New Enroll here to Join NaBFID Analyst Into Class on May 6

    Question

    At which pH fruits and vegetables are divided into

    acidic and non-acidic for thermal processing:
    A 4.5 Correct Answer Incorrect Answer
    B 5.5 Correct Answer Incorrect Answer
    C 6.5 Correct Answer Incorrect Answer
    D 7.5 Correct Answer Incorrect Answer

    Solution

    Foods with pH ≤4.5 (acidic, e.g., fruits) require less severe heat processing than low-acid foods (pH >4.5, e.g., vegetables) to prevent Clostridium botulinum growth.

    Practice Next