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      Question

      At which pH fruits and vegetables are divided into

      acidic and non-acidic for thermal processing:
      A 4.5 Correct Answer Incorrect Answer
      B 5.5 Correct Answer Incorrect Answer
      C 6.5 Correct Answer Incorrect Answer
      D 7.5 Correct Answer Incorrect Answer

      Solution

      Foods with pH ≀4.5 (acidic, e.g., fruits) require less severe heat processing than low-acid foods (pH >4.5, e.g., vegetables) to prevent Clostridium botulinum growth.

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