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Sauces shelf life can be increased if it is reffrigerated, as refrigeration (low temperature) may be regarded as a technique of preservation.
Properly acidifying food to a pH of4.6 or less will inhibit the growth and formation of toxins from the bacteria that cause botulism. Acidification cannot take the place of proper sanitation and care in manufacturing. The manufacturer must therefore adhere to the highest standards of cleanliness and product protection.
Even if manufactured with proper acidification and sanitation, a food product may still be spoiled by bacteria, yeasts, and molds. To prevent this spoilage, processors usually heat acid acidified foods to180°F and package them hot. This process kills yeast and mold spores on the products and in the container and cap. Before the product is placed in cardboard cases it should be cooled to prevent "stack burn." Some products should not be heated. In those cases, more acid should be added, chemical preservatives should be used, or both. Sodium benzoate and potassium sorbate are the preservatives commonly used. They are often used together to take advantage of their combined effects.
