Acidified Foods Program
Are you an acidified food manufacturer that needs expert advice from a Process Authority to verify that your formula and manufacturing process will result in a wholesome and safe product? The Food Processing Center offers experienced assistance in evaluating food products for the FDA Acidified Foods Program.
Acidified foods are low-acid foods to which acid(s) or acid food(s) are added to provide an equilibrium pH of 4.6 or below, and a water activity greater than 0.85. Examples of these types of foods may include salsa, vegetable relishes, chutney, tapenade, and hot-filled pickles.
Why is this evaluation needed?
The purpose is to protect consumers from microorganisms of public health significance, especially Clostridium botulinum. The spores of Clostridium botulinum must be destroyed or effectively inhibited to avoid germination and subsequent production of the deadly toxin that causes botulism.
What are manufacturers required to do?
All commercial processors of acidified foods are required by the Food and Drug Administration to register their establishments (Form FDA 2541 – food canning establishment registration) and file processing information for every product (Form FDA 2541a – food canning establishment process filing form for all methods except aseptic). Registration and process filing are required for both U.S. establishments and those in other countries that export foods to the United States.
In addition, the FDA requires that all operators of processing and packaging systems for acidified foods be under the supervision of a person who has attended specialized training in the critical factors in acidification and the food-protection principles which must be followed.
What services does FPC provide?
The Food Processing Center assists manufacturers with evaluation of food products to determine if they meet the definition of an acidified food . If your product formulation has been developed with assistance from our Product Development Laboratory, this initial evaluation is free. If the food product is determined to meet the definition of an acidified food, then our microbiologists and process authority will evaluate your product and process for food safety. Laboratory analysis (pH, water activity, microbiological testing ) will be performed on both the ingredients and the finished product packaged in its final form. In addition, the processing steps/specifications will be carefully evaluated by our experts.
Your manufacturing personnel can also receive the specialized training required by the FDA for the production of acidified foods on our campus. The University of Nebraska Food Processing Center Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification. If you are an individual or small business and this is your first time manufacturing a food product we highly recommend you enroll in our Food Entrepreneur Assistance Program (FEAP) before starting your business venture.
Find out what you already know about microbial safety of canned foods by taking this short quiz or you may begin the self-study short course now.
21 CFR Part 114 – Acidified Foods (FDA Code of Federal Regulations)
21 CFR Part 108.25 Emergency Permit – Acidified Foods
Acidified and Low-Acid Canned Foods, FDA Center for Food Safety and Applied Nutrition
