Foods that have a pH exceeding 4.6 (low acid) must be processed under pressure in order to reach “commercial sterility”. Table 1 lists various foods and their respective pH value. The severity of the process depends on the pH of the food. It is possible to destroy bacterial cells and spores by exposure to heat for various lengths of time. Foods Preserved By Heat Retorted-pressure process The detail on each category will depend on its popularity. Included will be a description of various heating processes as well as preserving methods using cold temperatures. This section will address the various methods used to preserve food products.
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