Microorganisms in foods with high water activity and low pH are more susceptible to heat destruction. Explain why??

BIOLOGY:CONCEPTS+APPL.(LOOSELEAF)
10th Edition
ISBN:9781305967359
Author:STARR
Publisher:STARR
Chapter37: Maintaining The Internal Environment
Section: Chapter Questions
Problem 14SA
icon
Related questions
Question

Microorganisms in foods with high water activity and low pH are more susceptible to heat destruction. Explain why??

Expert Solution
trending now

Trending now

This is a popular solution!

steps

Step by step

Solved in 3 steps

Blurred answer
Knowledge Booster
Microbial physiology
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.
Recommended textbooks for you
BIOLOGY:CONCEPTS+APPL.(LOOSELEAF)
BIOLOGY:CONCEPTS+APPL.(LOOSELEAF)
Biology
ISBN:
9781305967359
Author:
STARR
Publisher:
CENGAGE L
Biology Today and Tomorrow without Physiology (Mi…
Biology Today and Tomorrow without Physiology (Mi…
Biology
ISBN:
9781305117396
Author:
Cecie Starr, Christine Evers, Lisa Starr
Publisher:
Cengage Learning
Human Physiology: From Cells to Systems (MindTap …
Human Physiology: From Cells to Systems (MindTap …
Biology
ISBN:
9781285866932
Author:
Lauralee Sherwood
Publisher:
Cengage Learning