410 Ind. Admin. Code 7-21-3

Current through November 6, 2024

Section 410 IAC 7-21-3 - "Acidified foods" defined

Authority: IC 16-42-5-5

Affected: IC 16-42-5

Sec. 3.

(a) "Acidified foods" means low-acid foods to which acid or acid food is added; these foods include, but are not limited to:

(1) beans;

(2) cucumbers;

(3) cabbage;

(4) artichokes;

(5) cauliflower;

(6) puddings;

(7) peppers;

(8) tropical fruits; and

(9) fish;

singly or in any combination. They have a water activity (a_w) greater than eighty-five hundredths (0.85) and have a finished equilibrium pH of 4.6 or below. These foods may be called pickled, such as "pickled cauliflower".

(b) Excluded from the definition of acidified foods are:

(1) carbonated beverages;

(2) jams;

(3) jellies;

(4) preserves; and

(5) acid foods;

(including such foods as standardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food 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.

410 IAC 7-21-3

Indiana State Department of Health; 410 IAC 7-21-3; filed Jan 7, 2002, 10:16 a.m.: 25 IR 1615, eff one hundred twenty (120) days after filing with secretary of state; readopted filed Jul 14, 2008, 2:14 p.m.: 20080806-IR-410080322RFA

Readopted filed 9/10/2014, 2:08 p.m.: 20141008-IR-410140299RFA

Readopted filed 9/10/2020, 2:11 p.m.: 20201007-IR-410200404RFA