New Spear Tip pH Electrode Used as Q.C. Inspection Tool on
Bacterial testing is performed as a routine procedure in food
plant Q.C. labs. When bacterial colonies invade food
substances they alter the pH level of that substance and lower
it from the neutral range.
A frozen pizza supplier is performing a rapid pH test of
incoming ingredients to determine possible bacterial
One main ingredient in their pizza is mozzarella cheese, which
is delivered in 70 lb. slabs. These slabs are being pH tested
by using a Lazar Laboratories spear point food grade pH
electrode. This new probe designated Model 1113 features a
spear point sensor for surface penetration and a ceramic
annular reference junction that resists protein clogging of
the junction material.
A cone shape sample is taken from the cheese using a
continuous knife cut. The electrode is speared into the sample
approximately 2 to 3 inches deep and then retracted. About 5ml
dionized water is poured into the spear hole and the electrode
is reinserted. The reading is then read directly from a
standard pH meter.
The test can be used as a pass-fail type Q.C. test on incoming
stock by nontechnical personnel.
Go to Technical Data Sheet on This Product
To request more information on this product write to
Go Back To What's New