Is it safe to ship your bulk fermented pepper puree or pepper mash (unpasteurized) with a standard carrier in hot summer?

We make the pepper puree / mash and then add a small amount of acetic acid.  The acetic acid deters/slows the growth of the harmless yeasts and molds that want to grow in warm weather.  If the product does develop a “veil’ of these harmless yeasts and molds on top of the product, you can scrape it off the top of the pepper mash and then use the mash. Please note that fermented pepper mash must be cooked or have another type of kill step before using.  Our fermented pepper mash contains living lactobacilli for fermentation.