Precision for quality and safety with every tester
The pH value is a decisive quality parameter in the food industry and in all industrial food processing applications. From raw material control and process monitoring to end product testing - precise pH measurement ensures the quality, taste, shelf life and, above all, the safety of your food. As an expert in measurement technology, Testo offers you robust, user-friendly pH measuring instruments (often referred to as pH meters or pH testers) and specialized pH electrodes that are optimally tailored to the requirements of the food sector and compliance with HACCP concepts. Every pH meter from Testo stands for reliability
pH value measurement
The pH value of food has a direct effect on the growth of microorganisms and therefore on food quality and safety.
pH value as a quality feature for assessing your food
Simple measurement of the quality parameter
pH measurement made easy
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Legal framework incl. HACCP
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What’s measured, and how?
Practical tips on using food measuring instruments
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Why is the pH value (ph value) in food so important?
The pH value is a measure of the concentration of hydrogen ions in an aqueous solution and indicates whether a substance is acidic, neutral or basic (alkaline). The pH scale ranges from 0 to 14:
pH < 7: acidic solution (high proportion of acid)
pH = 7: neutral solution (e.g. pure water)
pH > 7: basic solution (a pH value above 7)
In food, the pH value influences:
Many pathogenic bacteria and spoilage organisms can only multiply at certain pH values. A correct pH value inhibits their growth and increases shelf life and safety
For cheese, yoghurt or pasta, the pH value is decisive for the desired structure
The pH value can influence the color (e.g. in meat or wine) and the flavor profile, i.e. whether something tastes primarily acidic or alkaline
Enzymatic processes and other chemical changes during maturation or fermentation are pH-dependent
The pH value has an influence on the juiciness of meat products in particular
HACCP and the pH value:
Monitoring the pH value is often a critical control point (CCP) in HACCP concepts. Reliable pH measuring devices and pH testers are therefore essential to ensure food safety and meet legal requirements. The accuracy of the measurement is the top priority here
Testo pH meters: Optimized for the food sector
Testo pH meters and each individual pH meter have been specially developed to meet the challenges of food production. They combine precision with robustness and easy handling, whether as a handy-sized tester or a comprehensive laboratory meter
Advantages of Testo pH meters at a glance:
Many models are waterproof (e.g. to IP67) and easy to clean. Ideal for rough everyday use
Whether for liquid, semi-solid or solid samples - Testo offers the right pH electrode, often designed as a glass electrode
As the pH value is temperature-dependent, the integrated measurement of pH value and temperature ensures accurate measurement results
The devices enable uncomplicated 1-, 2- or 3-point calibration with commercially available buffer solutions for consistently precise measured values over the entire measuring range
Clear LCD displays, often with backlighting, and intuitive operation make everyday work easier. Some models offer Bluetooth connectivity for data transfer
With many pH meters, the electrode can be easily replaced, which extends the service life of the meter and saves costs
Many of our pH testers are designed as portable devices for mobile use
The right pH electrode for every food application
Choosing the correct pH electrode is crucial for reliable measurement results. Due to their different consistency and composition (e.g. proteins, fats), foods place special demands on the measuring electrode. The entire measuring range of the pH meter can only be used with the right electrode
Main electrode types for food:
Insertion pH electrodes (penetration electrodes):
Application: For semi-solid to solid foods such as meat, sausage, cheese, dough, fruit.
Features: Robust tip (often conical), resistant shaft. The diaphragm (the connection between the sample and the reference electrolyte) is often designed to be insensitive to contamination by proteins or fats (e.g. perforated diaphragm, gap-free gel reference system). Ceramic diaphragms are also used.
Testo example: The electrode tip of the testo 205 is ideal for rapid measurements in semi-solid media. A robust tester for daily use
pH electrodes for liquids
(often as glass electrodes):
Application: For liquid foods such as milk, juices, wine, beer, water.
Features: Often glass electrodes with ceramic diaphragm or other diaphragms optimized for liquids.
Example Testo: Electrodes with fibre diaphragm for general aqueous solutions.
Special electrodes:
For certain applications, e.g. pH measurement in suspensions, yoghurt or samples with a low ion concentration or for measuring conductivity (in combination devices).
Often with special diaphragm types (e.g. ground-joint diaphragm) for better cleanability and less risk of clogging if the electrode is dirty.
| Elektrodentyp | Typische Lebensmittel | Testo Lösungen (Beispiele) | Besondere Merkmale |
| Einstich-Elektrode | Fleisch, Wurst, Käse, Teig, Obst, Gemüse | testo 205, testo 206-pH2 | Robuste Spitze, proteinunempfindliches Diaphragma |
| Flüssigkeits-Elektrode | Milch, Säfte, Wein, Bier, Wasser | testo 206-pH1 | Für wässrige Lösungen, oft mit Keramikdiaphragma |
| Universal-Elektrode | Joghurt, Cremes, halbfeste Medien | Diverse Elektroden | Breiter Anwendungsbereich, gute Reinigbarkeit |
What to look out for in pH electrodes for food?
Food-safe and resistant to the ingredients (e.g. acid)
Insensitive to clogging by proteins and fats (e.g. perforated diaphragm, open diaphragm)
The electrode must be easy and thorough to clean in order to avoid cross-contamination and measurement errors when measuring the pH value
Resistance to mechanical stress, especially for puncture measurements
Correct calibration and maintenance of pH meters and pH testers
Regular calibration and careful maintenance of the pH electrode are essential for permanently accurate pH measurements. This applies to all pH meters, from simple pH testers to complex laboratory devices.
Calibration - step by step to accurate values:
Have fresh buffer solutions (usually pH 4, 7 and possibly 10) ready as a reference. The electrode should be clean
Start the calibration mode according to the operating instructions for your Testo pH meter
Immerse the electrode in the first buffer solution (often pH 7). Wait until the measured value on the LCD display has stabilized. The device often recognizes the buffer automatically. Confirm
Rinse electrode with distilled water
Repeat the procedure with the other buffer solutions (e.g. pH 4, then pH 10)
The pH meter is now calibrated and ready for use for the exact measurement of the pH value
Important:
Always use fresh calibration solutions, as these can change their pH value over time. The frequency of calibration depends on usage and accuracy requirements - but at least weekly, or daily for critical applications
Care and storage of the pH electrode:
After each measurement, especially in foods containing protein or fat, the electrode must be thoroughly cleaned to ensure that it is not contaminated. Special cleaning solutions (e.g. pepsin hydrochloric acid for proteins) may be required. Then rinse with distilled water
The pH electrode must never be stored dry! Use the storage solution intended for this purpose (usually KCl solution). Immersion in distilled water is unsuitable for storage as it dissolves ions from the electrode
Take care not to touch or mechanically damage the diaphragm
Application areas of pH measuring devices in the food industry
The precise measurement of the pH value is important in almost all areas of food processing.
The use of a reliable pH meter is crucial here.
The pH value influences color, tenderness, water binding capacity and shelf life. It is important to measure it after slaughter (PSE/DFD meat detection) and during processing
From raw milk (checking for mastitis, freshness) to acidification in yoghurt and cheese production to mature cheese - the pH value is a key parameter for quality and safety
The pH value of dough influences the fermentation processes and product properties
In wine, beer, juices (often with high acidity) and soft drinks, the pH value plays a role in taste, stability and microbial safety
Setting the correct pH value for preservation and flavoring
For sauerkraut, kimchi etc., monitoring the pH progression during fermentation is crucial
Quality control and determination of the degree of maturity
Rely on precision and reliability with Testo pH meters
Accurate measurement of the pH value is essential for quality, safety and efficiency in food production. Testo offers you a comprehensive range of pH measuring instruments, pH testers and specialized food electrodes to help you meet your quality standards and HACCP requirements. The combination of automatic temperature compensation, robust construction, a wide measuring range and user-friendly calibration function makes every Testo pH meter and pH tester the first choice for professionals. Many models are portable and handy for flexible use.
All pH meters at a glance:
Do you have any questions or need individual advice on the right pH meter?
Our experts will be happy to help you find the right pH meter and the optimum pH electrode for your specific application in the food sector. You can order Testo pH meters and pH testers conveniently online
Frequently asked questions (FAQ) about pH measurement in food
Q: Which pH meter is best suited for meat?
A: pH meters with a robust insertion pH electrode, such as the testo 205, are suitable for meat and other semi-solid foods. A diaphragm that is insensitive to protein contamination is important. This tester is ideal for such applications
Q: How often do I need to calibrate my pH meter?
A: The frequency depends on the use and the accuracy requirements. For critical HACCP measurements, daily calibration is recommended, but at least weekly. Always use fresh buffer solutions as a reference
Q: Why is automatic temperature compensation (ATC) important for pH measurements in food?
A: The pH value of a substance is temperature-dependent. The ATC automatically corrects the measured value to a reference temperature (usually 25 °C) or takes into account the temperature dependence of the electrode, which ensures more accurate and comparable results, especially when samples have different temperatures. The joint recording of pH value and temperature is therefore standard for quality pH meters
Q: How do I clean a pH electrode that has been in contact with greasy food and is now dirty?
A: Special cleaning solutions containing surface-active substances are suitable for greasy residues. A pepsin-hydrochloric acid solution is often used for protein soiling. Always rinse thoroughly with distilled water afterwards
Q: Can I use tap water to store my pH electrode?
A: No, tap water or distilled water are unsuitable as they draw ions from the glass electrode and can damage it. Always use the storage solution recommended by the manufacturer (usually 3 mol/l KCl solution)
Q: What does "pH value in soil" mean in the context of food?
A: While "pH value in soil" is primarily relevant to agriculture, it can indirectly influence the quality of plant-based raw materials. In the direct food context, this term is less common, unless we are talking about soil-bound vegetables before cleaning. The focus here is clearly on measuring the pH value in the food itself
Q: Are Testo pH meters HACCP compliant?
A: Yes, many Testo pH meters and pH testers are designed to meet the requirements of HACCP concepts, e.g. with robust, easy-to-clean housings and the option of documenting measured values (in some cases via Bluetooth)
Additional applications
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Simple yet detailed analysis of the cooking oil quality.
