Final answer:
Chemical agents such as organic acids, alcohols, aldehydes, and heavy metals are used to control microbial growth in foods, each working through different mechanisms such as pH alteration, protein denaturation, membrane disruption, and enzymatic inhibition.
Step-by-step explanation:
The control of microbial growth in foods can be achieved through the use of various chemical agents, including organic acids, alcohols, aldehydes, and heavy metals.
Each of these substances works in different ways to inhibit or destroy microorganisms.
For example, mercury is a heavy metal that exerts its antimicrobial effects by binding to sulfur-containing amino acids within proteins, effectively inhibiting enzymatic activity and causing proteins to denature.
On the other hand, organic acids, such as acetic acid, work by altering the pH environment, which can inhibit microbial growth.
Alcohols like ethanol are effective in denaturing proteins and disrupting cell membranes, whereas aldehydes, such as formaldehyde, are known for their ability to crosslink with nucleic acids and proteins, leading to microbial death.