COLUMBIA, Mo. – University of Missouri Extension’s food safety expert is hosting a training in acidified foods in April. Kantha Channaiah will teach the FDA-recognized Better Process Control School April 17-18 in Columbia.

What are acidified foods?

Acidified foods are low-acid foods to which acid is added to lower pH to below 4.6. These foods typically undergo intentional acidification (e.g., acetic acid or citric acid) to prevent the growth of pathogenic bacteria, particularly Clostridium botulinum. These foods have a water activity greater than 0.85 and a finished equilibrium pH adjusted to 4.6 or below. Examples include salsas, pickles, hot sauces and dressings.

Regulations

The U.S. Food and Drug Administration regulates acidified foods, mandating proper acidification, thermal processing, monitoring and recordkeeping to ensure safety. Persons canning acidified foods need to follow the requirements for acidified foods in addition to Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

The Missouri State Acidified Food Regulations are based on Title 21, Part 114 of the Code of Federal Regulations, which requires review by a processing authority and for personnel to attend a Better Process Control School (BPCS). The commercial processor is also required to manufacture these foods in an inspected kitchen and register the facility with the FDA. “It should be noted that each county in Missouri has a distinct regulation for producing and processing food products for human consumption,” Channaiah said.

“It's crucial to consult with your local health department to ensure that all local ordinances and permits are in place,” he added. “For detailed information and guidance, producers are encouraged to contact the Missouri Department of Health and Senior Services or consult the Missouri Food Code.”

Topics covered in this course include:

• Introduction to microbiology of thermally processed foods.
• Sanitation for retorts and atmospheric cookers.
• Closure of glass and twist-off plastic containers.
• Introduction to thermal processing and mild thermal processing.

Those who finish the course will receive a Certificate of Course Completion to fulfill the training requirement of the FDA acidified food regulation.

Register for the BPCS training at http://muext.us/BPCS2025.

Training is 8:30 a.m.-4 p.m. Thursday, April 17, and 8:30 a.m.-noon Friday, April 18, at the Eckles Event Center, Room 154, 1406 E. Rollins St., Columbia. Cost is $450.