let's talk sauce & Safety
Here's some info regarding food safety and the processes I take to ensure the cleanest, most sanitary production process for all of my sauces.
First off, I do not have any official qualifications or certifications in food safety nor claim to have these in any way. I do, however, do my research to the highest intensity and will not serve anything I would not consider 100% safe to consume.
Sanitizing and Sterilization
Sterilization is incredibly important to ensure no bacterial growth in the foods from any contaminated source. To ensure sterilization, I use a product called Starsan which is a no-rinse sanitizer for surface sanitation. I use this before, during, and after the entire process of making and bottling a sauce.
Fermentation
Fermentation has been around for thousands of years and even dates back as far as 7000 BC in Neolithic China. Fermentation is one of the safest forms of preservation and keeping your food safe to eat after a long period of time without refrigeration. The process in Hot Sauce Fermentation utilizes a 'good bacteria' known as Lactobacillus. This good bacteria also helps in creating probiotic benefits in the food it ferments as well as making it taste great and unique!
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Utilizing fermentation the Lactobacillus processes the natural sugars and starches in the food to produce carbon dioxide and lactic acid. This naturally occurring lactic acid helps create a hostile environment for any bad bacteria that may try to grow. This results in a pH level that is below 4.6 and creates a shelf stable product that does not require refrigeration. However, refrigerating a fermented sauce will make it last much, much longer!