date:May 16, 2012
growth of or toxin formation by food-borne pathogenic bacteria.
Two groups of pathogen types were evaluated; those who mere presence was likely to lead to illness and those where growth is necessary to cause harm. Considering the latter, this growth would occur only at pH above 4.3.
In the case of heat-treated food where recontamination was not a factor only spore-forming bacteria were considered and therefore growth would only occur in foods with water activity above 0.92 or pH above 4.3, or