Describe the classification of foods according to pH. Define thermal death point (TDP). Explain the procedure of its determination

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Foods can be classified according to their pH, or the measure of acidity or alkalinity, into the following categories:

1. Acidic foods: These are foods with a pH below 7.0, such as citrus fruits, tomatoes, vinegar, and pickled vegetables. Acidic foods are less hospitable to the growth of spoilage microorganisms and can be stored for a longer period of time. Some acidic foods, such as fermented foods, can be preserved through the action of lactic acid bacteria, which convert sugars into lactic acid.

2. Neutral foods: These are foods with a pH around 7.0, such as water, potatoes, and most dairy products. Neutral foods are vulnerable to spoilage and must be stored and handled properly to _____________ ___________ __________ _________ ___________ ______ _______ _____________ ____________ __________ ____________ ____________.
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Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Microbiology
Subject Code : BPVI 5
Year : 2023