Originally Posted by DaveOmak
Wade, morning.... Been 20 years since I used a pH meter.... Check with you Food Inspectors for regs regarding pH meters..... I don't know if you are familiar with them but they can be a PITA to use... Might be, depending of the types of food you are testing, pH strips may be better under certain conditions... and cheaper in the long run... range specific.... use and toss.... no calibrating... no log books....
There's 2 cents for you......
Thanks Dave - I think you are right when it comes to cost and lack of calibration
Unfortunately I am looking for one that is quite precise and can be used as part of my standard HACCP procedures. The papers are great but our environmental health prefer to see digital "accuracy". One I have seen that looks reasonable is the Hanna HI 99163 but this is coming in at about £360 (~$600).