Both heat and organic acids (such as acetic acid) can be used to ensure the safety of Acidified Vegetable products.  Based upon our current knowledge, acidified vegetable products that have a pH value above 3.3 must receive a heat treatment to ensure safety.  For products acidified with acetic acid that have a final pH at or below 3.3, the acetic acid present can ensure the death of pathogens, given a sufficient holding time.