 On the other hand, the anionic part of the organic acids that cannot escape the bacteria in its dissociated form will accumulate within the bacteria and disrupt many metabolic functions, leading to osmotic pressure increase, incompatible with the survival of the bacteria.It has been well demonstrated that the state of the organic acids (undissociated or dissociated) is extremely important to define their capacity to inhibit the growth of bacteria, compared to undissociated acids.Lactic acid and its salts sodium lactate and potassium lactate are widely used as antimicrobials in food products, in particular, meat and poultry such as ham and sausages.