This project was conducted to determine recipes that can be displayed safely at room temperature and those requiring refrigeration. Recipes were submitted by K-State Research and Extension district/county agents and specialists. A total of 49 recipes, somewith variations, were submitted and tested in duplicate. Recipes were made in a home kitchen and brought to the Kansas Value Added Foods Lab foranalysis. All recipes were tested for acidity (pH), water activity (Aw), and percent soluble solids (% Brix). These factors are crucial to determine the overall safety in the storage environment.
