Tag: Ph food safety

The critical pH value of 4.6 is the threshold for preventing the growth of *Clostridium botulinum*, the bacteria responsible for botulism. Understanding what is a safe pH level for food is not just a regulatory guideline for manufacturers but a vital piece of knowledge for anyone involved in home food preservation to ensure product safety and prevent potentially deadly foodborne illness.

According to food safety experts, standard, high-sugar jams are not considered a potentially hazardous food due to their unique composition. The combination of high sugar content, low water activity, and low pH creates an inhospitable environment for pathogenic bacteria, making jam a surprisingly safe and shelf-stable product.