What are acidified foods?

From a regulatory perspective, foods are categorized by their pH.  It is a measurement of how alkaline or acidic a substance is and can be measured with a pH meter. The pH scale is from 0 (the most acid) to 14 (the most alkaline). pH 7 is considered “neutral”. Most foods have pH values in the acid range from around 2 to 6.5. Foods are categorized as acid, low-acid, or acidified based on the natural acidity of the product.  Foods with a pH at or below 4.6 are considered to be acid foods.  Low-acid foods are foods with a pH above 4.6. Acidified foods are low-acid foods that have food grade organic acids or other acidic foods added to produce a final equilibrium pH at or below 4.6.

 

Some examples of acidified foods are pickles, chow-chows, corn relishes, and salsas.

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Contact FST Extension

Faith Critzer
Food Safety Extension Specialist
2510 River Dr. 
Knoxville, TN 37996
Email: faithc@utk.edu
Ph: (865)974-7274
 
 
Nathan Miller
2510 River Dr.
Knoxville, TN 37996
Email: nathan.miller@tennessee.edu
Ph: (865)974-7287