The process selected by the processor as adequate under the conditions of manufacture for a given product to achieve commercial sterility. This process is in excess of that necessary to ensure destruction of microorganisms of public health significance.
The person or organization that scientifically establishes thermal processes for low-acid canned foods or processing requirements for acidified foods. The processed are based on scientifically obtained data relating to hat or acid resistance of public health and spoilage bacteria and/or upon data pertaining to heat penetration in canned foods. The process authority must have expert […]
For acid-canned foods, the pH of the product or primary ingredient (e.g, green beans) in its natural state before processing. For acidified foods, it is the pH of the primary ingredient (e.g, pimientos) in its natural state before acidification.
For acidified foods, the highest finished product equilibrium pH after processing. For acidified low-acid foods not controlled at pH 4.6 or below, this does not apply if the food if the food receives a heat treatment which alone achieves commercial sterility.
The effective acidity or alkalinity of a solution. pH 7 is the neutral point (pure water). Decreasing values below 7 indicate increasing acidity, while value increasing values above 7 indicate alkalinity.
A heat treatment of food usually below 212oF, intended to destroy all organisms dangerous to health, or a heat treatment which destroys part but not all microorganisms that cause food spoilage or that interfere with a desirable fermentation.