Section 410IAC7-24-3. "Acidified foods" defined

   (a) "Acidified foods" means low-acid foods to which acid or acid food is added. The term includes, but is 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. These foods have an a_w greater than eighty-five hundredths (0.85), a finished equilibrium pH of 4.6 or below, and may be called pickled, such as "pickled cauliflower".

  (b) The term does not include:

(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 7-24-3; filed Oct 13, 2004, 12:30 p.m.: 28 IR 822; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)