What is the pH range of most foods?

Most foods fall within an acidic pH range, typically between 4.0 and 7.0. This acidity is due to naturally occurring organic acids found in food items such as fruits (e.g., citric acid in oranges and acetic acid in vinegar). Foods with a lower pH are not just limited to fruits; many fermented products and pickled items also display acidity due to the fermentation process, which often produces lactic acid or acetic acid.

The preservation of several foods is enhanced through their acidic nature, as lower pH levels inhibit the growth of many pathogenic bacteria and spoilage organisms. Foods that are neutral, with a pH around 7.0, are less common, and those considered basic (above a pH of 7.0) are even rarer in typical diets. Thus, the overwhelming majority of foods, especially when considering fruits, vegetables, dairy, and fermented products, exhibit acidity as a predominant characteristic, making the correct answer appropriate.