Acidification is a method of food preservation. All microorganisms have a
pH at which they grow best, and range of pH above or below which they
will not grow.
U.S Code of Federal Regulations defines that acid and acidified food as foods having a pH of 4.6 or lower.
Acids are used to decrease the pH of foods. By doing so, they can
improve its microbial stability and impact its taste by imparting their
own flavor and modifying the taste perception of other ingredients. By
improving the food's microbial stability, the acids can be used as
preservatives in acidification processes.
Generally, it is not possible to preserve all foods by adding acid to
the point where no microorganisms will grow. Most foods would be too
acid to be palatable. Enough acid may be used to inhibit the growth of
microorganisms provided that such treatment is combined with some other
method of preservation.
Methods of drying and/or addition of salt or sugar to foodstuffs are often combined with a reduce pH – increase acidification.
Food preservation: Acidification
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