Citric acid is the most widely used acidic material in the food industry. Citric acid is a water-soluble substance that enhances the taste of citrus-based foods. This substance has antimicrobial properties due to its acidity, but it is also used as an antioxidant indirectly by chelating metal ions that cause oxidation. Foods preserved with citric acid include tomato juice, ice cream, syrups, drinks, salad dressings, jams, and jellies. Citric acid has also been widely studied as a nitrite saving agent in meat products. In addition to its antimicrobial effect, by lowering the pH, studies have shown that the chelation effect of citric acid also inhibits bacteria. By binding metal ions, the substrate for bacterial growth in food is reduced.