Frankfurters served hot in long, soft rolls with mustard, tomato ketchup, or other condiments — a fixture of American food culture, especially popular in the USA. They are fully cooked emulsion sausages, but their safety still depends on proper manufacturing controls, correct reheating, and protection from post-cooking contamination during handling and service. Because they are often held warm at food-service outlets, time-and-temperature control at the point of sale matters as much as factory hygiene, and listeria control is a specific concern for ready-to-eat sausages.