Microbiological Risks in Sauces and Dressings: A Review

The global sauce market continues to expand, driven by increased consumption, international trade, and development of new formulations. As a result, ensuring the microbiological safety of sauces has become increasingly important. Although sauces are often considered as low-risk products due to factors such as the presence of preservatives, high acidity, low water activity, and high levels of salts or fat, foodborne illness outbreaks and product recalls continue to occur. Microbial risks vary by the sauce category, as preparation methods, processing conditions, and control measures differ across product types. From a food safety perspective, pathogenic bacteria represent the primary public health concern and are the focus of regulatory control, with requirements varying according to product characteristics and organisms of concern. In contrast, spoilage microorganisms are primarily associated with quality deterioration and reduced shelf-life rather than foodborne illness; their presence may indicate deficiencies in hygiene or process control. Foodborne parasites remain comparatively understudied, and limited surveillance data may contribute to the underestimation of their risks, particularly in regions with constrained food safety systems. Understanding sources of contamination and transmission routes across sauce types is essential for effective safety management. Adherence to appropriate processing conditions, good manufacturing practices, and well-defined preventive controls (PCs) is therefore critical. This review summarizes current scientific knowledge and regulatory considerations related to pathogenic bacteria, parasites, and spoilage microorganisms associated with sauces, highlighting routes of contamination and process-related risk factors. Limitations of current detection approaches and emerging natural preservation strategies are briefly discussed.