Skip to main content

NC State Extension

Acidified Foods

en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

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