Section 410IAC7-21-3. "Acidified foods" defined

   (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 (a_w) 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. (Indiana State Department of Health; 410 IAC 7-21-3; filed Jan 7, 2002, 10:16 a.m.: 25 IR 1615, eff one hundred twenty (120) days after filing with secretary of state; readopted filed Jul 14, 2008, 2:14 p.m.: 20080806-IR-410080322RFA; readopted filed Sep 10, 2014, 2:08 p.m.: 20141008-IR-410140299RFA)