4.2.Classification of acidity foods

Unit 4 - Thermal process for canned foods

4.2.Classification of acidity foods

Depending on the pH of foods, they are classified as follows.

Acid present in medium and acid foods, prevent the growth of Clostridium botulinum hence these foods are not associated with botulism.

Last modified: Tuesday, 21 June 2011, 9:27 AM