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grow because the pH of the product is too low. Knowledge

of the microorganisms that may be present on a product and their characteristics is necessary to establish an appropriate process to prevent health hazards and spoilage of canned foods.

It is not possible to cover the field of food microbiology here. Readers should consult additional texts for detailed information on this subject (2-4). This article briefly covers, in general terms, those organisms of concern in low-acid and acidified foods.

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