Saturday, March 9, 2024
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antipasto
cabbage rolls cakes/pastries with whipped cream, cheese or synthetic fillings chop suey creamed corn dairy products (e.g. milk, cream, cheese, yogurt) fermented foods (any food that relies on the growth of micro-organisms to produce alcoholic, acidic or alkaline conditions necessary for fermentation) fish and shellfish foods containing eggs as ingredients (e.g. custards, salads) garlic spreads, pesto guacamole herb and flavored oils hummus jam and jelly (pH 4.7 or higher or Aw of 0.86 or higher) juice (fruit and vegetable) perogies |
pickled eggs
pickled vegetables (vinegar base, pH 4.7 or higher) pies (meat filled, pumpkin, sweet potato, custard [e.g., lemon meringue pie]) processed beans, including baked, refried, and bean salad processed low acid vegetables (e.g. pH 4.7 or higher: beans, asparagus, beets, mushrooms, broccoli, peas) processed meat, sausages relish (vinegar base, pH 4.7 or higher) salsa containing animal protein salsa without animal proteins but with fresh tomatoes as an ingredient when the product is not thermally processed and the pH of the final product is greater than 4.2 sprouted seeds (bean, alfalfa, mung, etc.) tofu whole or cut fresh tomatoes used as ingredient (unless acidified such that the pH of the final food is 4.2 or lower) |