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Equilibrium PH - is it a requirement of US Government only?


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#1 Asanele

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Posted 18 May 2016 - 02:40 PM

good day Quality team. i just need your views regarding the Equilibrium PH is it a requirement for American government only and how about these other Countries . EAU,UK,EU. and South Africa? 

 

Thank you In advance.


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#2 Charles.C

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Posted 18 May 2016 - 03:24 PM

good day Quality team. i just need your views regarding the Equilibrium PH is it a requirement for American government only and how about these other Countries . EAU,UK,EU. and South Africa? 

 

Thank you In advance.

 

Hi Asanele.

 

Can you clarify what product / process/ situation you are referring to ?

 

afaik, pH refers to acidity ?


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Kind Regards,

 

Charles.C


#3 Asanele

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Posted 19 May 2016 - 06:20 AM

 Good day Charles Sorry for getting back to you only now, it's time Zone i guess 

 

product = Sauces 

Process = Low PH/ Acidified (Acidity)


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#4 Charles.C

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Posted 19 May 2016 - 07:16 AM

Hi Asanele,

 

canned, sterilized/pasteurized product in a sauce ?

product = ?

 

If canning, yes the pH is a critical value.

If classified as an acidified food, will be a Regulated Process in USA. Other countries no idea, sorry.

 

See this document -

 

Attached File  pH in canning.pdf   640.83KB   14 downloads


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Kind Regards,

 

Charles.C


#5 Asanele

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Posted 19 May 2016 - 11:25 AM

Hi Charles,

 

Sorry for breaking your head with this. i'm revising my specification sheets for all the product.

As for USA it's a practice already. i'm doing the equilibrium PH

 

i'm also doing the thermal processing (pasteurization) and i'm bottling not canning my Sauces

 

otherwise if you don't have an idea about other countries that should be fine.

 

Again thank you very much for your efford


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#6 Charles.C

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Posted 19 May 2016 - 12:16 PM

Hi Asanele,

 

This is why the pH  is relevant to the specification -

 

Acidified foods have a pH 4.6 or lower; therefore, they need only be pasteurized to be safe. However, they are regulated more stringently than formulated acid foods, simply because any misstep in their production that reduces the ratio of acid to low acid ingredients in the formula could result in a food with ingredients that are not sufficiently acidified. Some portions of the food could then have a pH greater than 4.6. If this mistake is not caught, the result can be a deadly case of botulism.

 

I  anticipate that for the locations you mention (not sure about EAU) the process used will require to be “approved”. But perhaps yr accumulated experience indicates otherwise ?

 

It is conceivable that some locations may be more conservative than "4.6"


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Kind Regards,

 

Charles.C


#7 Asanele

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Posted 19 May 2016 - 12:42 PM

Ok thanks again Charles 

 

my specification is <4.2 which should be fine then as per requirement of 4.6

 

thank you


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