Breidt Jr Contents

14.1 Introduction 314

14.2 Vegetable Microflora 314

14.2.1 Washing Procedures 316

14.2.2 Biocontrol in Minimally Processed

Vegetable Products 316

14.3 Fermented Vegetables 318

14.3.1 Fermentation Chemistry 319

14.4 Acidified Vegetables 319

14.4.1 Definitions and Regulations for Acid and Acidified Foods 320

14.4.2 Pathogenic Bacteria 321

14.5 Organic Acids and Destruction of Pathogens 322

14.5.1 Specific Effects of Acids 323

14.5.2 Genetic Regulation of Acid Resistance 325

14.6 Conclusions 327

Acknowledgments 327

References 327

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