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List of food's pH from the FDA

QuadShotz

QuadShotz

Banned
I came across this doing research for a sauce and thought it'd be good to pass on.

Approximate pH of Foods and Food products
http://www.cfsan.fda.gov/~comm/lacf-phs.html

As most know, pH of a sauce should be below 4 or so if you want it to keep well and be safe.

Here's a reference for ya:

http://www.fiery-foods.com/Dave/safe_hotsauce.html said:
Hot Sauce: Playing it Safe

To prevent the sauce from spoilage and development of harmful bacteria like the potentially deadly Clostridium botulinum that causes botulism, it is important to cook the sauce at a proper temperature for a sufficient time so undesired organisms are destroyed, and to "acidify" sufficiently. This means to bring the pH well below 4.6, preferably below 4.2. The pH of a food is the measure of that product's acidity or alkalinity on a range from 0 to 14. Any value smaller than 7.0 is considered acidic.

When a food product is acidified to a pH of 4.6 or less, according to FDA's "Good Manufacturing Practices," inhibition of growth of C. botulinum is assured. Hot sauce ingredients like chiles, other veggies and fruit are high in pH; i.e. they spoil easily without proper acidification. To acidify a hot sauce, vinegar, lime juice or other low-pH substances are added. Typically, a vinegar-based hot sauces has a pH in the range from 3.0 to 4.0.
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See, peppers are listed as 4.65 - 5.45, and my melon is around 5, but the lime/lemon and such I'll use are in the 2-3 range.

Mmmm, balance is good. (and tasty)

:D

~QS
 
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bentalphanerd said:
You are gonna get one of THESE from ebay though...I mean you're not really going to trust a rough guide to tell you if you're poisoning yourself or not?

lol...didn't think so :cool:
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Hmmm, that's strange, because you told me you always use one of THESE.
 
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Thx THP. :)

@Bent
LOL, nah I wouldnt do that.

That one you posted, how does it calibrate without a solution?
And why is it in a foriegn language?


Might get one of these though:

CDH5021_l.jpg


PHH-5012

pH Tester, Range: 0-14.0 pH, Accuracy ± 0.02 pH @ 25°C, Automatic Temperature Compensations : 0-50°C

$47.00

http://www.omega.com/ppt/pptsc.asp?ref=CDH5021&Nav=grebb01

Seems like a good instrument at a reasonable price.

-QS
 
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QuadShotz said:
Yeah, I figure if I want to send off stuff I make, I'd best not kill anyone. :lol:
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killing your customers is generally frowned upon in todays society.

Back in my day we were just happy to have something to eat...now its all 'safe = good' & 'botulism = bad'.:rolleyes:

:lol:
 
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