The acidification helps in preserving different food products. The process not only helps in preventing the growth of bacteria but also helps in maintaining the desired quality of the product. Artichokes, cucumbers, peppers, fish, and cauliflower are good examples of food low in their acid content. These products are generally acidified.
However, if the process is not controlled adequately at a pH of either 4.6 or something below that, it can result in the growth of Clostridium botulinum in different foods. Clostridium botulinum is a very dangerous and harmful micro-organism that produces toxins in food products and can make the food poisonous and dangerous for consumption.