[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR114.3]
[Page 256-257]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 114 ACIDIFIED FOODS--Table of Contents
Subpart A General Provisions
Sec. 114.3 Definitions.
For the purposes of this part, the following definitions apply.
(a) Acid foods means foods that have a natural pH of 4.6 or below.
(b) Acidified foods means low-acid foods to which acid(s) or acid
food(s) are added; these foods include, but are not limited to, beans,
cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical
fruits, and fish, singly or in any combination. They have a water
activity (aw) greater than 0.85 and have a finished
equilibrium pH of 4.6 or below. These foods may be called, or may
purport to be, ``pickles'' or ``pickled ------.'' Carbonated beverages,
jams, jellies, preserves, acid foods (including such foods as
standardized and nonstandardized food dressings and condiment sauces)
that contain small amounts of low-acid food(s) and have a resultant
finished equilibrium pH that does not significantly differ from that of
the predominant acid or acid food, and foods that are stored,
distributed, and retailed under refrigeration are excluded from the
coverage of this part.
(c) Lot means the product produced during a period indicated by a
specific code.
(d) Low-acid foods means any foods, other than alcoholic beverages,
with a finished equilibrium pH greater than 4.6 and a water activity
(aw) greater than 0.85. Tomatoes and tomato products having a
finished equilibrium pH less than 4.7 are not classed as low-acid foods.
(e) Scheduled process means the process selected by a processor as
adequate for use under the conditions of manufacture for a food in
achieving and maintaining a food that will not permit the growth of
microorganisms having public health significance. It includes control of
pH and other critical factors equivalent to the process established by a
competent processing authority.
(f) Shall is used to state mandatory requirements.
(g) Should is used to state recommended or advisory procedures or to
identify recommended equipment.
[[Page 257]]
(h) Water activity (aw) is a measure of the free moisture
in a product and is the quotient of the water vapor pressure of the
substance divided by the vapor pressure of pure water at the same
temperature.
[44 FR 16235, Mar. 16, 1979, as amended at 61 FR 14245, Apr. 1, 1996]
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