3 ms·
> An alternative approach is to acidify the contents to a pH below 4.5 (although the effective upper limit is 4.2-4.3 in most production, just to be sure), and
by wink 5y ago
> An alternative approach is to acidify the contents to a pH below 4.5 (although the effective upper limit is 4.2-4.3 in most production, just to be sure), and then apply heat up to about 91C to kill any bacteria, in a processed known as Pasteurisation. Although the spores remain intact at this temperature, the __low acidity__ means that they will not grow into bacteria or produce their deadly toxin
This paragraph highly confuses me. Shouldn't that be "high acidity, as in low pH"?
- ohmahjong 5y agoIt might mean that it is acidic, but not strongly acidic? "Lightly acidic", maybe? A pH of 4.5 is less acidic than soda water.
- wink 5y ago"low as in not neutral" and not "low as in not a lot", yeah maybe, thanks.
- loeg 5y ago> Shouldn't that be "high acidity, as in low pH"? Yes. Maybe sibling comment is right that the author was trying to suggest 4.5 isn’t especially acidic, but it is somewhat confusing to read.