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<p>[QUOTE=&quot;eddiespin, post: 502671, member: 4920&quot;]Hey, Boss, didn&#039;t see this question, didn&#039;t mean to miss ya. In my spare time from CoinTalk I actually try and get work done sometimes. :goofer:</p><p><br /></p><p>Anywho, I see one of our resident chem experts, Jim, answered the technical part. On that 4.6 pH, that&#039;s just an FDA recommendation for &quot;acidified&quot; food manufacturers (i.e., the guys who pack stuff like fresh-cut veggies in oil). Water activity in those things has to be below .83, too, whatever that means (I&#039;m not a food manufacturer, just an eater). The addition of acid to those food products, FDA believes, is necessary, in order to choke off harmful bacteria, which, as aforementioned, breeds in that oxygen-starved environment. That&#039;s different from yeast or mold, understand, which requires, among other things, oxygen to form, and a common example of which is that blueish/white stuff associated with unprocessed cheeses, and which will usually only at worst give you a mild tummy ache if you didn&#039;t scrape it off and you eat it. They&#039;re &quot;bringing up&quot; the pH of the medium, the oil...not the veggies. For the veggies their thingy is keeping that water activity under .83. And there you have it. <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" />[/QUOTE]</p><p><br /></p>

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