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* In unfermented wort, ''E. coli O157:H7'' and ''Salmonella Typhimurium'' were shown to grow at a pH of 4.3, but stopped growing at a pH of 4.0 <ref name="Menz1"></ref>. Since the beer of a starter can be decanted, adding enough lactic acid to get the starter wort down to 4.0 won't effect the taste of the final beer, and is a a good extra precaution.
* The risk of botulism toxin is non-existent due to ''C. botulism'' being unable to grow and produce toxin in low protein (non-meats) substances at a pH lower than 4.6 <ref>[http://www.ingentaconnect.com/content/iafp/jfp/1982/00000045/00000003/art00005 Toxin Production by Clostridium Botulinum in Media at pH Lower Than 4.6. Nobumasa, Tanaka. Journal of Food Protection®, Number 3, February 1982, pp. 214-284, pp. 234-237(4)]</ref><ref>[http://edis.ifas.ufl.edu/fs104 Preventing Foodborne Illness: Clostridium botulinum. University of Florida IFAS Extension. Retrieved 7/5/2015.]</ref>. The presence of more than 5% oxygen in the wort will also reduce the risk <ref>[http://www.ncbi.nlm.nih.gov/pubmed/15895734 Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere. Kasai Y, Kimura B, Kawasaki S, Fukaya T, Sakuma K, Fujii T. May 2005.]</ref>.
* In the words of Bryan Heit from [http://suigenerisbrewing.blogspot.ca/2014/02/fact-or-fiction-can-pathogens-survive.html Sui Generis Blog]: "''If you have an immunodeficiency or are immunosuppressed: Obviously, don't take medical advice off the internet. Talk to your MD to see if you are at risk of infection - especially if you're condition/treatment increases your risk of fungal infections. If so, or if you are concerned, stick to beers that are fermented using commercial strains of Saccharomyces yeast.''" <ref name="Bryan"></ref>
==See Also==