What kinds of foods require pH and AW testing?
Canned products are among the most commonly tested for pH, particularly if less acidic foods. This is important because the botulism toxin grows well in canned products with no oxygen. The pH of the food should be 4.6 or lower to prevent this deadly toxin from growing. Baked goods are almost never tested because they are a drier food, or they have a high enough sugar content to hinder pathogen growth and development. (Pickles are a good example of food that should be tested for pH levels. In one recent case, pickles with a pH level of more than 4.6 were discovered at a local market; because the testing process was followed, they were removed from the market before any potential exposure to botulism could occur.
Canned products are among the most commonly tested for pH, particularly if less acidic foods. This is important because the botulism toxin grows well in canned products with no oxygen. The pH of the food should be 4.6 or lower to prevent this deadly toxin from growing. Baked goods are almost never tested because they are a drier food, or they have a high enough sugar content to hinder pathogen growth and development. (Pickles are a good example of food that should be tested for pH levels.
