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2 A pH > 4.0 and aw ~ 0.92 in salad dressings and mayonnaise would preclude the growth of pathogens of concern.
3 Only a concern in light syrups and can be controlled by acidification.
4 In pasteurized products, all pre-processing vegetative pathogens would be controlled.
5 Only a concern in anoxic environments.
Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html
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