Acidified Foods Overview
Any foods,other than alcoholic beverages, with a finished equilibrium pH greater than 4.6and a water activity (aw) greater than 0.85 to which acid(s) or acid food(s)are added are acidified foods. They havea water activity (aw) greater than 0.85 and have a finished equilibrium pH of4.6 or below. These foods may be called, or may purport to be,"pickles" or "pickled ___."
Carbonatedbeverages, jams, jellies, preserves, foods that have a natural pH of 4.6 orbelow, that contain small amounts oflow-acid food(s) and have a resultant finished equilibrium pH that does notsignificantly differ from that of the predominant acid or acid food, and foodsthat are stored, distributed, and retailed under refrigeration are excludedfrom the coverage of this part.
It can be difficult to determine ifa particular product is considered an acidified food. We recommend you confer with your healthdepartment or a Process Authority (see below) if you are not sure if yourproduct is an acidified food.