The primary reason to test your food product at a lab is to ensure that the product does not encourage the growth of bacteria, which can cause foodborne illness. Test results also gives you piece of mind, knowing that you are producing and selling a legal non-potentially cottage food product.
A: Acidity and water activity provide information about the potential for bacteria to grow in food. The more acidic the food (low pH) and the less water available in the food (low water activity), the less likely the food will promote bacterial growth. A shelf-stable product that does not require refrigeration must have a water activity level (aw) of ≤ 0.85 or an acidity level (pH) of ≤ 4.6 per state food regulations.
Food products that do not typically need lab testing are baked goods (without dairy-based fillings/frostings); candy/confections; plain, berry-based jams/jellies (strawberry, blackberry, blueberry or raspberry); and dry spice mixes/rubs.
To determine if and what test(s) is appropriate for your product, ask these questions:
- Is the product a specialty preserve (low sugar fruit preserve, vegetable preserve or preserve made using a non-standard recipe)? pH and water activity testing required.
- Is product a standard fruit preserve using a standard tested recipe (i.e. strawberry jam, peach jam, grape jelly, etc.)? No testing required.
- Is product an acid using a standard tested recipe and processing methods (i.e. tomato based products; fruit based products or fermented products)? No testing required.
- Is product an acid food using a non-standard recipe (such as tomato based products, fruit based products or fermented products)? pH testing required. (Use of validated processing methods and times is also required.)
- Is product an acidified food using a non-standard recipe (such as pickled vegetables, meat/poultry marinades, some types of salad dressings)? pH testing required. Submit brine (liquid) and solids of pickled products. (Use of validated processing methods and times is also required.)
- Is product a specialty dessert topping or other low acid product containing sugar? pH and water activity testing required.
- Is product a baked good with low-acid ingredients (i.e. herbs, vegetables, cheese, olives, etc.)? water activity testing required.
