Acid canned foods

- pH 3.7-4.6 (fruits ie. tomatoes, pears, pineapple, fruit cocktail) - less heat needed for microbial safety - acid (low pH) + heat = more lethal to Clostridium botulinum spores - thermophilic spoilers: sporeformers, Bacillus coagulans - mesophile spoilers: mostly sporeformers, Bacillus polymyxa, Clostridium butyric, Clostridium pasteurianium, some Lactobacillus spp (survive pasteurization, thermoduric)