The sauce that is a risk for food poisoning among common choices is aioli. Aioli often contains raw eggs, which can harbor Salmonella bacteria if not prepared or stored properly. This makes aioli a higher risk compared to sauces like tomato sauce or sweet chili sauce, which are usually cooked and less likely to support harmful bacterial growth. Salsa can also pose a risk since it contains raw vegetables that may carry pathogens, but raw egg-based sauces like aioli have been implicated in multiple outbreaks of foodborne illness. Egg-based sauces such as aioli, mayonnaise, béarnaise, and tartare sauce have been linked to food poisoning outbreaks, mainly due to Salmonella contamination from raw eggs. These sauces need careful handling and refrigeration to minimize food poisoning risks.
