Finished Equilibrium pH is the term used for the equilibrium pH of a finished product, in the container, after processing.
Low-Acid Foods are any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85 (tomatoes and tomato products with a finished equilibrium pH of less than 4.7 are not considered low-acid foods).
Low-Acid Foods are any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85 (tomatoes and tomato products with a finished equilibrium pH of less than 4.7 are not considered low-acid foods).
Water activity (Aw) is a measure of the free moisture in a product.
Water activity (Aw) is a measure of the free moisture in a product.
Public water supply wells are monitored for water quality under the Safe Drinking Water Act administered by the Minnesota Department of Health (MDH). This data is used by the MDA and MDH to evaluate nitrate levels and water quality trends. The MDA may also install a local groundwater monitoring network in a Drinking Water Supply Management Area (DWSMA).
Common acidified foods include: salsas of various types and styles, some barbecue sauces, hot sauces, non-standard jams/jellies such as jalapeno flavored apple butter, elderberry syrups, cold-brew and iced tea beverages, some shelf-stable beverages, and non-alcoholic beverage mixers.
Common acidified foods include: salsas of various types and styles, some barbecue sauces, hot sauces, non-standard jams/jellies such as jalapeno flavored apple butter, elderberry syrups, cold-brew and iced tea beverages, some shelf-stable beverages, and non-alcoholic beverage mixers.
Some acid-containing products are subject to the acidified food regulations, while others may be exempt. The following examples are products that would NOT be subject to the requirements.
- Fermented foods where the pH is reduced by natural fermentation and not by adding acid. Examples include sauerkraut, green olives, tempeh, natto, miso, kombucha, and some types of fermented pickles.
- Acid foods with a natural pH of 4.6 or below, even though acid may be added. Examples include pineapples, tomatoes, and citrus fruits.
- Carbonated beverages.
- Jams, jellies, and preserves that meet the standard of identity.
- Foods stored, distributed, and sold under refrigeration:
- Label must prominently bear the statement “Keep Refrigerated”
- Acid foods that contain small amounts of a low-acid food(s) that have a pH that does not significantly differ from the pH of the acid food. An example of this could be dried spices in a vinegar-based vinaigrette.
Some acid-containing products are subject to the acidified food regulations, while others may be exempt. The following examples are products that would NOT be subject to the requirements.
- Fermented foods where the pH is reduced by natural fermentation and not by adding acid. Examples include sauerkraut, green olives, tempeh, natto, miso, kombucha, and some types of fermented pickles.
- Acid foods with a natural pH of 4.6 or below, even though acid may be added. Examples include pineapples, tomatoes, and citrus fruits.
- Carbonated beverages.
- Jams, jellies, and preserves that meet the standard of identity.
- Foods stored, distributed, and sold under refrigeration:
- Label must prominently bear the statement “Keep Refrigerated”
- Acid foods that contain small amounts of a low-acid food(s) that have a pH that does not significantly differ from the pH of the acid food. An example of this could be dried spices in a vinegar-based vinaigrette.
