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Federal and State Regulations on Selling Fermented Foods

Jacques Overdiep III, Angela Shaw
Fermented foods are low-acids foods (typically fruits and vegetables) subjected to the action of acid-producing microorganisms to reduce the pH of the food to 4.6 or below. Examples of fermented foods are sauerkraut, some pickles, kimchi, and kombucha.

Pages / Length: 6
Publication Date: 08/2020
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Permanent link for this product: https://store.extension.iastate.edu/product/15964