
%0 Journal Article
%A Olivier, Sandra 
%A Chapman, Belinda 
%T pH-elevating Bacillus spp. in acid pasteurised foods
%J Microbiology Australia
%D 2004/09/01
%V 25
%N 3
%P 34-35
%K 
%R https://doi.org/10.1071/MA04334
%U https://www.publish.csiro.au/paper/MA04334 
%X Trends in consumer and industry processing are influencing packaging formats for acid foods, which in turn impact upon in-pack oxygen availability. For example, microwave cooking is influencing the growing popularity of (oxygen permeable) polymer containers over traditional (oxygen impermeable) glass jars and cans. Single-serve packages that boast a higher surface-area-to-volume ratio than larger (e.g. family-serve) packs are similarly growing in popularity. 
