> An alternative approach is to acidify the contents to a pH below 4.5 (although the effective upper limit is 4.2-4.3 in most production, just to be sure), and then apply heat up to about 91C to kill any bacteria, in a processed known as Pasteurisation. Although the spores remain intact at this temperature, the __low acidity__ means that they will not grow into bacteria or produce their deadly toxin

This paragraph highly confuses me. Shouldn't that be "high acidity, as in low pH"?