Low-acid foods

Low-acid foods means any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85. Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classed as low-acid foods.

Source

21 CFR § 113.3

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Scoping language

For the purposes of this part, the following definitions apply:

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