What is the proper pH range for food preservation?

The proper pH range for food preservation is 4.6 or lower. This is significant because food with a pH level at or below 4.6 is generally considered to be safe from the growth of harmful bacteria, particularly pathogens like Clostridium botulinum, which can thrive in higher pH environments.

Acidity helps to inhibit microbial growth, making it an essential factor in food preservation methods such as pickling and canning. Foods preserved at this pH level can remain stable for long periods without refrigeration, provided the preservation process is correctly followed.

The other options indicate pH levels that do not provide the same level of security against harmful microorganisms, which could lead to spoilage or foodborne illness if not properly managed.