Are there special considerations in producing low-acid canned foods and acidified foods?
The answer is yes! Improperly processed low-acid canned foods or acidified foods present life-threatening hazards. Acidified foods Acidified foods have an added acid such as vinegar or lemon juice, or an added acidic food such as tomatoes or blueberries, to drop the equilibrium pH below 4.6. If you are producing pickled foods, salsas, or other acidified foods, you will need to have the Food Processing Authority help you file your acidified food process with the FDA, if your product will be sold outside of Maine. You must also register your facility with the FDA. Guidelines for registering your facility or scheduled process can be accessed at the FDA’s Instructions for Establishment Registration and Processing Filing for Acidified and Low-Acid Canned Foods. Acidified food needs to be tested by the Food Processing Authority’s lab to ensure that the equilibrium pH is below 4.6, which prevents the potential growth of Clostridium botulinum, the bacterium that can produce botulism. You shoul
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