Acid-base reactions play a big role in how food tastes and how long it lasts. These two things are very important in the food industry.

Flavor Boost

• Acids, like the citric acid found in lemons, make food taste tangy and bright.
• The best pH level for good flavor in food is usually between 6.0 and 7.0.
• Many foods that have been fermented, like yogurt and sauerkraut, get their unique flavor from bacteria that produce lactic acid.

Keeping Food Fresh

• Acidic conditions help stop germs from growing. For example, vinegar (which has acetic acid) is used in pickling, and it can make the pH drop to about 4.0 or even lower.
• Foods that are kept at pH levels below 4.6 are less likely to spoil, and they can kill over 90% of harmful germs.

Important Numbers

• The FDA recommends keeping food at a pH of 4.6 or lower for safe preservation.
• Fermented foods make up a huge market worth $270 billion around the world, showing just how important acid-base reactions are to the economy.