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The science behind food preservation

By understanding the conditions in which bacteria thrive, students could solve the problem of how to eat a locally grown cucumber at Christmas. The best option they decided was using pH and heat to control bacterial growth.

We discussed pH and how errors in acidity and improper heating could cause botulism and other pathogens. A lab followed up our discussion on pH. Understanding the science behind preserving food gets us ready for our canning lab next week!

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