Acidified Foods

Andreia Bianchini Author

11/02/2017 Added

46 Plays

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Acidified Foods

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[00:00:04.947]So, we are really switching gears here.
[00:00:07.632]Now you can totally get cook chill out of your head.
[00:00:11.291]We're gonna do something completely different,
[00:00:13.447]which is acidification and acidified foods.
[00:00:18.157]So again we'll start with an outline,
[00:00:21.405]starting with a little bit of history.
[00:00:23.234]Again I'm the history buff,
[00:00:24.618]so we'll look at a little bit of the history
[00:00:27.018]of food production.
[00:00:28.439]I think this is pretty interesting,
[00:00:29.615]when I was looking at how food production
[00:00:32.951]and preparation has changed,
[00:00:34.696]if we look at the 1910s,
[00:00:36.767]women spent 44 hours a week preparing meals.
[00:00:40.912]40% of the population lived on farms.
[00:00:44.126]Our diet was meat and potatoes.
[00:00:46.164]Does anybody still have the same diet?
[00:00:48.039](laughs) Okay some people do.
[00:00:49.946]Not much has changed.
[00:00:52.300]1920s, 11% of married women join the workforce.
[00:00:57.550]First refrigerator is sold.
[00:00:59.827]1940s, women now make up 35% of the labor force.
[00:01:05.310]In the 1950s, women spend less time on meal preparation,
[00:01:09.336]approximately 20 hours a week.
[00:01:11.695]So instead of 44, we've gone down to 20 hours per week.
[00:01:15.801]I suppose that's good news, right?
[00:01:18.201]Then in the 1980s, more than half of women over 16
[00:01:22.267]are in the workforce,
[00:01:23.936]so families are increasingly on the go, eating out.
[00:01:27.390]And then in the 2000s, can you believe it,
[00:01:29.919]it's been 17 years since 2000.
[00:01:33.052]Food spending on meals consumed outside the home
[00:01:36.588]increases to almost 50%.
[00:01:39.675]Full service restaurants are expanding their business
[00:01:41.624]with takeout offerings.
[00:01:44.304]So all of this is because of processing
[00:01:47.311]and improvements in processing.
[00:01:49.712]We eat a lot more processed food these days
[00:01:52.517]than we did in the old days.
[00:01:55.236]However, there's a plus side.
[00:01:57.720]This is all your business, right?
[00:01:59.950]That extra 50% is all coming to your restaurants
[00:02:03.586]and your facilities to buy food, so.
[00:02:08.061]So I have a little bit of a historical facts quiz,
[00:02:10.742]and I know you already have the answers
[00:02:12.408]in your notebook,
[00:02:13.381]but we'll go through them anyway.
[00:02:14.969]So in 1795, who offers 12,000 francs
[00:02:18.504]for devising a way to preserve food for his army?
[00:02:22.203]You can just say it out loud.
[00:02:23.631]Napoleon.
[00:02:29.911]This was the guy who actually invented the canning.
[00:02:31.889]Nicolas Appert.
[00:02:33.310]And the process was first called apparitization.
[00:02:36.970]So now we have the word pasteurization,
[00:02:39.160]and I don't know which one is worse, but.
[00:02:41.844]We have one more here.
[00:02:44.850]What American invents a practical glass jar
[00:02:47.285]for home canning?
[00:02:48.954]Something we've all heard of,
[00:02:50.661]the Mason jar.
[00:02:51.963]John L. Mason invented that particular jar
[00:02:55.295]that's still in use today.
[00:02:58.911]So what year were the first U.S. regulations
[00:03:00.961]specific to acidified foods adopted?
[00:03:05.585]1979, so these are fairly recent
[00:03:08.029]in the whole scope of legislation.
[00:03:11.941]So what microorganism is of most concern
[00:03:14.126]for low acid canned foods?
[00:03:16.079]We got four choices,
[00:03:19.208]they're all a concern but one's a biggie.
[00:03:22.377]Clostridium botulinum, okay?
[00:03:24.283]So we've learned something from our micro lecture.
[00:03:28.821]Okay, so some questions.
[00:03:30.212]What are some common foods you may be making
[00:03:32.648]that qualify as acidified?
[00:03:35.291]Anybody making sauces here?
[00:03:39.557]Anybody doing sauces?
[00:03:41.101]Some people?
[00:03:42.036]Anybody doing pickles?
[00:03:43.986]Dressings?
[00:03:47.682]So all of these are potential products
[00:03:49.352]you might be producing that would fall under
[00:03:51.225]the acidified foods regulations.
[00:03:55.226]These are kinda the more common ones
[00:03:56.423]that we see especially among the retailer
[00:03:59.547]and grocery store and restaurant folks,
[00:04:02.318]so let's take a look at this.
[00:04:03.618]I have assembled a pickle history timeline.
[00:04:07.359]I bet all of you had no idea
[00:04:09.963]that that existed, right?
[00:04:13.990](laughter)
[00:04:15.247]And there's this New York Food Museum,
[00:04:18.539]and you can go there
[00:04:19.475]and they have this awesome timeline
[00:04:20.854]so I reproduced it here.
[00:04:22.564]So pickles have been around since the ancient Mesopotamians.
[00:04:26.750]Cleopatra said it was one of the main things
[00:04:29.794]that caused her to be beautiful.
[00:04:31.908]So listen, ladies, pickles are the secret.
[00:04:36.825]Vlasic pickles,
[00:04:38.737]this was a Polish style pickle company,
[00:04:42.077]was born in Detroit in 1942.
[00:04:44.395]Steven Trotter became the youngest man to conquer
[00:04:46.546]the crest of Niagara Falls in a pickle barrel.
[00:04:50.614]Do we have any takers?
[00:04:51.875]Anybody wanna do that?
[00:04:53.987]It's illegal, oh darn.
[00:04:57.525](laughter)
[00:04:58.378]It's also estimated that Americans eat 9 pounds
[00:05:00.733]of pickles per person annually, so.
[00:05:05.528]There's also the famous pickle martini,
[00:05:07.557]does that look scrumptious?
[00:05:09.832]We talked to the department of Ag,
[00:05:12.402]but they would not provide these
[00:05:13.703]for us on break unfortunately, so.
[00:05:18.783]Salsa, that's the other big one
[00:05:20.575]that we see a lot of folks making.
[00:05:23.789]So salsa, 3,000 BC look at that.
[00:05:29.067]The Aztecs were the first ones
[00:05:30.653]that combined chilies with tomatoes, okay?
[00:05:33.215]And we've had salsa ever since.
[00:05:35.492]Hot sauce was first bottled and sold
[00:05:37.118]in Massachusetts in 1807.
[00:05:41.148]The first salsa company, Salsa Brava, was manufactured
[00:05:43.383]by La Victoria Foods in LA, 1917.
[00:05:47.448]And 2013, disaster struck.
[00:05:53.058]Salsa overtakes ketchup as America's number one condiment.
[00:05:57.124]Who woulda thought that?
[00:05:58.462]Does everybody here,
[00:06:00.302]show of hands,
[00:06:01.319]how many people have salsa at home?
[00:06:05.587]How many have ketchup at home?
[00:06:08.716]Okay it's about equal I think, so.
[00:06:11.444]So maybe not here, but okay.
[00:06:14.865]Enough with the fun stuff, what's that?
[00:06:18.134]How many people here stole the ketchup
[00:06:19.395]from the restaurant?
[00:06:20.408]Oh, how many stole the ketchup from a restaurant.
[00:06:24.146]I just steal pens from work, that's all I do.
[00:06:28.580]So we have the definition of an acidified food.
[00:06:31.508]So that's a low acid food to which acid
[00:06:33.914]or acid foods are added
[00:06:35.092]to produce a product which has a finished equilibrium pH
[00:06:38.020]of 4.6 or less and a water activity of greater than 0.85.
[00:06:43.013]21 CFR 114 contains the acidified foods regulations.
[00:06:48.322]So that's straight out of the regulations, okay?
[00:06:54.230]Acid foods are exempt,
[00:06:56.106]and so if a food primarily contains
[00:07:00.172]only acid foods,
[00:07:03.454]certain dressings, barbecue sauces, mustards,
[00:07:06.679]they would fall under that.
[00:07:08.753]Carbonated drinks,
[00:07:10.295]those would also fall under the exemption.
[00:07:13.505]These acid formulations have a pH
[00:07:15.490]of less than 4.6.
[00:07:19.112]Other exempt products are jams and jellies.
[00:07:22.044]They have water activity that's below 0.85,
[00:07:25.011]and a pH below 4.6.
[00:07:28.020]Some of these meet a standard of identity,
[00:07:30.500]so they're exempt from the regulations.
[00:07:35.434]Other exemptions,
[00:07:36.967]if your product maintains a cold chain
[00:07:40.101]throughout its life and through retail it's exempt.
[00:07:44.253]Certain naturally fermented products
[00:07:45.845]like sauerkraut would also be exempt.
[00:07:48.814]So exempt means that you do not have to file
[00:07:51.250]a scheduled process with the FDA.
[00:07:53.541]And I'll explain that a little bit
[00:07:54.725]further on in the lecture.
[00:07:59.204]So, low acid foods with added acid.
[00:08:01.475]These are regulated.
[00:08:03.387]So that'd be your pickles, or relish, salsa.
[00:08:07.523]These have an acidic pH below 4.6.
[00:08:11.608]So you're adding acid to a low-acid food
[00:08:13.660]to lower its pH.
[00:08:18.173]So let's go back to our definition.
[00:08:20.005]I wanted to touch on this water activity.
[00:08:23.995]So if the water activity is below .85
[00:08:28.219]it's exempt from these types of regulations.
[00:08:31.385]And so what is water activity?
[00:08:33.737]This chart kinda shows that,
[00:08:35.321]we went over the definition a little bit earlier
[00:08:37.146]in the micro lecture,
[00:08:39.225]but essentially as your water activity
[00:08:41.948]is increasing out to one,
[00:08:46.666]one is the water activity of pure water.
[00:08:51.502]So kinda getting your idea of what pure water is,
[00:08:53.501]if that's one, all of your food products
[00:08:56.149]would fall somewhere on this scale below one.
[00:09:01.239]So if you're down at the very very low end,
[00:09:03.963]you have very strongly bound water,
[00:09:06.195]which is not available for microorganisms to use.
[00:09:09.201]As you move up in scale,
[00:09:11.195]that water becomes less and less bound,
[00:09:13.558]and then out of this section down here,
[00:09:19.408]pretty much above .85, .9 for microorganisms,
[00:09:24.857]you'll start to see some microorganism growth.
[00:09:27.793]So water activity is measured
[00:09:29.623]by a special instrument like you see here.
[00:09:33.073]And the FDA has a list of water activities
[00:09:35.717]of different types of food,
[00:09:37.300]so you can kinda get an example
[00:09:38.397]of the water activities of these foods.
[00:09:42.342]I've highlighted one which is fudge sauce,
[00:09:45.155]which has a water activity of 0.83,
[00:09:48.611]that you can see here, so that's below 0.85.
[00:09:51.043]So it would not fall under any of these regulations.
[00:09:56.325]So pH, the meaning of pH.
[00:10:00.390]It is a symbol that is going to designate
[00:10:02.303]the degree of alkalinity or acidity of a product.
[00:10:07.956]It is actually a measure
[00:10:08.899]of the free hydrogen ion concentration.
[00:10:12.659]So tonight when you are out with your friends,
[00:10:15.517]you can wow them by saying pH is a measure
[00:10:18.722]of the free hydrogen ion concentration, right?
[00:10:22.300]So you're gonna be wowing all your friends
[00:10:24.129]with these science facts.
[00:10:26.771]So the pH of pure water is seven.
[00:10:31.282]The lower the pH, the higher the acidity.
[00:10:36.802]So this little graph gives you an example
[00:10:40.299]of your increasing acidity below this pH seven.
[00:10:46.507]So your low acid foods will be on this part of the scale,
[00:10:49.619]your acid foods would be on this part of the scale.
[00:10:52.217]And we have this 4.6 that kinda demarks
[00:10:55.475]where the acid foods fall.
[00:11:00.716]So, pH and hydrogen ion concentration,
[00:11:03.239]they are directly related.
[00:11:05.227]So on this chart I've blown up a little part of it
[00:11:08.107]so we have a pH scale over here,
[00:11:10.264]I pulled out seven.
[00:11:12.176]This next line is the hydrogen ion concentration
[00:11:15.104]in moles per liter,
[00:11:16.978]anybody here have college chemistry, high school chemistry?
[00:11:21.411]Remember what moles are?
[00:11:24.782]It's a unit of measure that's used in chemistry.
[00:11:29.256]So you can see this is a very small number,
[00:11:32.064]and if you convert this number into an exponent,
[00:11:34.745]it's 10 to the minus seven.
[00:11:37.507]But which is easier to talk about,
[00:11:38.688]seven or 10 to the minus seven?
[00:11:41.250]So that's what the pH scale is based on,
[00:11:43.733]it's based on this hydrogen ion concentration
[00:11:46.857]and that exponential number.
[00:11:49.949]So just a little bit about the origin of the pH value.
[00:11:56.089]So here's our pH scale again,
[00:11:58.317]and typically your fruit products
[00:12:02.101]are going to fall into the acidified category
[00:12:05.104]or the acid category.
[00:12:06.730]And anything that's with using vegetables
[00:12:09.574]will be in the low acid category.
[00:12:15.716]So because this pH scale is based on a logarithmic number,
[00:12:20.104]we talk about logs a lot.
[00:12:21.525]Logarithmic growth, pH scale is on logs.
[00:12:24.372]So it's a very, it's a part of what we use
[00:12:29.986]in defining a lot of these things
[00:12:36.162]that we're talking about.
[00:12:38.113]So if we're at a pH of six,
[00:12:40.473]that's actually 10 times more acidic
[00:12:42.547]than a pH of five,
[00:12:44.901]and it's 10 times more acidic than a pH of four.
[00:12:47.505]So as you go up to each pH unit,
[00:12:50.148]you're increasing 10 times that amount of acidity.
[00:12:53.233]It's not just one, it's increasing by 10 times.
[00:12:57.099]Question?
[00:12:57.932]If you don't mind I just wanna jump back
[00:12:58.887]to when you talk about pH, and this is,
[00:12:59.947]this is just pure interest on my part.
[00:13:02.067]How much variation is there within a particular food
[00:13:04.339]depending on the right kind of soil,
[00:13:06.044]all that kind of stuff, variety,
[00:13:07.872]in other words if you say tomatoes are, you know,
[00:13:10.147]a 4.2 or whatever it is,
[00:13:13.966]are all tomatoes 4.2?
[00:13:15.717]In other words, do we have to worry about--
[00:13:18.190]Yes, OK.
[00:13:19.815]Yeah you do.
[00:13:20.788]Tomatoes especially, certain degrees of ripeness
[00:13:24.244]will affect the acidity.
[00:13:26.282]Now if you're talking about a lemon
[00:13:28.397]that already has very low pH,
[00:13:30.635]you don't worry so much about the variation.
[00:13:32.177]But the pH of tomatoes is kind of around, you know,
[00:13:35.633]that 4.5, six, seven area.
[00:13:39.092]So yeah, that is something to be aware of.
[00:13:43.241]Yeah that's a good point, a very good point.
[00:13:47.922]So buffering capacity.
[00:13:50.362]This is the ability of foods
[00:13:51.742]to resist a change in pH.
[00:13:55.236]So if you're making some type of acidified product,
[00:13:58.811]and maybe you're adding in vegetables like a salsa,
[00:14:02.469]or you're trying to acidify a meat product,
[00:14:06.243]you might need more acid.
[00:14:09.163]So that buffering capacity just means
[00:14:11.115]that food product resists change in that pH.
[00:14:20.662]pH can be measured by two different ways.
[00:14:23.237]A pH meter or an electrometric method,
[00:14:26.525]or a colorimetric method,
[00:14:28.195]which are these little pH papers.
[00:14:30.267]Everybody use those in high school at some point in time?
[00:14:35.952]This can only be used
[00:14:36.785]for products that are under a pH of four.
[00:14:43.342]And when you're determining pH,
[00:14:45.617]sometimes if you have solid portions
[00:14:48.383]in that food matrix and a liquid portion,
[00:14:51.796]you may have to determine the pH of both of those.
[00:14:54.726]Especially the solid portions,
[00:14:56.795]like if you have some vegetables, things like that,
[00:14:59.848]or pickles with a certain thickness.
[00:15:02.008]You want to make sure that acid penetrates
[00:15:03.713]the entire portion of that product.
[00:15:07.535]So it--
[00:15:08.591]How do you determine the pH
[00:15:09.424]of the total product then,
[00:15:10.257]if you've got those two, you mentioned the two values.
[00:15:14.430]What you can do is you can take a little bit of water,
[00:15:18.357]you have your solid portion,
[00:15:19.576]you can strain that out,
[00:15:21.285]rinse it with a little bit of distilled water,
[00:15:24.531]blend it up, and then take that pH.
[00:15:26.360]And that'll give you the internal pH of the solid portion.
[00:15:29.854]Right, but then do you just do,
[00:15:30.687]just do the math in terms of putting two together
[00:15:33.471]to see what your total final pH is,
[00:15:35.177]or are you still looking and saying those solid components
[00:15:37.003]because their pH is--
[00:15:38.305]They should be the same as the liquid portion.
[00:15:42.084]Okay.
[00:15:42.917]That would be your equilibrium pH.
[00:15:49.664]So there's a large price range on these pH devices,
[00:15:53.630]anywhere from 80 to 1,000 dollars.
[00:15:56.720]I'd recommend not being at 80
[00:15:59.035]and not being at a thousand.
[00:16:00.502]So you get a good pH meter,
[00:16:02.083]especially if this is gonna be one
[00:16:04.238]of your critical control points,
[00:16:05.987]you wanna have a good solid pH meter
[00:16:08.505]that's gonna give you some accurate readings.
[00:16:14.197]So standardizing the pH meter,
[00:16:16.350]this is where you're actually calibrating that meter
[00:16:18.502]to make sure that it's gonna be accurately
[00:16:20.132]giving you a reading.
[00:16:22.086]This should be done before you're doing any measurements,
[00:16:26.362]and it may be necessary
[00:16:28.493]that you have to calibrate it every hour.
[00:16:33.487]And temperature, be aware that temperature
[00:16:36.046]is gonna affect the readings.
[00:16:38.083]You don't want to be pulling out hot product
[00:16:40.437]and then jamming a pH probe in it.
[00:16:42.473]You can pull out some hot product,
[00:16:43.771]check the pH, but you have to let it cool first,
[00:16:46.612]and then that'll give you an accurate reading on that pH.
[00:16:53.959]There are a number of different acidification procedures.
[00:16:57.842]I've listed five up here,
[00:16:59.755]and acidification, that's just meaning
[00:17:02.235]how are you going to acidify all of the portions
[00:17:05.443]of your product?
[00:17:06.864]Like the salsa, for example,
[00:17:09.020]or your barbecue sauce that you're mixing together.
[00:17:12.476]The most common way to do this is just
[00:17:14.956]a direct batch acidification.
[00:17:17.805]So you can kind of see this fellow over here,
[00:17:19.962]you've just got a big kettle here,
[00:17:21.747]and that entire portion is being acidified at the same time.
[00:17:32.069]So we talked about this exemption.
[00:17:33.659]So if you're covered under the regulations,
[00:17:39.665]that means you have to file a scheduled process
[00:17:41.213]with the FDA.
[00:17:42.758]However, they have what is called
[00:17:45.238]a small amount provision,
[00:17:48.689]and the small amount provision means
[00:17:51.202]that you can have about 10% by weight
[00:17:55.837]of low-acid food in that finished product.
[00:18:01.773]The assumption is that that is not going to change
[00:18:03.767]that pH significantly.
[00:18:09.373]Again, these are excluded from the regulations.
[00:18:13.815]So how do we do this?
[00:18:15.362]I have a couple of slides on how we figure out
[00:18:17.639]this 10% rule and whether it actually affects our product.
[00:18:24.036]So in this example,
[00:18:24.975]we have applesauce made from fresh delicious apples.
[00:18:28.914]We're adding fresh figs into it.
[00:18:31.679]So our apples have a pH of 3.9.
[00:18:35.298]Our figs have a pH of 5.7.
[00:18:38.870]And our finished pH is 4.3.
[00:18:41.681]So our apples, those are the acid portion, right?
[00:18:46.067]Our figs, that's the low acid portion.
[00:18:50.992]Our final pH is below 4.6, so we might be covered
[00:18:54.526]under those regulations.
[00:18:59.236]Our formulation is we have about 10% low acid ingredients.
[00:19:05.742]We're adding 50 pounds of fresh figs,
[00:19:07.895]and we have 500 pounds of apples.
[00:19:12.368]So our low-acid ingredients are 10%,
[00:19:14.157]we're not quite sure whether we're covered
[00:19:16.350]under those regulations though.
[00:19:20.825]So if you remember our acid food pH,
[00:19:25.572]this is gonna be 3.9.
[00:19:27.689]Our finished pH of the entire product is 4.3.
[00:19:32.209]So what we do is we subtract 4.3,
[00:19:36.883]or excuse me, 3.9 from 4.3,
[00:19:38.797]and our pH shift is 0.4.
[00:19:41.931]So that's a pretty big pH shift.
[00:19:44.653]So under this small provision rule,
[00:19:48.845]we would say that that pH differs significantly.
[00:19:52.586]So that would likely cover,
[00:19:54.015]fall under the acidified foods regulations.
[00:19:58.081]Now we have a different product,
[00:20:00.481]we're making applesauce and we're adding
[00:20:01.822]some fresh dates.
[00:20:04.509]Our apples are pH 3.4,
[00:20:07.149]our dates are 4.7, so that's our low-acid food portion.
[00:20:11.619]Our finished equilibrium pH is 3.5.
[00:20:15.401]So we have acid foods and low-acid ingredients added.
[00:20:20.972]So our low-acid ingredients are only two percent.
[00:20:25.689]So what we've found is that our pH of our apples is 3.4,
[00:20:31.177]just by themselves,
[00:20:32.601]our final pH is 3.5,
[00:20:36.910]so we only have a shift of .1.
[00:20:39.796]So that's considered not significant.
[00:20:42.555]So this product would be excluded from the regulations.
[00:20:47.913]So you kinda see how that works.
[00:20:49.092]The less low-acid ingredients you have in your product,
[00:20:51.486]then likely it's gonna be excluded
[00:20:54.055]from those regulations.
[00:20:56.088]Does the buffering come into play
[00:20:57.428]in that involvement?
[00:20:59.133]It will, you're looking at equilibrium pH here.
[00:21:05.635]So a little bit about thermal processing.
[00:21:09.745]We know that the acid will inhibit spores
[00:21:12.505]from germinating and growing.
[00:21:14.534]So it's okay to have them in there,
[00:21:15.919]you just need to have the right amount
[00:21:17.751]of acidity to keep them from growing.
[00:21:20.470]The mild heat that we apply
[00:21:22.097]is gonna kill off all of those growing cells.
[00:21:28.129]So if we have a high acid food,
[00:21:30.476]such as a lot of our fruit products,
[00:21:33.197]we're gonna kill the vegetative cells
[00:21:35.148]and we're gonna prevent that spore
[00:21:37.387]from germinating and growing.
[00:21:40.230]With our low acid foods, vegetables,
[00:21:42.673]meat products, things like that,
[00:21:44.705]we're gonna need that mild heat or a high heat
[00:21:48.806]such as in the canning process,
[00:21:51.082]to eliminate those spores.
[00:21:54.890]This gives an example of the relationship
[00:21:57.063]between pH and thermal process.
[00:21:59.459]The lower the pH, if we're way down here at 3.1 to two,
[00:22:04.484]we'll have almost an instantaneous kill
[00:22:08.546]of those organisms.
[00:22:10.339]As we work our way up in pH
[00:22:11.965]we need five minutes at pH four
[00:22:14.483]and maybe 10 minutes at the higher pH
[00:22:18.716]to kill off those organisms.
[00:22:22.615]Again another example of time and temperature relationship.
[00:22:26.804]Temperature goes down,
[00:22:28.266]longer time is needed to kill the organisms.
[00:22:34.087]So there are two main ways to process acidified foods.
[00:22:37.202]One's called a hot-fill-hold.
[00:22:38.911]Andrea touched on this a little bit.
[00:22:41.680]The hot-fill-hold, we're using that hot medium
[00:22:43.951]to sterilize the interior of that container.
[00:22:47.325]With the pasteurization process
[00:22:48.994]you are adding in the product to the container
[00:22:52.851]and heating them together
[00:22:54.441]so it sterilizes them both.
[00:22:57.287]So with the hot-fill-hold,
[00:22:59.406]we have the product, we thermal process,
[00:23:01.806]put into container, close them,
[00:23:04.006]and we do a jar inversion
[00:23:05.915]that's going to sterilize that headspace and lid.
[00:23:12.937]Products that are below 3.3,
[00:23:15.822]generally they do not require a heat process.
[00:23:19.035]But they do need a holding time
[00:23:21.758]that's going to eliminate any organisms.
[00:23:26.841]Pasteurization, again,
[00:23:28.911]a lot of times you'll see these types of canning
[00:23:31.266]equipment that's used for this process.
[00:23:34.233]You're adding product into the containers,
[00:23:38.388]closing them, and thermal processing them together.
[00:23:43.632]So if you are covered under FDA
[00:23:45.946]acidified foods regulations,
[00:23:47.736]you'll need to have things like a recall plan,
[00:23:53.623]plans just in case that product is improperly acidified,
[00:23:58.424]if you do find that that occurs
[00:23:59.886]you might have to reprocess as a low-acid food.
[00:24:04.194]You might have to destroy it.
[00:24:09.277]You can set it aside for evaluation,
[00:24:11.229]typically that means testing that could be done.
[00:24:17.449]So just to kind of sum up,
[00:24:20.339]on the FDA regulations,
[00:24:22.247]if you are covered under the acidified food regulation,
[00:24:26.757]you'll need to file a process
[00:24:28.305]that includes heat processing conditions,
[00:24:31.085]control of pH, salt, sugar, preservative levels
[00:24:33.887]for each container size.
[00:24:36.930]So if you are covered, there's a lot to do
[00:24:40.302]and a lot that you have to make sure is covered.
[00:24:43.058]And this is known as "filing a scheduled process."
[00:24:47.610]Has anybody filed a scheduled process with the FDA?
[00:24:50.253]What kind of product did you have?
[00:24:52.657]Tomato sauce, mhmm.
[00:24:59.195]Resources.
[00:25:00.737]So these are included,
[00:25:02.076]we have two resources on acidified foods,
[00:25:04.718]and on selecting a pH meter,
[00:25:08.010]so that sums up the acidified food portion,
[00:25:12.678]and we do have a couple of demonstrations
[00:25:14.262]downstairs just on pH that we'll be able to
[00:25:16.620]kinda take a look at.

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Acidified Foods

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