Intervals and the pH limits involved in microbial growth of food
F. Castelvetri, R. Orlandini, F. Di Giovanni, O. Pellerey in the paper “Alimenti confezionati – Come si determinano i tempi della shelf-life. E’ fondamentale controllare gli indicatori microbici”
| FOOD | pH Interval | Inhibition of micro-organisms |
| Low acid foods | 7,0-5,0 | Some Bacillus and Clostridium |
| Medium acid foods | 5,0-4,0 / 6,0-4,7 | Several Bacillus e Clostridium (Cl. botulinum) |
| Acid foods | 4,6-4,1 / 3.9 | All sporogenes and all non acidophilic bacteria |
| Very acid foods | Lower than 3,9 | All micro-organisms with the exception of lactobacillus, yeast and moulds |
