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Acid Foods are foods that have a natural pH of 4.6 or below.

Acidified Foods are low-acid foods (pH >4.6) to which acid or acid foods are added, with a water activity (Aw) greater than 0.85, and a finished equilibrium pH of 4.6 or below.

There are a number of reasons why the rule focuses on agricultural areas and not urban areas. First, only a small percentage of the nitrogen fertilizer sold in Minnesota is applied to lawns, golf courses and parks. The MDA estimates that 94 – 95% of the nitrogen sold is applied to agricultural crops. The rate of nitrogen application to lawns is only 25% of the rates normally used on corn and other high nitrogen using crops. Second, the fact that nitrate leaching from fertilizer applied to lawns can range from low to very low. Lawns are perennial and have a dense root structure, so nitrate leaching losses are very similar to agricultural perennial crops and native prairie. Third, most of the concerns related to lawns are related to phosphorus rather than nitrogen. Unneeded phosphorus inputs were drastically reduced (80 – 85%) when the MN Phosphorus Lawn Fertilizer Law was passed in 2005. As part of that law, it is illegal to apply any fertilizer on impervious surfaces. The Phosphorus Lawn Fertilizer Law greatly reduces the risk of nitrogen entering storm water and other surface water bodies.

Equilibrium pH is the condition achieved when the solid and liquid parts of the product have the same pH. This may take several hours or days. If days are necessary to reach equilibrium pH, the product may need to be refrigerated until a pH of 4.6 or lower is achieved.   

Fermented Foods are low-acid foods subjected to the action of certain microorganisms, which produce acid during their growth and reduce the pH of the food to 4.6 or below.