Low-Acid Foods

Low-Acid Foods are the� Foods with very little acid and a Ph over 4.6. Such foods have insufficient acid to prevent the growth of the Clostridium botulinum bacterium; which causes botulism. Low-acid foods must be acidified or heat-processed and sealed to prevent botulism. These foods include all meats; fish; seafood; figs; some dairy and some tomatoes.

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