Introduction Vegetables in oil have caused botulism outbreaks in United States. Botulism is caused by the anaerobic, spore-forming bacterium Clostridium botulinum. This resulted to the development of Title 21 of the Code of Federal Regulation (21 CFR 114), a regulation for acidified foods. Australian authorities adopted similar precautions to 21 CFR 114 and included a requirement in the Australia New Zealand Food Standard Code 2.3.1. This code states that “fruits and vegetables in brine, oil, vinegar or water, other than commercially canned fruit and vegetables, must have a pH not greater than 4.6”. The LAQUAtwin pH meter have three (3) models, namely pH 11, 22 and 33, which can be used to measure pH of pickled fruits and vegetables. These pocket-sized meters allow two

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