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- Breidt, Frederick; Kay, Kathryn; Osborne, Jason; Ingham, Barbara; Arritt, Fletcher
- ARS USDA Submissions 2014 v.34 no.3 pp. 132
- Escherichia coli O157; Listeria monocytogenes; Salmonella enterica; acid tolerance; acidity; bacterial contamination; food contamination; food processing; foods; heat; heat tolerance; heat treatment; pH; pathogens; vegetables
- ... Shelf-stable acidified foods with a pH at or below 4.6 must be processed to achieve a 5-log reduction for vegetative bacterial pathogens. Published research does not exist to adequately support the Food and Drug Administration process filings for products with pH 4.1–4.6 or to define critical limits for acid and acidified foods with pH values in this range. Using a non-inhibitory vegetable-based m ...