When canning, why are low-acid foods processed at higher temperatures than high-acid foods?

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Microbiology A Human Perspective

ISBN: 978-0073375311

7th edition

Authors: Eugene Nester, Denise Anderson, Evans Roberts

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Question Posted: Mar 25, 2016 04:58 AM

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When canning, why are low-acid foods processed at higher temperatures than high-acid foods?

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In lowacid foods the endospores of Clostridium botulinum must ...View the full answer

Microbiology A Human Perspective

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