High acid canned foods

- pH < 3.7 (some fruits/veg ie. grapefruit, sauerkraut, pickles, tomato ketchup) - naturally high acid or acidified by processor, much less heat needed for microbial safety - spoiled by thermoduric lactic acid bacteria (survive pasteurization), yeasts, and molds - yeast ex: Byssochlamys fulva produces heat-resistant ascospores, pectinolytic enzymes degrade pectin - Clostridium botulinum spores are sensitive to high acid and heat during canning, survivors cannot germinate in high acid environment