Microbiological Spoilage of Acidified Specialty Products

  • William H. Sperber
Part of the Food Microbiology and Food Safety book series (FMFS)


Acidified specialty products or condiments are among the most microbiologically stable and safe food products. Often formulated, packaged, and distributed without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.


Lactic Acid Bacterium Monosodium Glutamate Potassium Sorbate Chemical Preservative Product Spoilage 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Cargill, Inc., Corp. Food Safety & Reg. AffairsMinnetonkaUSA

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