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Resources on Acidified Foods

An “acidified food” is defined by FDA (in 21 CFR 114.3 (b)) as a low acid food to which acid(s) or acid food(s) are added to produce a product that has a finished equilibrium pH of 4.6 or below and a water activity greater than 0.85. Examples include: acidified artichoke hearts, bean salads, peppers or pimentos; marinated beets or mushrooms; fresh-pack pickles; certain pasta sauces, salsas, dips.

Examples of Specialty: Maille, El Sison, Matiz Navarro

 

Acidified Foods
FDA Draft Guidance for Industry: Acidified Foods

FDA posted draft guidance on acidified foods for industry in September 2010. The guidance provides background information and recommendations for processing acidified foods.
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/AcidifiedandLow-AcidCannedFoods/ucm222618.htm

Acidified Foods
NC State University Extension Publications, last modified in 08/04/2010
Formulating dressings, sauces and marinades
http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/Ag-479/AG-479.html
Considerations for developing a HACCP plan for acidified foods
This material is assembled to provide some generic guidance in developing a HACCP plan for use in an acidified foods operation.
http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/haccpconsiderations.html
Developing a recall plan for acidified foods
This material is intended to be a guide to the major points which should be covered in a recall plan.
http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/recallplan.html

Acidified (pickled) Foods: Fact Sheets for the Small Scale Food Entrepreneur
The NortheastCenter for Food Entrepreneurship at the New YorkStateFoodVentureCenter, CornellUniversity, published in 2007
This document provides basic information about acidified foods definition, regulations, and processing requirements.
http://www.nysaes.cornell.edu/necfe/pubs/pdf/FactSheets/FS_AcidifiedFoods.pdf

Acidified Foods
Virginia Food Processor Technical Assistance Program Provided by Virginia Polytechnic Institute and StateUniversity
This material provides definitions on “what is an acidified food” and “what is NOT an acidified food”, and related regulations.
http://www.fst.vt.edu/extension/valueadded/acifiedfoods.html

Acidified Foods
University of California Food Safety Website for Acidified Foods, last updated in 7/13/10
The website emphasized on microbial food safety, but many other subjects related to food, such as biotechnology, food quality and food security are also addressed.
http://groups.ucanr.org/ucfoodsafety/Food_Processing/Acidified_Foods.htm

Acidified Foods
Indiana State Department of Health Food Protection Program
The document discusses the appropriate quality control procedures to ensure that finished acidified foods do not present a health hazard.
http://www.in.gov/isdh/21142.htm

Acid, Acidified and Low-acid Foods: Canning Guidelines for Food Processors
Clemson University Extension Program, published in 2000
This material provides basic guidelines to determine if a food product is classified as acid, acidified or low acid.
http://www.clemson.edu/psapublishing/PAGES/FOODSC/EC705.pdf

General Requirements for pH Control Acidified Foods
California Department of Public Health Food Safety Guidelines
This material provides the general requirements, such as cannery license and production records, related with acidified foods.
http://www.cdph.ca.gov/pubsforms/Guidelines/Documents/fdbCANgde03.pdf

         

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