Acidified Foods: What You Need to Know (Without the Boring Bits)
Alright, fermentation fanatics—let’s talk about acidified foods! More specifically, let’s dive into how your local regulatory authority wants you to handle sushi rice, fermenting, and pickling under their Food Control Plan (FCP). Sounds dry? Nah, we’re gonna make this digestible (pun absolutely intended).
First Off, What Is Classed as Acidified Food?
Acidified foods are basically foods that start off low-acid (meaning their pH is higher than 4.6) but get a nice tangy makeover through the addition of acid (like vinegar, lemon juice, or some other pH-lowering agent). This process makes them safer to store and eat because it prevents nasty bacteria—like Clostridium Botulinum (yeah, the one that causes botulism)—from setting up shop.
Why are there acidification rules?
Because improperly acidified foods can turn into microbial crime scenes. If your pH isn’t right, or you don’t follow the proper processes, you might as well be rolling the dice on foodborne illness. And we should be all about preventing that. Now, let’s break down the rules on some of the big players in the acidified food world: sushi rice, fermenting, and pickling.
Sushi Rice: The Secret Acidic Weapon
Sushi is great. Botulism isn’t. That’s why the rules are very particular about how sushi rice is handled. Here’s the deal:
- You must acidify your sushi rice properly
That means adding vinegar to lower the pH to between 3.0 to 4.6. This stops bacteria from thinking your sushi rice is a warm, welcoming home. But, never go below 3.0 as nobody likes to get a burnt throat when they’re chowing down on their fave california roll!
- You have to measure the pH
Guessing doesn’t cut it. You need to actually test the pH with a calibrated pH meter (yes, science!) AND record it.
- Time and temperature control matters
Even when acidified, sushi rice can’t just sit out all day. It needs to be stored, used or discarded within a certain timeframe, check your regulatory authority for timeframes as it changes depending on your region and climate.
- Document everything
Keep records of your pH checks and processes because your auditor or verifier will need to see it and will love it (and so should you, if you want to stay compliant).
Fermentation: Funky, but Safe (Hopefully)
Fermenting food is like a science experiment that actually tastes amazing. But your regulatory body wants to make sure your funky, probiotic-rich creations don’t turn into a petri dish of doom. Here’s what you need to do:
- Keep it salty
Many traditional fermentation processes rely on salt to keep bad bacteria out while the good bacteria (like lactic acid bacteria) work their magic.
- pH is king
If your fermented food isn’t naturally between a pH of 3.0 - 3.6, you’ll need to add acid or adjust your method. In Australia, you’ll also need to check for alcohol content.
- No mystery ferments
Regulatory authorities like controlled environments, not rogue experiments. That means using known, tested fermentation techniques and proper ingredients.
- Label, store & record correctly
Whether it’s kimchi, sauerkraut, or some wild new concoction, you need to document what’s in it, when you made it, how it was processed and your pH measure.
Pickling: Not Just for Your Grandma Anymore
Pickled products are having a moment, and we’re here for it. But before you start jarring everything in sight, make sure you’re following the rules:
- The acid must be strong enough
Pickling requires a vinegar solution of at least 5% acidity to keep things safe.
- Cold vs. hot pickling
If you’re doing cold pickling, they need to be kept in the fridge. Hot pickling gives them a longer shelf life.
- pH matters (again)
Yes, you guessed it. You need to check that your pickled products are stable and sitting at a pH of between 3.0 - 4.6 for New Zealand and below 4.6 for Australia (but don’t go to low Aus, nobody likes sucking on lemons!)
- Safe canning practices
If you’re sealing jars for shelf storage, you need to do it properly—think boiling water baths or pressure canning.
The Golden Rule: Test, Record, and Don’t Be Gross
Your regulatory authority isn’t trying to ruin your food dreams—they just want to make sure people don’t get sick from poorly acidified foods. So if you’re working with sushi rice, fermenting, or pickling, here’s what to keep in mind:
- Measure your pH – No guessing! Use a pH meter and record your readings.
- Follow proper procedures – Whether it’s acidification, salt percentages, or canning methods, stick to tested techniques.
- Track everything – Keep records of your process so MPI (and you) can prove everything is safe.
- Don’t be sloppy – Clean equipment, fresh ingredients, and proper storage make all the difference.
With great acid comes great responsibility. Now go forth and ferment, pickle, and roll sushi like a food safety pro!
Want to stay on top of keeping your acidified food safety records all hunky-dory? Check out Chomp’s food safety app, it’ll save you time and hassle. Follow along for more updates, tips, and definitely no boring lectures.