Preface where possible.Information available on the organic acids is expanding daily and this book should be a decidedly relevant source of information in both the food industry,which is,after all,one of the strongest indus- tries in the world,as well as several disciplines in the academic world, including microbiology food scence food technology,biochemistry,and biotechnolog ces from both the formal and the informal s es all ove om 、this bo ems are miar all over the world.Numerous probemin food preservation are encountered even in developed countries,who also claim to be leaders in the fields of food production,food processing,and food safety. Numerous books have,over the last century(the authors found one as early as 1905!)and longer,been published on food preservation,which include methods of preservation,as well as the variety of food additives. Howe rece fully a orga even though may be assumed that researchers,scienti even food technologists have recognized the need for such a single vol ume that covers most of the information (the broad and vast spectrum) available on the organic acids as natural food preservatives.Because many of these acids are naturally produced by various microorganisms, occur naturally in foods,and inhibit the growth of most mic isms,they have been of great value as p rvatives.Although org acids ha e for sed in iallv od fo as additiv espe es, r as es,have y been cept of compiling all the relevant important information on the organic acids into one descriptive book may just be the ultimate vade mecum for any scientist,researcher,food processor,or food technologist. xviii Preface where possible. Information available on the organic acids is expanding daily and this book should be a decidedly relevant source of information in both the food industry, which is, after all, one of the strongest indus￾tries in the world, as well as several disciplines in the academic world, including microbiology, food science, food technology, biochemistry, and biotechnology. Audiences from both the formal and the informal sectors from countries all over the world will be able to benefit from this book, even developing countries. Food-related problems are similar all over the world. Numerous problems in food preservation are encountered even in developed countries, who also claim to be leaders in the fields of food production, food processing, and food safety. Numerous books have, over the last century (the authors found one as early as 1905!) and longer, been published on food preservation, which include methods of preservation, as well as the variety of food additives. However, it is surprising to find that there appears to be no book, older or recently published, that fully addresses the organic acids, even though it may be assumed that researchers, scientists, industrial processors, and even food technologists have recognized the need for such a single vol￾ume that covers most of the information (the broad and vast spectrum) available on the organic acids as natural food preservatives. Because many of these acids are naturally produced by various microorganisms, occur naturally in foods, and inhibit the growth of most microorgan￾isms, they have been of great value as preservatives. Although organic acids have for many years been used in food, especially processed food, as additives, either as flavorants or preservatives, have they really been assessed as to their continuing effectiveness and sustainability? The con￾cept of compiling all the relevant important information on the organic acids into one descriptive book may just be the ultimate vade mecum for any scientist, researcher, food processor, or food technologist