In the food sector, there are numerous regulations that require the monitoring of compliance with certain measured values. The safe production and processing of food and beverages of consistent quality therefore depends on the greatest possible hygiene and process conformity. The analysis of various parameters helps to ensure food-safe production and quality control.
For example, fruit and vegetables stored in brine, oil, vinegar or water, with the exception of canned fruit and vegetables, must not have a pH value of more than 4.6, as otherwise anaerobic and spore-forming bacteria can develop.
Fresh meat must have a pH value in the range of 5.5 to 6.2. During temporary storage, especially when it is not properly preserved, the fresh meat will turn rancid and have a pH value below 5.3.
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