The low acid canned food industry specializes in the production of canned food products with a pH level above 4.6 and a water activity greater than 0.85. These products include a variety of vegetables, meats, poultry, and seafood. Ensuring the safety and quality of low acid canned foods involves stringent processing and testing to prevent microbial contamination, especially Clostridium botulinum.
Contract Laboratory can help you with all your Low Acid Canned Food (LACF) testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:
Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Low Acid Canned Food (LACF) finished products, processes, systems, in-process materials, raw materials and components such as:
We can help with all your Low Acid Canned Food (LACF) lab testing and scientific research needs! Call 1-855-377-6821 or
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