Products such as honey and jam sauce are in increasing demand. However, it is important to present the shelf life expectancy in appropriate norms. Microbial growth and spoilage are seen in the products. The main cause of spoilage is yeast. The risk of yeast activity is very slow. The basic solution to preventing all these risks is sterilization. This sterilization can be carried out with ozone or nitrogen.
Sauces are minimally processed foods. Shelf life is also limited. As it is known, some of them have low acidity. The materials used in the preparation of sauces are mostly pasteurized.