Acidified Foods

We are committed to helping Texas’ processors and manufacturers provide safe, high-quality food products to consumers everywhere. We offer expert evaluation of thermally processed shelf-stable acid and acidified foods. The FDA defines acidified foods as low-acid foods to which acids or acid foods are added and have a finished equilibrium pH of 4.6 or below and a water activity greater than 0.85 (21 CFR 114). These foods are commercially sterile or shelf-stable, meaning sold without refrigeration in hermetically sealed containers (e.g., canned, jars). All shelf-stable acid and acidified foods should be submitted for shelf-life and safety evaluation by a process authority.

A scheduled process for acidified foods is a detailed set of manufacturing steps designed to ensure that the food product will not support the growth of microorganisms that post public health risks. The process must be established by a qualified process authority and includes specific parameters, such as time, temperature, pH, and other critical factors, which must be controlled to ensure the manufacture of safe acidified foods.

We mostly evaluate acid and acidified foods like salsa, hot sauce, salad dressings, pickled products, barbeque sauces and pasta sauces. If you have any doubt if your product qualifies for my testing, please email Dr. Combest, shannon.schmidt@ag.tamu.edu.

Sample Submission for Scheduled Process Evaluation

This two-part process involves (1) submitting samples to Dr. Shannon Combest to conduct the product evaluation and (2) submitting sample to an approved external laboratory to conduct microbiological shelf-life testing.

Part I

Send one container of each product to:

Dr. Shannon Combest
Department of Food Science and Technology
373 Olsen Blvd, Cater-Mattil 130
2253 TAMU
College Station, TX 77843

Include the following information with your sample submission:

• Product ingredient statement. List all ingredients in descending order – from most to least. Be sure to include added water, if any. If using vinegar, note the acid strength stated on the bottle of the brand you use. (e.g., vinegar – 5% acetic acid). Specify if the starting ingredients are fresh, frozen, canned, etc.
• Processing parameters. List the detailed steps to manufacture the products. Be as detailed and specific as possible. For example:
  • Fresh ingredient preparation: Include any fresh ingredient preparation such as washing, blanching, cooking, roasting, etc
  • Sauce preparation and cooking process (blending, cook time and temperature). How long is sauce held at a specific temperature?
  • Filling and packaging: What temperature is sauce when filled into finished packaging (jars, bottles, etc.)? We prefer that you use the hot-fill-hold method.
• Contact information, including address, phone number, email address, etc.

Product evaluations take approximately 4 weeks to complete and will be sent via email from tamu.results@gmail.com. Please include a valid email address with each submission.

There is a $75.00 fee per product to be tested. No results will be sent until payment is received.

Sample Submission Payment Options:

• Please click here to pay with now with a credit card (preferred method)
• Please email Dr. Combest click here to submit a form to be invoiced (Note that results will be sent when payment is received)

Part II

Refer to list of approved laboratories (see the table below); pick the one most suited to your location. Send them two containers of each product. They will incubate one at 25°C and one at 35°C for 30 days. Then they will test for aerobic plate count; lactic acid bacteria; yeast and mold. Remind them to send a copy of lab report to Dr. Combest.

Registration and Process Filing

We will email you the product evaluation form once we receive the microbiological results from the external lab after shelf-life testing. The form will tell you if your product is an acid or acidified food. This form should be kept on file at your place of business. If you are using a co-packer they should have a copy on file.

If you have any acidified foods, you will have follow-up steps including registering with the FDA as a Food Canning Establishment Registration (21 CFR 108.25) using form 2541 and 2541e. For electronic submission go to FDA’s Industry Systems Web site at www.access.fda.gov. Additionally, you must complete and pass the Better Process Control School course for acidified foods. Courses are available online (on-demand) and typically cost $400 or more.