Acidified foods definition

Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cab- bage, artichokes, cauliflower, pud- dings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (aw) greater than0.85 and have a finished equilibrium pH of 4.6 or below. These foods may be called, or may purport to be, ‘‘pickles’’ or ‘‘pickled lll.’’ Carbonated bev- erages, jams, jellies, preserves, acid foods (including such foods as stand- ardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not signifi- cantly differ from that of the predomi- nant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.
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Acidified foods means low-acid foods to which acid(s) or acid food(s), that have a natural pH of 4.6 or below, are added, which result in a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below. These foods include, but are not limited to beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination.
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Acidified foods means either:
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Examples of Acidified foods in a sentence

  • Acidified foods shall be thermally processed to an extent that is sufficient to destroy the vegetative cells of micro-organisms of public health significance and those of nonhealth significance, such as yeast and mold, capable of reproducing in the food under the conditions in which the food is stored, distributed, retailed, and held by the user.

  • Acidified foods shall be manufactured, processed, and packaged so that a finished equilibrium pH value of 4.6 or lower is achieved within the time designated in the scheduled process and maintained in all finished foods.

  • Acidified foods are low-acid foods to which acid(s) or acid food(s) are added; they have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below; and certain foods are excluded from the coverage of part 114 (21 CFR 114.3(b)).

  • Acidified foods shall be thermally processed to an extent that is sufficient to destroy the vegetative cells of microorganisms of public health significance and those of nonhealth significance capable of reproducing in the food under the conditions in which the food is stored, distributed, retailed and held by the user.

  • He requested a lab evaluation be done by RSS & WAJ to determine the missing equipment at the WAJ labs so can get to work on getting the missing equipment from other funding sources.

  • High Acid or Acidified foods (pickles, tomato products, etc.) may be sold if the vendor has passed the FDA certification course.

  • Acidified foods shall be thermally processed to an extent that is sufficient to destroy vegetative cells of microorganisms of public health significance and those of non-health significance capable of reproducing in food under the conditions in which the food is stored, distributed, retailed and held by the user.

  • Acidified foods are low-acid foods to which acid(s) or acid food(s) are added; they have a water activity greater than0.85 and have a finished equilibrium pH of 4.6 or below; and certain foods are excluded from the coverage of part 114 (21 CFR 114.3(b)).

  • Acidified foods are low-acid foods that have acid added to them, such as pickles.

  • Acidified Foods: Acidified foods include pickled vegetables and most salsas.


More Definitions of Acidified foods

Acidified foods means low-acid foods to which acid or acid foods are added with a water activity of greater than 0.85 and a finished equilibrium of pH 4.6 or below. Acidified foods are considered potentially hazardous foods.
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Acidified foods means low-acid foods to which acid or acid food is added; these foods include, but are not limited to:
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Acidified foods means low-acid foods to which acid or acid foods are added with a water
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Acidified foods means low acid foods to which acid(s) or acid food(s) are added and which have a water activity (aw) greater than 0.85 and a finished equilibrium pH of 4.6 or below;
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Related to Acidified foods

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