Hot dog


A hot dog (sometimes called a hotdog) is a sausage that is grilled or steamed and served in a slit of partially sliced bread. The sausage can also be referred to as a hot dog. A wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen, often known as frank) is used. The names of these sausages are frequently used to refer to the dish in which they are served.

It’s considered a sandwich by some. Hot dog preparation and condiments differ from country to country. Mustard, ketchup, mayonnaise, relish, and cheese sauce are frequent condiments, whereas onions, sauerkraut, jalapeos, chilli, grated cheese, coleslaw, bacon, and olives are common garnishes. [requires citation] Corn dogs and pigs in a blanket are two hot dog variations. The Nathan’s Hot Dog Eating Contest and the Oscar Mayer Wienermobile are two cultural icons of the hot dog.

These sausages were culturally imported from Germany and quickly became popular in America. In the United States, it became a working-class street snack, sold from stalls and carts. Baseball and American culture were inextricably linked with the hot dog. Although the hot dog is most closely associated with New York City and its cuisine, it gradually grew popular throughout the United States over the twentieth century. Its preparation varies across the country, and it has become a key component of various regional cuisines, such as Chicago street food.

Health risks

Although hot dogs are cooked during the manufacturing process, it is nevertheless advised that they be heated to at least 165°F (75°C) before eating.


Most hot dogs are heavy in fat and salt and contain the preservatives sodium nitrate and sodium nitrite, which contribute to the World Health Organization’s classification of nitrate-containing substances as group 1 carcinogens, however, this has been challenged. As a result of these health concerns, manufacturers are now selling turkey and chicken franks, as well as uncured, low-sodium, and “all-natural” franks. Because hot dogs are made at moderate temperatures, they have lower levels of carcinogenic heterocyclic amine (HCA) than other forms of ready-to-eat animal products.

According to a study published by the American Institute for Cancer Research (AICR), eating one 50-gram portion of processed meat per day (about one hot dog) raises the risk of colorectal cancer by 20% over time. Thus, daily consumption of a hot dog raises the risk of colon cancer from 5.8% to 7%. The AICR’s public awareness campaign has been branded as “attack advertisements.” A class-action complaint was launched by the Cancer Project, requesting that warning labels be placed on the packaging and at athletic events.

If not heated properly to kill microorganisms, hot dogs, like many meals, can cause sickness. Ingredients found in an unopened package of hot dogs have the potential to promote Listeria bacterium development. Listeria monocytogenes can also cause dangerous infections in newborns and pregnant women, and it can be passed from mother to child throughout pregnancy or after birth. Adults with immune systems that have been weakened may potentially be damaged.


Due to their size, shape, and ubiquitous consumption, hot dogs present a significant choking risk, especially for children. A study in the US found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs. The risk of choking on a hot dog is greatly reduced by slicing it. It has been suggested that redesigning the size, shape, and texture of hot dogs would reduce the choking risk.

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