Critical Factors in the Manufacture of Acidifted Vegetables and Vegetable Products

All of us have bought canned foods, especially canned vegetables (corn, beans, shallots, and so on). Most canned vegetables are considered as low acid canned foods (LACF). To avoid the potential of botulism, the manufacture of such food products is tightly controlled by the federal government (U.S. Food and Drug Administration), for both domestic and imported products. The regulations have been in existence for many years and can be obtained from the U.S. Food and Drug Administration (FDA) in a variety of ways. All manufacturers of such products should become thoroughly familiar with such regulations.