Episode Synopsis "Low Acid Foods"

Low acid foods that are high in moisture require special processing to render them shelf stable. In this lecture, you will find out what the FDA’s regulations are for processing commercially sterile food — such as canned foods. These processing conditions are applied to ensure the thermal inactivation of pathogenic bacteria, like Clostridium botulinum.

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More episodes of the podcast Science of Safe Food - Food Safety for Farmer's Markets

• Mushroom Safety
• Low Acid Foods
• Acidified Foods
• Water Activity for Controlled Foods
• Sanitation
• Basic Food Microbiology