Acidified foods (21 CFR 114.3-114.100).

Part 114 of Title 21 of the Federal Code of Regulations provides for rules and terms to be observed when producing and treating acidified foods intended for human consumption.
This Regulation defines that acid foods as foods that have a natural pH level of 4.6 or below. Acidified foods also means low-acid foods to which acid(s) or acid food(s) are added. Acid foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish.
This Regulation also provides with respect to: current good manufacturing practices; personnel; production and process controls; deviations from scheduled procedures; methodology; and records and reports.