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An acidified food is a low-acid food to which acids (such as vinegar, lemon juice, citric acid, etc.) or acid foods (such as fruits or tomatoes) have been added to bring the pH of the food to 4.6 or less. A common example of an acidified food is a pickle—a low-acid, high-moisture cucumber with a natural pH greater than 4.6 and water activity greater than 0.85 is immersed in an acidic vinegar brine with spices to drop the pH of the cucumber to less than 4.6. Acidified foods are considered shelf-stable because they do not need refrigeration while in their containers. The acids act as a preservative for the food, and pathogens are prevented from growing in acidified foods.