Bridging the Gap: Integrated Research and Extension in Support of Small Processors of Acidified Canned Foods

1. To fill knowledge gaps in the regulatory framework for acidified foods, including: a. Development of linear models for thermal processing of acidified foods with pH above 4.1 (pH 4.1-4.6) that meet microbial-destruction targets. b. Determination of the pH, organic acid, and environmental conditions (temperature, dissolved oxygen) that allow spoilage bacilli such as Alicyclobacillus species, Bacillus coagulans, Bacillus licheniformis, and others to grow and potentially raise pH of acidified foods. c. Determine cold fill hold times and temperatures that assure safety for food with a pH value above pH 3.3.