Role of Temperature and pH

Temperature and pH crucially affect microbiological food safety by influencing the growth and proliferation of bacteria, yeasts, and moulds.
Most microorganisms thrive in conditions with temperatures between 5°C and 63°C, known as the “danger zone.”
To preserve food safety, perishable food should be stored under 5°C and cooked or reheated to at least 75°C.
pH measures acidity or alkalinity, with most bacteria growing best in neutral or slightly acidic environments (pH 4.6 -7.5).
Food preservation methods like pickling create acidic conditions to inhibit bacterial growth, thus extending food shelf life.
Understanding temperature and pH’s impact on food safety can guide decisions on food storage and preservation, reducing foodborne illness risks.