Bacon, Karleigh2014-04-252014-04-252012-11-27http://hdl.handle.net/10919/47707The main methods of preservation for shelf-stable foods are controlling the water activity or lowering the pH. Factors are often combined, like lowering pH AND using refrigeration. Understanding how food supports the growth of microorganisms can help improve both food safety AND food quality. This guide can help you manipulate your food to create a safe product.5 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Food BusinessEntrepreneurshipExtension publicationhttp://pubs.ext.vt.edu/FST/FST-57/FST-57_PDF.pdfFood processingAcidityRegulations