Finished Equilibrium pH is the term used for the equilibrium pH of a finished product, in the container, after processing.
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.
Common acidified foods include: salsas of various types and styles, 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, 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.
