In the pickling process, an acid is added to a food product such as a vegetable or other food product in order to increase its acidity which will prevent the growth of any harmful bacterium. My question is, what is the minimum acidity (in pH) needed to safety preserve foods through pickling.
Acids are added to food products such as vegetables such as cucumbers to bring the pH below 4.6 in order to prevent the growth of harmful bacteria. My question is, what must the pH of the added acid be in order to get the pH of the food below 4.6?
