Processing of high pH foods is done at

Correct option is A

✅ (a) Retorting temperature:
· High pH foods (low acidity foods) require retorting for safe processing to destroy microbial contaminants.
· Retorting involves heating food in sealed containers at temperatures above boiling, typically 116-130°C under pressure, known as retorting temperature.
· This method ensures sterilization of food products with high pH (greater than 4.5), preventing spoilage and foodborne illness.
· Pasteurization and boiling temperatures are insufficient for sterilizing high pH foods.
· Superheated steam is a method but retorting specifically refers to the controlled temperature and pressure sterilization process.
❌ (b) By superheated steam: A method but not specific to high pH food processing in standard terms. ❌ (c) Boiling temperature: Too low for sterilizing high pH foods. ❌ (d) Pasteurization temperature: Generally for low pH or milk products, not high pH foods.