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FDA Implements Stricter Regulations for Acidified Foods to Ensure Safety
According to the FDA, an acidified food is “a low acid food with added acid or acid food(s) to obtain a pH of 4.6 or below, and a water activity greater than 0.85.” While acidified products have an outstanding safety record, recent outbreaks have shown that several pathogens can survive for extended periods.
The Food and Drug Administration (FDA) now requires manufacturers of these products to register their facilities and file scheduled product processes with the agency by 21 CFR 108 and 114.
Support services include assistance in filing required FDA forms, process consultation, Process Authority Letters, and scientific studies to verify process performance. Personal consultation on filing the required processing forms. Process consultation can be conducted via telephone or during an on-site visit.
“Our key scientists have extensive educational backgrounds, personal experience, credentials as process control experts, and numerous successful scientific studies in this field.”
Leading the Way in Scientific Studies for Acidified Foods
When it comes to acidified foods that require a scientific study, like a challenge or preservative efficacy study, to ensure log reduction or organism inactivation, the skilled team at Mérieux NutriSciences has the expertise and tools readily available. Their facility boasts a biosafety level 2 pilot plant, an extensive culture collection, and personnel with years of experience conducting challenge studies by NACMCF guidelines.