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Shelf Life Expectation for Cream-Based Pepper Sauce Without Preservatives

Started by , Apr 17 2025 10:45 AM
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Hi,

 

I am wondering if anyone would know what shelf-life to expect from a cooked cream based Pepper Sauce.

No additives or preservatives...

 

Thanks

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How is it packed into the containers, and is it refrigerated or frozen

Hot filled or filled cold?  Does it receive a 6 log reduction for C. bot if chilled?  Or is it heat processed in the packaging?

Hot Filled, Lidded & Blast chilled.

 

We have 28 days on it at the moment , but i am wondering if it can be extented much..

Hot filled after a 90/10 cook?  This is sussle territory.  I'm going to go back to recommending the Chilled Food Association as a UK body.  Not sure if there's similar in Ireland.  

New publication: Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum - Chilled Food Association

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