Bacteria and Acid

[Guest guest]

One thing I'm puzzled about.

In the MMS world, we are constantly being told how pathogens are acidic

and prefer an acidic environment. If this is the case, why is it also

the case that the foods least at risk of developing pathogens when

canned are those high in acid, such as tomatoes? Why, also, is vinegar

used in pickling to preserve foods?

And fungus. I have been getting into making tempeh, and part of the

process involves adding vinegar to the beans, supposedly to kill the

undesirable bacteria and allow the tempeh fungus to grow.

So what's going on? Who likes what? And, tangentially, if I tried to

sterilise the beans with a bit of MMS in the rinse water, would this

also prevent the tempeh fungus from growing?

[Guest guest]

I occurred to me that at least a partial answer is the acidic food you mentioned are canned under high pressure high temperature conditions so everything is killed, there would be nothing in the food to generate a generation of pathogens.

Jack