimally Processed Fruits and Vegetables with Chemical-Based Treatments 287 Table 15.1 Advantages and Disadvantages of Various Traditional Detection Methods for Organic Acids 296 Table 15.2 Advantages and Disadvantages of Various Modern Detection Methods for Organic Acids 300xvi List of tables Table 9.1 Genes Involved in Increased Acid Tolerance in Salmonella enterica sv. typhimurium Cells Not Adapted to Low pH 212 Table 10.1 Differences between Mathematical Characterization of Bacterial Growth and Mathematical Modeling Techniques Used in Biotechnology 226 Table 11.1 Foodstuff Commonly Associated with Foodborne Illness Outbreaks 244 Table 11.2 Organic Acids Included in the FDA’s List of GRAS Food Additives 246 Table 12.1 Organic Acids Prevalent in Various Other Frequently Consumed Complementary Foodstuffs Considered as Potential Alternative Preservatives 266 Table 13.1 Factors Involved with Antimicrobial Activity of LAB in Biopreservation 274 Table 13.2 Antimicrobial Action Performed by the Presence of LAB 274 Table 14.1 Washing of Minimally Processed Fruits and Vegetables with Chemical-Based Treatments 287 Table 15.1 Advantages and Disadvantages of Various Traditional Detection Methods for Organic Acids 296 Table 15.2 Advantages and Disadvantages of Various Modern Detection Methods for Organic Acids 300