INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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high acid foods
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neutral
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low-acid foods
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None of the above
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Detailed explanation-1: -Acid-forming foods produce a pH lower than 7, while alkaline foods result in a pH level greater than 7, research has found. Any foods that are around 7 are considered neutral.
Detailed explanation-2: -As seen in Figure 1, a low-acid food is defined as a food having a pH of more than 4.6 while a high-acid food is defined as a food with a pH value of 4.6 or lower. This value is critical because of one particular bacterium, Clostridium botulinum, which produces a dormant form called a spore.
Detailed explanation-3: -The low acid food with pH above 5.3 is subject to flat sour spoilage and putrefaction. Medium acid foods with pH between 5.3 and 4.5 are likely to undergo TA spoilage. Acid food with pH between 4.5 and 3.7 are spoiled by special flat sour bacterium or by saccharolytic anaerobe.