Acidulants and low pH

@inproceedings{Booth2003AcidulantsAL,
  title={Acidulants and low pH},
  author={Ian Rylance Booth and Malcolm Stratford},
  year={2003}
}
The pH and organic acid content of foods are two significant factors that may determine not only the types of organisms that will survive during storage but also their activities as spoilage organisms. In general, growth of important food-spoilage and food-poisoning organisms occurs over the range pH 4–8, whereas spoilage yeasts and molds are able to grow and survive at lower pH. Although organisms do exist that grow outside these pH ranges they have not in the past represented a significant… CONTINUE READING

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