How can the pH levels of common liquids affect health implications in the food and beverage industry, particularly in quality control processes?

In the food and beverage industry, the pH level tells whether a liquid is acidic or alkaline, and this directly influences which microorganisms can survive. When the pH is low—say below 4. 5—many harmful bacteria are inhibited, which helps keep products safe and extends shelf life. Quality control teams routinely test pH to confirm that each batch stays within the target range, preventing spoilage and maintaining consistent taste. For example, a craft beer that should have a pH around 4.