pH is an essential parameter because of how it effects food characteristics such as texture, flavor, aroma, and more. pH plays a crucial role in inhibiting the growth of microorganisms. It’s for this reason that U.S. government agencies, such as the Food and Drug Administration (FDA), regulate pH levels in many commercial food products.
Generally speaking, food falls into two categories according to 21CF114. Those that have a natural pH of less than pH 4.6 are known as acid foods while low acid foods have a pH higher than 4.6.