Liquids in the acid bacteriology category have a pH below 4.5. In these products, only very specific, non-pathogenic micro-organisms such as acetic acid bacteria, lactic acid bacteria or yeasts can grow.
Importance of pH
It is generally accepted that at pH levels below 3, yeasts are strongly inhibited, while certain lactobacillus species grow at pH levels close to 3, and leuconostoc growth is still active at pH 2.9 (Box 3).
Learn more about pH
By definition, pH is the cologarithm of the hydrogen ion concentration (H
+
) of an aqueous solution. We thus define a degree of acidity ranging from 0 to 7 and a degree of alkalinity from 7 to 14 according to the gradation :
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Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
Decree no. 55-771 of May 21, 1955 on milk intended for human consumption
Decree no. 77-1026 of September 7, 1977 defining sterilized milk and UHT sterilized milk
Directive 2007/45/EC of the European...
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Other factors influencing the packaging of liquid foods
