21 CFR 114
Acidified foods, as defined by 21 CFR Part 114, are low-acid foods to which acid(s) or acid food(s) are added. Acidified foods are any foods that have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below. Acid foods are defined as any foods that have a natural pH that is 4.6 or lower. Examples of acidified foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. 21 CFR Part 114 also gives the processing procedure for acidified foods and the proper methodology that should be followed to determine the pH of the food product. It specifies that final acidified food products must achieve a pH value of 4.6 or lower and defines different procedures for acidification such as but not limited to; direct batch acidification, blanching, and addition of acid foods to low-acid foods.
Education and Training
The EI4F program offers an online Acidified Food Manufacturing course. This course is intended for operators or operating supervisors involved in the production of thermally-processed acidified foods and will qualify commercial operators of facilities producing acidified foods to meet the requirements of GMPs for acidified foods. Please visit Acidified Foods Manufacturing School for more information about the online course and registration.FDA Guidance: Acidified and Low-Acid Canned Foods Guidance Documents & Regulatory Information
