Abstract

Hot sauce is a globally popular condiment with a long history of consumption and commercialization. Its production involves a combination of acidified ingredients, including peppers, vinegar, salt, and spices, which contribute to its characteristic flavor and microbial stability. Despite its inherent antimicrobial properties, hot sauce is not immune to food safety risks. This review provides a comprehensive analysis of the potential hazards associated with hot sauce production, offering critical insights for food manufacturers, regulators, and researchers to enhance food safety and quality control. Key microbial, chemical, and physical hazards are examined, including Clostridium botulinum contamination, acid-tolerant pathogens, lead adulteration, undeclared allergens, and foreign material contamination. Additionally, regulatory requirements for hot sauce production in the United States, including compliance with 21 CFR 114 (Acidified Foods Regulations) and the Food Safety Modernization Act (FSMA), are discussed in detail. The review also explores challenges faced by hot sauce manufacturers, particularly small-scale processors, in ensuring compliance with food safety regulations while maintaining consumer-driven product innovation, such as preservative-free and low-sodium formulations. Understanding these risks and regulatory requirements is crucial for producers to manufacture safe, high- quality hot sauce. Future research should focus on validating novel preservation techniques and optimizing processing methods to improve both safety and shelf-life.

Keywords

hot sauce, Clostridium botulinum, acidified foods, FSMA, microbial safety, value-added processing, foodborne pathogens