The following is a mirror-site off the FDA web site "Approximation of pH in foods and food products." Please be advised the original list and the updated information can be directly obtained from the FDA's web site at: http://vm.cfsan.fda.gov/~comm/lacf-phs.html "To assist readers in determining the product pH levels, the approximate ranges of pH values are complied below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Please contact Lin/Spinak/Dignan at 202-205-4842." U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition

June 2000 Approximate pH of Foods and Food Products The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers. Hyper-text updated by year 2000-JUL-03 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z