The volume Changes of Five Gases under High Pressures by Percy Williams Bridgman
By Percy Williams Bridgman
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W. ), The microbiological safety and quality of food (pp. 146–174). Gaithersburg, MD: Aspen Publishers. Chung, K. , & Goepfert, J. M. (1970). Growth of Salmonella at low pH. Journal of Food and Science, 35, 326–328. Code of Federal Regulations. (2008a). Title 21, part 113. Thermally processed low-acid foods packaged in hermetically sealed containers. Washington, DC: Government Printing Office. html, accessed Dec. 8, 2008. Code of Federal Regulations. (2008b). Title 21, part 114. Acidified foods.
The proportion of undissociated acid can be calculated by the Henderson–Hasselbalch equation (Lund & Eklund, 2000) pH = pK a + log10 [A− ]/[HA] where [HA] is the concentration of undissociated acid and [A− ] is the concentration of dissociated acid (or anion concentration). When [A− ] = [HA], pH = pKa and the acid is 50% dissociated, that is, 50% of the added compound is effective as a preservative. The proportion of fat and water in the food further affects the antimicrobial activity of organic acids.
Considerably higher doses are required to inactivate bacterial spores compared to vegetative cells. High doses are required to inactivate small targets such as viruses or enzymes, whereas low doses will inactivate large targets such as parasitic worms. Vegetative microbes are inactivated by an intermediate irradiation dose. Regulatory approvals have been granted for use of ionizing irradiation with a variety of fruits and vegetables, and meat and poultry products. H. Sperber Table 11 Ionizing irradiation D values of representative organisms (derived from Silverman, 1991) Organism Clostridium botulinum Enterococcus faecium Bacillus subtilis Saccharomyces cerevisiae Salmonella serovar Typhimurium Pseudomonas spp.