# Plant Organic Acids as Natural Inhibitors of Foodborne Pathogens
## 4 Discussion
The activity of tann acid against _Penicillium digitatum_ was better and the MIC value was 1 mg/mL [44]. The above literature data are additionally presented in Table 6.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Organic Acid** & **Tested Microorganism** & **MIC Values from Reference** & **Our MICs** **[mg/mL]** & **Reference** \\ \hline \hline \multirow{8}{*}{Accetic acid} & _Enterococcus faecium_ & 2 mg/mL & [31] \\ \cline{2-3}  & _Campylobacter jejuni_ & 0.5–4.1 mg/mL & [32] \\ \cline{2-3}  & _Salmonella_ Typhimuriumurium & 0.312\% (3.1 mg/mL) & [33] \\ \cline{2-3}  & _Vibrio harveyi_ & 0.05–0.1\% (0.5–1 mg/mL) & [34] \\ \cline{2-3}  & _Staphylococcus aureus, E. faecium,_ & & \\ \cline{2-3}  & _Bacillus cereus,_ & & \\ \cline{2-3}  & _Escherichia coli, Pseudomonas_ & 0.5–2.0 mg/mL & [35] \\ \cline{2-3}  & _aeruginosa_ & & \\ \cline{2-3}  & _Listeria monocytogenes_ & 0.5–32 mM (30–1920 mg/mL) & [36] \\ \cline{2-3}  & _Salmonella_ Enteritidis, _E. coli, L._ & & \\ \cline{2-3}  & _monocytogenes_ & 1–3\% (10–30 mg/mL) & [38] \\ \cline{2-3}  &  non-typhoidal _Salmonella, E. coli_ & 4.1 mg/mL & [39] \\ \cline{2-3}  & _S. aureus, L. monocytogenes, E. coli, S._ & 1.5\% (15 mg/mL) acetic + & [40] \\ \cline{2-3}  & Typhimuriumurium & 1.5\% propionic acid & [42] \\ \cline{2-3}  & _E. coli_ & 4 M (240 mg/mL) & [42] \\ \hline \multirow{8}{*}{Ascorbic acid} & _Penicillium_ sp. & 200–800 mM & [43] \\  & _(12,010–48,040 mg/mL)_ & & \\ \cline{2-3}  & _S. aureus, E. faecium, B. cereus, E. coli, P. aeruginosa_ & 4.0–16.0 mg/mL & 1.25–5.0 & [35] \\ \cline{2-3}  & _E. faecium_ & 1–4.1 mg/mL & [31] \\ \cline{2-3}  & _Campylobacter jejuni_ & 0.26–4.1 mg/mL & [32] \\ \cline{2-3}  & S. Typhimuriumurium & 0.625\% (6.3 mg/mL) & [33] \\ \cline{2-3}  & _S. aureus, E. faecium, B. cereus, E. coli, P. aeruginosa_ & 1.0–4.0 mg/mL & [35] \\ \cline{2-3}  & _L. monocytogenes_ & 0.5–16 mM (96–3072 mg/mL) & [36] \\ \cline{2-3}  & _B. subtilis_ & 1\% (10 mg/mL) & [37] \\ \cline{2-3}  & _S. Enteritidis, E. coli, L. monocytogenes_ & 1–3\% (10–30 mg/mL) & [38] \\ \cline{2-3}  & non-typhoidal _Salmonella_, _E. coli_ & 4.1 mg/mL & [39] \\ \cline{2-3}  & _Salmonella_ spp., _Staphylococcus_ spp., and thermotolerant coliforms & 1\% (10 mg/mL) & [41] \\ \cline{2-3}  & _E. coli_ & 1.29 M (247 mg/mL) & [42] \\ \hline \multirow{8}{*}{Formic acid} & _E. faecium_ & 1 mg/mL & [31] \\ \cline{2-3}  & _C. jejuni_ & 0.5–4.1 mg/mL & [32] \\ \cline{2-3}  & _V. harveyi_ & 0.025–0.05\% (0.25–0.5 mg/mL) & [34] \\ \cline{2-3}  & _L. monocytogenes_ & 0.5–32 mM (67–4288 mg/mL) & [36] \\ \cline{2-3}  & _B. subtilis_ & 2\% (20 mg/mL) & [37] \\ \hline \multirow{2}{*}{Succinic acid} & _S. aureus, E. faecium, B. cereus, E. coli, P. aeruginosa_ & 0.8–4.0 mg/mL & 0.63–5.0 & [35] \\ \cline{2-3}  & Tanic acid & _Penicillium digitatum_ & 1 mg/mL & [38] \\ \hline \multirow{2}{*}{Tartaric acid} & _S. Typhimuriumurium_ & 0.312\% (3.1 mg/mL) & 1.25–5.0 & [33] \\ \cline{2-3}  & _S. aureus, E. faecium, B. cereus, E. coli, P. aeruginosa_ & 1.0–4.0 mg/mL & [35] \\ \cline{2-3}  & _L. monocytogenes_ & 0.5–16 mM (96–3072 mg/mL) & [36] \\ \cline{2-3}  & _B. subtilis_ & 1\% (10 mg/mL) & [37] \\ \cline{2-3}  & _S. subtilis_ & 1\% (10 mg/mL) & [38] \\ \cline{2-3}  & _S. Enteritidis, E. coli, L. monocytogenes_ & 1–3\% (10–30 mg/mL) & [38] \\ \cline{2-3}  & non-typhoidal _Salmonella_, _E. coli_ & 4.1 mg/mL & [39] \\ \cline{2-3}  & _Salmonella_ spp., _Staphylococcus_ spp., and thermotolerant coliforms & 1\% (10 mg/mL) & [41] \\ \cline{2-3}  & _E. coli_ & 1.29 M (247 mg/mL) & [42] \\ \hline \multirow{2}{*}{Formic acid} & _E. faecium_ & 1 mg/mL & [31] \\ \cline{2-3}  & _C. jejuni_ & 0.5–4.1 mg/mL & [32] \\ \cline{2-3}  & _V. harveyi_ & 0.025–0.05\% (0.25–0.5 mg/mL) & [34] \\ \hline \multirow{2}{*}{Malic acid} & _L. monocytogenes_ & 0.5–32 mM (67–4288 mg/mL) & [36] \\ \cline{2-3}  & _B. subtilis_ & 2\% (20 mg/mL) & [37] \\ \hline \multirow{2}{*}{Succinic acid} & _S.