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<OL> <LI> To evaluate the potentially hazardous nature of six canned quick bread recipes and six salsa recipes (as varied as possible) obtained from the Internet and popular magazines,based on pH and water activity measurement; <LI> To evaluate the survival and outgrowth of C. sporogenes spores in two different formulations of canned quick bread recipes obtained from the Internet; <LI> To develop a consumer extension publication based on the results of the research study; <LI> To develop, adapt and pilot a train-the-trainer lesson plan and media materials for extension agents detailing current safe food preservation recommendations for popular foods such as salsa.
More questions are answered annually on food preservation than any other type of question in family and consumer sciences, and the North Dakota State University food preservation home page accounts for about one-third of the organization's Internet "hits". With the proliferation of the Internet, canning and other food preservation information has become widely available, with untested recipes shared among web users and circulated on home pages. Improperly canned food could pose a public health threat due to the possibility of botulism toxin. Recently, interest in home food preservation has grown and county extension agents have expressed concern in responding to questions about foods that have been improperly canned, particularly salsa products and canned quick breads. The long-term goal of this project is to determine the safety of home-canned food recipes and disseminate this information to consumers through consumer education directed by Extension outreach programs.