Acidified Foods: Food Safety Considerations for Food Processors

The food processing industry is one of the United States’ largest manufacturing sectors, accounting for more than 10 percent of all manufacturing shipments. Concerns over food safety have increased as the industry has been hit by several high profile and large-scale food recalls. Thus, commercial food processors must be vigilant about ensuring the safety of their products. If inadequate or improper manufacturing, processing or packaging procedures are used in the production of low-acid or acidified canned foods serious health hazards, especially Clostridium botulinum, could result. To prevent this, processors must be in compliance with regulations established by the U.S. Food and Drug Administration (F.D.A., U.S. Department of Agricul‐ ture) and state agriculture and health departments across the United States (Barron, 2000).