Classifying Your Food as Acid, Low-Acid, or Acidified

Virginia Cooperative ExtensionBacon, Karleigh2019-08-062019-08-062019-04-22http://hdl.handle.net/10919/92847Discusses concerns about foods and microorganisms, including canned foods, and the regulations regarding these foods.3 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.EntrepreneurshipFood BusinessClassifying Your Food as Acid, Low-Acid, or AcidifiedFood Entrepreneurs Series: Rules and RegulationsExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-63/FST-63NP_PDF.pdfcanned productsClostridium botulinumlow acid foodsRegulations