General routine analysis of products, (pH, Water Activity, Headspace, Vacuum etc.) are preformed as a service for the cottage food processing industries in Virginia. The goal of these tests is to help ensure safe products for consumption by the general population. We would like to stress contact with your inspector, as he or she is more familiar with your individual situation.

The Code of Federal Regulations, Title 21 Part 114 defines ACIDIFIED FOODS as those low-acid foods, which have had their pH reduced to 4.6 or lower by the addition of acids or acid foods. Examples include pickles, pickled vegetables (beets, etc) salsa, pumpkin butter, sweet potato butter, barbecue sauces, chow - chow, and relishes. Any product that uses a combination of vinegar or other acid, acid foods (i.e., tomatoes) and vegetables (cucumbers, beets onions, ramps, cabbage, artichokes, cauliflower, squash, peppers (hot or sweet), beans, tropical fruits or any other vegetable) are acidified foods.

The following products are excluded from this part: Carbonated beverages, jams, jellies, preserves, acid foods, (including such foods as standardized and non-standardized food dressing and condiment sauces) that contain small amounts of low-acid foods AND have a resultant finished equilibrium pH that does not differ significantly from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration. There are standards of identity for the above products, please check with FDA, VDACS, or us if you have questions about an exemption.

If you are producing products that do contain a high amount of low-acid foods in one of the above exempted categories, (i.e. hot pepper jelly, pumpkin butter, jalapeno hot sauces etc.) then your products MAY fall under these regulations (Acidified Foods Title 21 Part 114), however, a process authority will need to make that determination for you.  If your products are found to fall under these regulations, you must provide information to FDA and establish a scheduled process.

To submit samples please send:

1. Two samples of your product for duplicate testing.

2. A process flow diagram, complete with processing times and temperatures.

3. A target (final) pH of your product.

4. The name and concentration of your acidulant(s). For example, vinegar is usually at 5% acidity.

5. An attached recipe

6. Your container size.

7. Your filling temperature and holding time.

All recipes are held in strict confidence and are necessary for evaluation of the product. Once a product is tested and a report is filed, it is for the processing and the ratios of the ingredients when analyzed.  If any changes are made to either the ratios of ingredients, container, or processing parameters, the product will need to undergo further testing to ensure a safe product. 

Throughout the year, Virginia Tech and other universities hold several Better Process Control Schools. The purpose of this classes is help you meet the requirements of the Code of Federal Regulations, which states that, “all operators of processing and packaging systems shall be under the operating supervision of a person who has attended a better process - acidified foods school approved by FDA” Operating supervision means that when the product is being produced, at least one person who has attend the school must be present. Information on upcoming session throughout the country can be found at http://www.fpi-food.org/courseschedule.html Please send you samples and direct your questions to:

• Joell A. Eifert at joell.eifert@vt.edu

• Virginia Tech

• Department of Food Science and Technology (0418)

• Blacksburg, VA   24061

• Phone: (540) 231-8697   Fax: (540) 231-9293