Conclusion

The pH of foods is one of the key factors in determining what microorganisms can grow in the food, which in turn defines how the product must be processed to ensure safety and prevent spoilage. An understanding of food microbiology, coupled with knowledge of the parameters critical to delivery of a thermal process, is essential for establishing an adequate thermal process. This expertise forms the basis for a processing authority, who will also be knowledgeable in the applicable regulations that apply to these products. Assistance in assessing the microbial inactivation requirements and how to deliver a process can be found through trade associations and universities, as well as contract laboratories.

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