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Measuring pH levels of food to maintain safety - Ferret

Measuring pH levels of Food to maintain safety PH levels of Food or liquids can often yield information about whether the item, for example fruit, is fresh or not, or whether wine will taste sweet or bitter. Measuring pH levels with Testo’s pH meter. The pH value is a direct function of the free hydrogen ions present in that Food. Acids present in foods release these hydrogen ions, which give acid foods their distinct sour flavours. Thus, pH is defined as a measure of free acidity. The range of pH is commonly considered to extend from zero to 14. A pH value of 7 is neutral, because pure Water has a pH value of exactly 7. Values less than 7 are considered acidic, while those greater than 7 are considered basic or alkaline. A few foods, such as egg whites, sweet corn and some baked goods may be basic. Most foods are naturally acidic, with pH less than 7, but the pH value of a particular Food may have a dramatic effect on the type of processing needed to safely preserve it. Micro-organisms, including yeasts, moulds and bacteria are sensitive to a food's pH. Very low or high pH values - More available

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