LOW RISK FOODS
\lˈə͡ʊ ɹˈɪsk fˈuːdz], \lˈəʊ ɹˈɪsk fˈuːdz], \l_ˈəʊ ɹ_ˈɪ_s_k f_ˈuː_d_z]\
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Foods less of a source of food poisoning, containing (1) high acid content of pH 4.5 or lower, or (2) low water content. Low risk foods usually have a 'best before' date and spoil based on chemical composition, not microbiological activity.
By Henry Campbell Black
