Approximate pH of Foods and Food Products
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:
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)
The FDA Importer's Guide Low-Acid Canned & Acidified 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
North Carolina State University Department of Food Science.
Herbal Foods or view as a PDF
North Carolina State University Department of Food Science. This article describes production of foods containing herbs such as flavored oils, flavored vinegars, etc.
Developing a HACCP plan for Acidified Foods or view as a PDF
North Carolina State University Department of Food Science.