A Guide to Acidity and Acid Content Determination
Acidity is an important topic within the food industry. Not only does it affects the taste of the food, but it is also a crucial consideration for food safety due to its influence on the growth of microorganisms. This means that close monitoring of the acidity of food products is vital.
Acidity is a crucial consideration for food manufacturers, partly because of its effect on flavour, but perhaps more importantly because of its ability to control the growth of microorganisms and ensure the safety of the food we eat. As a rule, the higher the acidity of a food item, the less likely it is that microorganisms will be able to grow. For example, acidity helps to inhibit the growth of the bacterium Clostridium botulinum – one of the most dangerous and well-known microorganisms to be found in food – which produces several toxins and has caused countless deaths in humans.
Accurate acidity measurement is an essential part of the food production process, helping to deliver compliance excellence and increased food safety. This guide offers insights and advice for acidity and acid content determination, including:
· How acidity can influence the quality of a food product
· Different methods and applications for acidity and acid content determination
· Tips and hints to help prevent errors