pH-elevating Bacillus spp. in acid pasteurised foods

Abstract

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.