Under certain conditions, C. botulinum can grow in foods and produce a powerful toxin which affects the nervous system. Low-acid canned foods provide this favorable environment. When a product is acidified to a pH of 4.6 or less, according to FDA's Good Manufacturing Practices, inhibition of the growth of C. botulinum is assured. FDA does not approve, license, or issue permits for finished food products shipped in interstate commerce. However, all commercial processors of LACF and AF, are required to register their establishments and file processing information for all products with the FDA using appropriate forms.
Forms are available on the web.
For ordering information please refer to the inside backcover of this booklet. While the CFR is published once a year, the Federal Register is published daily, except for weekends and federal holidays. It is the responsibility of the user of this booklet to stay current with FDA's requirements.