Oh, and in case you're wondering, sugar "binds" water so as to make it unavailable to microbes. Compare a glass of water to a wet sponge. It's something like that.
A sufficiently high sugar content will indeed prevent bacterial growth but the equation must consider the entire recipe. In other words, a sugar to everything else ratio. Since the other ingredients are unknown, the answer defaults to "yes".
Technically, to determine if a food is or is not potentially hazardous (does or does not require refrigeration), both the pH (acidity) and aW (water activity level) must be measured, a process which requires laboratory equipment. When in doubt, keep it cold.
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Oh, and in case you're wondering, sugar "binds" water so as to make it unavailable to microbes. Compare a glass of water to a wet sponge. It's something like that.
A sufficiently high sugar content will indeed prevent bacterial growth but the equation must consider the entire recipe. In other words, a sugar to everything else ratio. Since the other ingredients are unknown, the answer defaults to "yes".
Technically, to determine if a food is or is not potentially hazardous (does or does not require refrigeration), both the pH (acidity) and aW (water activity level) must be measured, a process which requires laboratory equipment. When in doubt, keep it cold.
Yes.