Among the listed sauces, aioli is identified as a significant risk for food poisoning. This risk primarily arises because traditional aioli often contains raw eggs, which can harbor harmful bacteria such as Salmonella. Many outbreaks of salmonellosis have been linked to products using raw eggs, especially when eggs are not properly handled, stored, or pasteurized. In contrast, tomato sauce and sweet chili sauce are typically cooked, which reduces bacterial risks, while salsa may have some risk due to raw vegetables but is less commonly implicated than aioli with raw eggs. In summary:
- Aioli poses food poisoning risk mainly due to raw eggs (Salmonella).
- Tomato and sweet chili sauces are generally lower risk because they are cooked.
- Salsa has a potential risk from raw vegetables but less than raw egg-based sauces.
Therefore, the sauce among the options most commonly associated with food poisoning risk is aioli.