Acid Foods are foods that have a natural pH of 4.6 or below.
Acidified Foods are low-acid foods (pH >4.6) to which acid or acid foods are added, with a water activity (Aw) greater than 0.85, and a finished equilibrium pH of 4.6 or below.
Acidified Foods are low-acid foods (pH >4.6) to which acid or acid foods are added, with a water activity (Aw) greater than 0.85, and a finished equilibrium pH of 4.6 or below.
Equilibrium pH is the condition achieved when the solid and liquid parts of the product have the same pH. This may take several hours or days. If days are necessary to reach equilibrium pH, then the product may need to be refrigerated until a pH of 4.6 or lower is achieved.
Equilibrium pH is the condition achieved when the solid and liquid parts of the product have the same pH. This may take several hours or days. If days are necessary to reach equilibrium pH, then the product may need to be refrigerated until a pH of 4.6 or lower is achieved.
Fermented Foods are low-acid foods subjected to the action of certain microorganisms, which produce acid during their growth and reduce the pH of the food to 4.6 or below.
Fermented Foods are low-acid foods subjected to the action of certain microorganisms, which produce acid during their growth and reduce the pH of the food to 4.6 or below.
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).
