Why would the pH of a food item indicate whether it has spoiled?…

Question Answered step-by-step Why would the pH of a food item indicate whether it has spoiled?… Why would the pH of a food item indicate whether it has spoiled?  What is pasteurization?  Who discovered this process?  Explain the basics of how pasteurization works and compare and contrast LTLT and HTST.  What types of organisms does pasteurization attempt to destroy?  Which can survive this process?  Be sure to use the proper terms when describing these organisms. What temperature would you need to heat a solution to sterilize it?  Why would an aerobic plate count be utilized?  Briefly explain how this technique works.  Which peach juice had the highest number of bacteria?  The lowest?  Why do you think that is?  How does the temperature and pH level affect the time needed to reach the UHT and HTST threshold?  Biology Science Microbiology BIOL 2210 Share QuestionEmailCopy link Comments (0)