Industry Guidance for Acidified Foods Workshop


September 18, 2015
8:30 am – 4:30 pm


Introduction to Acidified Foods

Applicable U.S. Regulations for Acidified Foods

Meaning, Standardization and Determination of pH

Acidified Food Microbiology

Developing Processes for High Acid and Acidified Foods

Heat Resistance of Important Microorganisms in Acidified Foods

Guidelines on How to Distinguish Acid from Acidified Foods


Laboratory Session:

Sample Preparation

Standardization of pH Meters and pH Determination

Direct Batch Acidification Procedure

Titration Procedure

Calculating Titratable Acidity

Results Interpretation