9781475710069

1.1 Introduction. – 1.2 Food-poisoning microorganisms. – 1.3 Food-spoilage microorganisms. – 1.4 Conclusions. – 2.1 Introduction. – 2.4 Conclusions. – 3 Acidulants and low pH.- 3.1 Introduction.

1.1 Introduction. – 1.2 Food-poisoning microorganisms. – 1.3 Food-spoilage microorganisms. – 1.4 Conclusions. – 2.1 Introduction. – 2.4 Conclusions. – 3 Acidulants and low pH.- 3.1 Introduction.