Acid vs. Acidified Foods: Microbiological Safety, Spoilage, and Regulatory Considerations On-Demand Webinar

When it comes to food safety and regulatory compliance, acidified foods stand out as a unique category that demands careful attention. These shelf-stable products, ranging from pickled vegetables to tangy condiments, rely on precise pH control and proper processing to ensure they remain safe and stable for consumers. 

But what exactly qualifies as an acidified food? An acid food? Which classification does your product fall under — and what regulations must you follow to stay compliant? 

In this webinar, we’ll simplify the complexities of acid and acidified foods, breaking down key factors regarding microbiological safety, stability, and regulatory compliance. 

Topics Include:

• Considerations for product formulation
• Identification of pertinent pathogens and spoilage organisms
• Discussion of acid vs. acidified classification and associated regulatory requirements
• Review of common processing methods, including thermal processing, hot-filling, and cold-fill-hold
• Recommendations for conducting effective pathogen and spoilage organism challenge studies

Whether you're a food manufacturer, quality assurance professional, or regulatory expert, this webinar promises to provide essential guidelines you need to ensure your products meet microbiological standards and comply with the appropriate regulations. 

Watch the Webinar On-Demand!