Any foods, other than alcoholic beverages, with a finished equilibrium pH value greater than 4.6 and a water activity greater than 0.85 and also includes any normally low-acid fruits, vegetables, or vegetable product in which for the purpose of thermal processing the pH value is reduced by acidification. Tomatoes, pears, and pineapples, or other juices thereof, having a pH less than 4.7 and figs having a pH of 4.9 or below shall not be classed as low-acid foods.