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About Joseph Frank
Expertise
Biofilm and pathogen control in food processing including Salmonella, Listeria, E. coli O157:H7 and spoilage microorganisms. Sanitation in meat, dairy, and fresh produce industries.

Experience
Employment history: Professor in the Department of Food Science and Technology at the University of Georgia for 23 years. Teach food microbiology and food fermentations classes.

Organizations: IFT, IAFP, ADSA, ASM

Publications: Journal of Food Protection, Journal of Food Science, Journal of Food Safety, Letters in Applied Microbiology.

Awards: Gist Brocades Research Award from the ADSA

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Food Engineering/Manufacturing - preserving hot sauce

Expert: Joseph Frank - 1/23/2002

Question
Hello! I am developing my own line of hot sauce. I do not cook the hot sauce and I am looking for something to add as a preservative. I have read that sodium benzoate is useful for this because it will inhibit the growth of micro-organisms. But there is wine and sherry in this recipe that contain alcohol, so wouldn't that do the same thing? Any advice would be appreciated.

Answer
You will not have sufficient alcohol in your product to inhibit spoilage microorganisms. Also, make sure you have enough acidity to maintain your shelf life. The higher your acidity and salt the less need there is for a preservative. Of course this also affect your flavor.

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