Food acidity is vital to food safety

Food acids play important roles in managing the texture, taste and shelf life of processed foods. Without them many of our favourite foods would not exist.

It is only those stated in the Food Standards Code are permitted to be used, and the specific amounts allowed in each food are shown in the Specific Food Standards.

The acid content of these foods needs to be carefully monitored and managed or the essential characteristics we require of the food will be compromised.

The right level of acidity is vital in some foods to ensure that the food is safe for consumption. Most bacteria do not like foods that have a higher acidity so monitoring and managing it is essential to food safety.

Mettler Toldeo is a well known and respected international scales and food testing equipment company.

It has recently released a free guidebook to assist food businesses understand acidity of foods and how to manage and monitor it.

“Acidity of food items is an important topic within the food industry. There are personal and cultural differences in taste and consideration about storability that make a close monitoring of acidity in food products necessary. With regards to filling temperature and the risk of infestations with Clostridium Botulinum, acidity also becomes an economic factor,” the Company said.

Obviously there is a focus on Mettler Toldeo equipment and methods, but the Guide is an excellent source of information on to the history and importance of acidity in food items, with a highlight on the preserving qualities of certain acids.

It includes tips and tricks for improved measurement techniques and time saving, as well as pH measurement and electrodes in order to determine the acidity of food items, calibration and temperature compensation.

The guidebook can be downloaded for free from Mettler Toledo’s website.

This article has been written by Rachelle Williams – The Green Food Safety Coach