Foods with a pH greater than 5.3 are categorized as which type of food?

Foods with a pH greater than 5.3 are categorized as low-acid foods. The classification of food based on pH is crucial, particularly in food preservation and safety. Low-acid foods typically have a pH level above 4.6, which means they have a higher potential for growth of microorganisms compared to high-acid and medium-acid foods.

In food science, low-acid foods require specific preservation methods, such as pressure canning, to ensure safety and prevent spoilage. The ability of acids to inhibit microbial growth is a key factor in food preservation; hence, low-acid foods are more susceptible to potential spoilage and foodborne illnesses if not handled or preserved correctly. This classification helps in determining processing techniques and safety measures necessary for different types of food to ensure they remain safe for consumption.