Producing safe, canned foods at home is a science. For those who do it on a larger scale—especially when canning acidified foods for sale to the public—the amount of detail needed to produce ...

New draft Chapter 11 is focused on food allergen programs, and new draft Chapter 16 is focused on acidified foods. Following publication of FDA’s 2015 final rule “Current Good Manufacturing ...

The FDA said that specific regulations are necessary for acidified foods in order to control Clostridium botulinum (C. botulinum), which can cause botulism.The microorganism cannot grow in foods ...

Another rule, developed in the late 1970’s, is the acidified foods rule (21 CFR Part 114). This rule was developed at the behest of Pickle Packers International to control the potential that a ...

Jeffrey P. Havens, the former president of the Montana Environmental Health Association, is an expert in food safety who is ...

These acidified foods, according to the FDA, must maintain a “finished equilibrium pH of 4.6 or below.” Hunter then tested the acidity of eight different varieties of pickles, including Vlasic ...

The acidity level does, so as we hit peak canning season, you may be sitting on jars of perfectly sealed, under-acidified foods. First, it hasn’t changed in all vinegar, so you have to check ...

In Louisiana, it's easy for home chefs to make and sell approved products from home without a license under Act 542, the cottage food law. However, there are some expectations to be met.