Discussion
The pH value that separates acid foods from low-acid foods is
Answer: A
Correct answer: 4.6
A finished equilibrium pH of 4.6 is the regulatory dividing line, chosen because Clostridium botulinum will not grow or produce toxin below it. Foods at or below 4.6 are acid foods and need only a pasteurising heat process; foods above it are low-acid and, if packed hermetically and stored at ambient, require a full botulinum cook. The whole of canning regulation turns on which side of 4.6 a product falls.
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