Let’s look at the organic acids first: these ingredients are able to destroy germs by the continuous acidification of cell cytoplasm, increasing the osmotic pressure due to intake of electrolytes (e.g. Na+) and by the loss of energy in the active transport mechanism within the membrane.
By dissolving the organic acid in water, it dissociates and loses its H+ proton. It is important we keep the pH low (we need the protonated acid, not the anion to penetrate the bacteria’s cell wall) when using organic acids, ideally at a pH between 5.0 – 5.5 for optimum performance.
Once the protonated acid enters the bacteria’s cell wall it then deprotonates and reduces the pH inside the cell. The cell compensates by expelling protons in exchange for Sodium ions, more unprotonated acid then enters the cell, and ultimately this cycle kills the microorganism.