I currently am in the beginning stages of creating a cold sauce condiment. I have some issues regarding bacteria, shelf life, etc. Is there an easy way to band-aid my problem until I can spend the money to more efficiently resolve the problems.
I was thinking of adding something simple like a sodium benzoate, or citric acid, etc,. Would any of these actually help me in any meaningful way?
I had it tested and attached the findings, hope this gives more clarity.
Any and all feedback is welcome!!