Acidified Foods

Approximate pH of Foods and Food Products (FDA)

The pH and/or acidity of a food are generally used to determine processing requirements and applicability of specific regulations. The approximate ranges of pH values of common food products are compiled by the FDA in this table.

Acidified Low-Acid Foods

Non-acidic products, including most vegetables and fresh meat can be acidified to produce acidified low-acid foods. These products are commonly called “pickles” or “pickled products”. Because there is a risk of botulism if these foods are not properly acidified and processed there are very specific regulations that pertain to these foods. Included in this section are a number of resources addressing this category of foods.

A number of acidic foods are not considered to fall into the acidified low-acid food category. To determine if your product is an acidified low-acid food consult the following document:

Acidified Low-Acid Food Q&A

Regulations Pertaining to Acidified Low-Acid Foods

Acidified low-acid foods processed in California must comply with the California cannery regulations.

Acidified Low Acid Foods (FDA)

Instructions for Establishment Registration and Processing Filing for Acidified and Low-Acid Canned Foods
This guide is a series of questions and answers concerning the importation of low-acid and acidifed foods. This pamphlet describes when and how processors of low-acid canned foods and acidified foods can register their establishments with the FDA.

Additional Information for Acidified-Low Acid Foods

Scheduled Process or view as a PDF

North Carolina State University Department of Food Science. When acidified low acid or low acid canned foods are shipped across state lines the food processor must register with the FDA in addition to the appropriate state agency. This article describes the process for filing a scheduled process with the FDA.

Acidified Foods: Formulating Dressings, Sauces and Marinades

From the North Carolina State University Department of Food Science.

Herbal Foods or view as a PDF

From the North Carolina State University Department of Food Science. This article describes production of foods containing herbs such as flavored oils, flavored vinegars, etc.

Acidification of Garlic added to Oil

FDA Safe Practices for Food Processes

See Section 3.5 (below) and also Section 6.4

3.5. Garlic-in-oil¹
Product: Garlic-in-oil.  The product is not held hot or cold.  The ingredients of the product are chopped fresh garlic and oil.  The product is intended to be distributed and stored at ambient temperature for extended shelf life.  Outbreaks have been associated with C. botulinum toxin in garlic-in-oil.  Microbiological hazards:  C. botulinum toxin production.
Step 1.  Processing:  Oil poured into chopped garlic in a bottle.  Although no heat is applied, vegetative pathogens are not associated with this food. Go to Table A.
Table A: pH> 4.6 and high a_w (not specified).
Step 2.  Decision: Product may be a TCS food.
Product Assessment: No identified product characteristic that prevents spore-forming pathogen growth.  Antimicrobial properties of garlic will prevent the growth of vegetative pathogens.
Decision options: Challenge testing, predictive microbial model, reformulation to lower pH with acetic  or phosphoric acid to < 4.6, refrigerate (TCS food), store hot (TCS food), or at ambient temperature for a limited time less than the estimated lag phase for the pathogens of concern, or not marketable.
¹Flavored oil will present negligible hazard due to lack of C. botulinum survival or growth in 100% oil.

Developing a HACCP plan for Acidified Foods or view as a PDF

From the North Carolina State University Department of Food Science.