Application Note For brine of canned acid foods, the equilibrium pH value must be 4.6 or below to inhibit the growth of Clostridium botulinum, the most heat resistant of the food pathogen microorganisms. pH of Brine For Canned Food Testing Introduction The anaerobic bacterium Clostridium botulinum produced in improperly canned foods has caused illness and death. The vacuum seal on cans provides an oxygen-free environment that will allow C. botulinum spores to grow and produce deadly toxin, if the canning process is not carried out properly. Fortunately, the C. botulinum spores will not grow in high-acid foods (pH = 4.6). For low-acid foods (pH > 4.6), these spores, that are resistant to boiling water temperature, must be killed during the canning process. The appropriate

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