pH Determination in acidified foods: collaborative study.

Abstract

A proposed method for determining pH of acidified foods has been developed and subjected to collaborative study. The method appears to be both accurate and precise. Five samples consisting of pimientos, marinated pimientos, 2 pH buffer solutions, and chocolate syrup were sent to each of 12 collaborators along with a copy of the method. Two of the collaborators were FDA District laboratories while the remainder were representatives from industry, universities, and state health agencies. Many different types of pH meters and combinations of electrodes were used by the collaborators. The tabulated results from the collaborators are presented. The method has been adopted official first action.