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 “acidified foods” as defined by 21 CFR 114.3(b), namely, “low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of
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Examples of Acidified foods in a sentence

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

  • 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 to which acid or acid foods are added with a water activity of greater than .085 and a finished equilibrium of pH 4.6 or below.

  • In § 108.25, revise paragraphs (c)(1) and (c)(2) to read as follows:§ 108.25 Acidified foods.* * * * *(c)(1) Registration.

  • The processing authority will review the process and perform testing on food products in order to classify the food as Acid (pH of 4.6 or lower), Acidified (foods that have ingredients added so the final pH is 4.6 or lower), or Low-Acid (pH greater than 4.6 so the product is heat treated to ensure it is safe for consumption).

  • Acidified foods (21 CFR 114.3) are defined as those low-acid foods, which have had their pH reduced to 4.6 or lower by the addition of acids or acid foods.

  • Acidified foods (pH values below 4.6), fresh fruits that can be peeled prior to eating, canned fruits, bread and dry bakery items are con- sidered to be low-risk items.

  • Note: Acidified foods (pickles, salsa, tomato sauces, relishes, etc.) require an FDA short course certification, Ohio Department of Agriculture licensing, and manufacturing in a certified commercial kitchen.Please do not apply if you do not meet these standards.Please list in detail the products you will sell in this category.

  • Manufacturers of medical foods must comply with all applicable FDA requirements for foods, including the following regulations: • Current good manufacturing practice (21 CFR part 110);• Registration of food facilities (21 CFR part 1 subpart H);• Thermally processed low-acid foods packaged in hermetically sealed containers (21 CFR part 113);• Acidified foods (21 CFR part 114); and• Emergency permit control (21 CFR part 108).


More Definitions of Acidified foods

Acidified foods means either:
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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 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(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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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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Related to Acidified foods

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