What You Need to Know
These methods rely on controlling temperature, pH, water activity, and oxygen exposure to inactivate or inhibit spoilage microorganisms and enzymatic reactions. Heat processing (121 °C for 15–20 min) destroys Clostridium botulinum spores, while acidification (pH ≤ 4.0) and salt (2–5 %) create hostile environments for bacteria and yeasts. Vacuum sealing, MAP, and freezing immobilize microbes and enzymes, and dehydration removes water to a_w < 0.6, preventing growth.
The Science
Primary Reaction
Inactivation of spoilage microorganisms and inhibition of enzymatic activity