<span>The reason why foods such as pineapples, pickles and tomatoes can be treated with temperatures less than 100 is because t</span>hese foods are highly acidic (pH<4.6) which provides a hurdle to microorganims.
Low-acid foods have pH values higher than 4.6, while a<span>cid foods have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters.</span>
<span>Scientific models are only as good as the data that goes into them. When the data is incomplete or inaccurate, the model doesn't give a true picture.
Sometimes we miss an important part of the picture. We just don't understand all the factors that affect the situation, so there are factors that aren't even programmed into the model. </span>
<span>Jesuit missionaries
Hope this helped</span>
