When it comes to food safety and regulatory compliance, acidified foods stand out as a unique category that demands careful attention. These shelf-stable products, ranging from pickled vegetables to tangy condiments, rely on precise pH control and proper processing to ensure they remain safe and stable for consumers. 

But what exactly qualifies as an acidified food? An acid food? Which classification does your product fall under — and what regulations must you follow to stay compliant? 

In this webinar, we’ll simplify the complexities of acid and acidified foods, breaking down key factors regarding microbiological safety, stability, and regulatory compliance.  

Topics Include:

• Considerations for product formulation
• Identification of pertinent pathogens and spoilage organisms
• Discussion of acid vs. acidified classification and associated regulatory requirements
• Review of common processing methods, including thermal processing, hot-filling, and cold-fill-hold
• Recommendations for conducting effective pathogen and spoilage organism challenge studies

Whether you're a food manufacturer, quality assurance professional, or regulatory expert, this webinar promises to provide essential guidelines you need to ensure your products meet microbiological standards and comply with the appropriate regulations. 

Meet the Presenters

Martha Kimber serves as a Senior Technical Manager in the Advanced Food Microbiology team at the Eurofins Micro Lab in Fresno, CA. This team was formerly known as the Food Safety group at The National Food Lab. She has been part of this team for over 14 years and specializes in providing clients with process authority support and customized challenge studies for a variety of food products, based upon their regulatory requirements and research objectives. Prior to Eurofins, Martha worked at Hain Celestial, the California Department of Public Health Food and Drug Lab, and Hall Wines. Martha holds a BS in Microbiology from UC Davis, and an MS in Food Science from UC Davis. Her graduate work focused on the postharvest microbiological safety of tree nuts.

Ashwini Wagh serves as a Senior Scientist in the Advanced Measurement Sciences team at The Clorox Services Company in Pleasanton, CA. She partners with multiple R & D and quality teams at Clorox. She has been a part of Clorox for almost 11 years, in the capacity of a product developer and a microbiologist. She helps the Foods and Cosmetic R & D teams work on microbiology risk assessments to support multiple product launches to market every year. Prior to Clorox, Ashwini worked at Mead Johnson Nutrition. Ashwini holds a Ph.D. in Food Science and an MS in Biochemistry from Utah State University.

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