Question

When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture, but also for safety of the product. The appropriate acidity level of the vinegar used must be at least

A. 3%
B. 5%
C. 10%
D. 15%

Answer 1

In pickling, the vinegar used must have an acidity level of at least 5% to ensure food safety and quality, as this level of acidity is necessary to inhibit the growth of harmful bacteria and promote the survival of beneficial bacteria.

Step-by-step explanation:

When pickling foods, the acidity level of the vinegar is critically important for both safety and the quality of the final product. The appropriate acidity level of the vinegar used in pickling must be at least 5%. Vinegar, which contains acetic acid, is typically used in the pickling process. Cider vinegar, for example, can have an acetic acid concentration ranging from 3-6%. For effective pickling and ensuring the safety of the food product, maintaining the correct acid level suppresses harmful bacteria and allows beneficial bacteria to thrive, enhancing the flavor and extending the shelf life of the pickled vegetables.