410 IAC 7-21-3 "Acidified foods" defined

Sec. 3. (a) "Acidified foods" means low-acid foods to which acid or acid food is added; these foods include, but are not limited to: (1) beans; (2) cucumbers; (3) cabbage; (4) artichokes; (5) cauliflower; (6) puddings; (7) peppers; (8) tropical fruits; and (9) fish; singly or in any combination. They have a water activity (aw) greater than eighty-five hundredths (0.85) and have a finished equilibrium pH of 4.6 or below. These foods may be called pickled, such as "pickled cauliflower". (b) Excluded from the definition of acidified foods are: (1) carbonated beverages; (2) jams; (3) jellies; (4) preserves; and (5) acid foods; (including such foods as standardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration.