在低酸性食品中，罐头食品是很危险的，如青豆，胡萝卜或其他果园蔬菜。
Home canning can be dangerous for foods low in acid such as green beans, carrots or other garden vegetables.
pH值越低，酸性越高；无糖苏打饮料（pH2.9-3.7）、草莓（pH3.5）以及烧烤调味酱（pH3.7）等食物饮料均属高酸食品。
The lower the pH, the higher the acidity; highly acidic foods and beverages include diet sodas (2.9 to 3.7), strawberries (3.5) and barbecue sauce (3.7).
用于培养细菌和鉴别细菌发酵葡萄糖试验，还用于低酸性罐头食品商业无菌检验。
For cultivating bacteria and differentiating bacteria base on dextrose fermentation, and for commercial sterility testing of low acid canned food.
用于培养细菌和鉴别细菌发酵葡萄糖试验，还用于低酸性罐头食品商业无菌检验。
For cultivating bacteria and differentiating bacteria base on dextrose fermentation, and for commercial sterility testing of low acid canned food.
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