METHODS for DEVELOPING NEW FOOD PRODUCTS
water available for microbial growth in a food. Acidified foods are low-acid foods to which acid(s) or acid food(s) are added to reduce the pH to 4.6 or below with an a w greater than 0.85. All processors of these foods must take an FDA-approved course of study often referred to as the Better Process Control School. In addition, companies must also
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