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 prevent foodborne illness.

3. Alkaline foods: These are foods with a pH above 7.0, such as baking soda, soy products, and some legumes. Alkaline foods are less conducive to the growth of spoilage microorganisms, but they can still pose a risk of foodborne illness if not stored and handled properly.

It is important to note that pH can be influenced by various factors, including the presence of other ingredients, cooking methods, and processing techniques. For example, the pH of a food can be altered by adding vinegar, lemon juice, or another acidic ingredient. Additionally, the pH of a food can change over time due to the action of microorganisms or chemical reactions.

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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