Low Acid foods may spoil during storage above 43oC because of growth of extremely heat-resistant sporeforming Thermophilic microorganisms. Most of these bacteria grow at 55oC. Flat Sour spoilage is indicated when the container is not swollen, but the pH is significantly lowered. The causative organisms are aerobic (oxygen loving) Thermophilic Sporeformers.
50g minimum sample is recommended. Environmental surface samples can also be analyzed.
EMSL Test Code: F118
Sample retention time – 30 days, unless highly perishable