In continuing my introduction on pH, I wrote a blog post in 2007 explaining what acids and bases are and how they influence pH. This is important because the pH of a food product is affected by which acids and bases are present. I wrote:
“During food processing it is important to maintain the pH and/acidity. Partly because bacteria cannot grow in a high acid environment. If the pH changed during processing, this would change the way the final product would have to be stored.”
Food chemists, like myself, study the interaction between acids, bases, and other ingredients in our food. This is how the pH of the food is maintained in order to keep food safe.
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