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Oxalic Acid Kills Bacteria, Fungi, Virus and Mites. A patent that uses oxalic acid as a treatment for pathogenic microbial, bacterial, and viral disease. http://www.freepatentsonline.com/6133318.html
Oxalic acid or oxalate compositions and methods for bacterial, viral,
and other diseases or conditions
Abstract:
Oxalic acid decreases bacteria http://www.ncbi.nlm.nih.gov/pubmed/16924917
1: J Food Prot. 2006 Aug;69(8):1913-9. Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 UPM, Serdang, Selangor D.E., Malaysia. Oxalic acid was evaluated as a treatment for reducing populations of naturally occurring microorganisms on raw chicken. Raw chicken breasts were dipped in solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30 min, individually packed in oxygen-permeable polyethylene bags, and stored at 4 degrees C. Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and Enterobacteriaceae on breasts were determined before treatment and after storage for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher on untreated chicken breasts after storage for 7 and 14 days, respectively, than on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to 2.0% oxalic acid and stored at 4 degrees C for 1 day were less than 2 log CFU/g (detection limit), compared with 5.14 log CFU/g on untreated breasts. Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was the predominant bacterium isolated from treated chicken. Other common bacteria included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid caused a slight darkening in color (decreased Hunter L value), retention of redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Oxalic acid has potential for use as a sanitizer to reduce populations of spoilage microorganisms naturally occurring on raw chicken, thereby extending chicken shelf life. PMID: 16924917 [PubMed - indexed for MEDLINE
Wikipedia explains how organic acids such as oxalic acid kill bacteria. This article needs additional citations for verification but might provide good links and an explanation as to how organic acids such as oxalic acid kill bacteria. This article mentions other bacteria such as E coli that are destroyed by organic acids. http://en.wikipedia.org/wiki/Organic_acid
Oxalic acid is an anti fungal Yeast / Fungi
Candida is a fungus according to the quotes from this website:
Response of jujube fruits to exogenous oxalic acid treatment based
on proteomic analysis. Institute of Botany, Chinese Academy of Sciences, Beijing, PR China. In this study, we found that oxalic acid (OA) at the concentration of 5 mM could delay jujube fruit sene-scence by reducing ethylene production, repressing fruit reddening and reducing alcohol content, which consequently increased fruit resistance against blue mold caused by Penicillium expansum. In order to gain a further understanding of the mechanism by which OA delays senescence and increases disease resistance of jujube fruit, we used a proteomics approach to compare soluble proteome of jujube fruits treated with water or 5 mM OA for 10 min. A total of 25 differentially expressed proteins were identified by using electrospray ionization quadrupole time-of-flight tandem mass spectrometry (ESI-Q-TOF-MS/MS). Among these proteins, alcohol dehydrogenase 1, which plays a direct role in ethanol metabolism, was repressed, and the abundances of three photosynthesis-related proteins was enhanced in jujube fruit after OA treatment. The protein identified as a cystathionine beta-synthase domain-containing protein, which can regulate ethylene precursors, was also induced by OA treatment. The activity of 1-aminocyclopropane-1-carboxylic acid synthase was significantly suppressed in OA-treated jujube fruit. In addition, three proteins related to the defense/stress response were up-regulated by OA, and contributed to the establishment of systemic resistance induced by OA in jujube fruits. These results indicated that OA treatment might affect ethanol and ethylene metabolism, resulting in delaying senescence, and increase resistance of jujube fruits against fungal pathogens. PMID: 19068492 [PubMed - indexed for MEDLINE http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=223733 Suppression of Growth Rate of Colony-Associated Fungi by High Fructose Corn Syrup Feeding Supplement, Formic Acid, and Oxalic Acid
Yoder, J. A., Christensen, B. S., Croxall, T. J., Tank, J. L.,
Sammataro, D. 2008. Suppression of growth rate of colony-associated
fungi by high fructose corn syrup feeding supplement, formic acid, and
oxalic acid. Interpretive Summary: Select colony-associated fungi (bee isolates), Absidia sp., Ascosphaera apis, Aspergillus flavus, Fusarium sp., Penicillium glabrum, Mucor sp., showed a 40% reduction in radial growth rate with formic acid, a 28% reduction with oxalic acid, and a 15% reduction with fructose and high fructose corn syrup (HFCS) when grown on supplemental media at 30 degrees C (to mimic colony conditions). No effect, suppressing or promoting growth, was observed on other colony-associated fungi, Alternaria sp., Asperigillus niger, Cladosporium cladosporioides, Phizopus sp. and Trichoderma sp., except 0.1M formic and oxalic acid. Sensitivity to these compounds did not correlate with the fungus species being a slow- or fast-grower or in association with other compounds; sensitivity to one compound did not translate into sensitivity to another compound. Given the competitive nature and high-sporing (conidia) acitvity of these species, our results suggest that alteration or disruption of the colony mycoflora can occur by use of these compounds. This may indicate a possible link between compound application and incidence of bee fungal pathogens.
Oxalates are anti viral http://www.springerlink.com/content/g4p3831788v35254/ Oxalate-induced resistance of muskmelon to WMV-2
Guangyu Zheng1 Contact Information, Rongle Zhao1 and Xu Peng1
The treatment of muskmelon cultivar “Wangwenxiang”, which is sensitive to watermelon mosaic virus-2 (WMV-2), with oxalate increases systemic resistance of the cultivar to WMV-2 significantly. The challenge inoculation experiments indicate that the symptom of oxalate-treated plant is much slighter than that of control plants and the virus content is only 4% of that of control plants. The peroxidase activity of oxalate-treated plant is six times of that of control plants; three new isoperoxidases are induced and lignin content increases by 82.9%. These results indicate that oxalate induces systemic resistance of muskmelon to WMV-2 while it induces increase of peroxidase activity.
Oxalic acid can kill mites http://www.epa.gov/pesp/regional_grants/2005/R7-2005.htm European studies suggest that oxalic acid is a good candidate for becoming the chemical tool of choice for controlling varroa mites in beehives (Imdorf et al.1997; Arcuelo 2000; Charri?re and Imdorf 2002; Nanetti et al. 2003), and the American Beekeeping Federation has initiated the process of applying for Section 3 registration of oxalic acid for use in the U.S. Their application will include data from Europe and Canada but will need corroborating evidence of efficacy from studies conducted in the U.S.
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