Fridge or cupboard ?

[Kippaxpete]

Simple. Historically, vinegar and sugar were used as preservatives in food items such as ketchup, pickles and chutney to avoid food wastage. Therefore, labelling advising consumers to 'refrigerate after opening' is there purely to avoid manufacturers being sued by unscrupulous tossers falsely claiming to have been made ill by their products. Otherwise, products containing dairy or eggs - such as mayonnaise - should always be stored in the fridge after opening.

 

[Kippax Street 1880]

Ketchup, HP cupboard. Mayo fridge once opened.

 

[stonerblue]

Ketchup, HP cupboard. Mayo fridge once opened.

Not rocket science is it.

 

[kaz7]

Cupboard until open then fridge

 

[PragueBlue]

Cupboard.

 

[urban genie]

depends on which one I can be arsed to open, most of the time I leave it on the kitchen top if I feel lazy

 

[Eccles Blue]

View attachment 84666
I’m cupboard , the missus is fridge
Why refrigerate something then put it on hot food ?

Poll please mods

Bin because it is a plastic bottle!! Tomato Ketchup doesn't taste right from a plastic bottle so bin it!!

 

[snorky]

Cuddy.

 

[Cassandra]

Not rocket science is it.

When I was a food science student I had an assigned holiday job working in the lab at a preserves factory. The factory was old and was in the process of being closed. They made salad cream and brown sauce and had three boiling pans which discharged to the filling line on the floor below. I was told that two of the boiling pans could be used for either salad cream or brown sauce but the third could only be used for brown sauce. On seeking an explanation it was revealed that when the steam was turned on the third one the “steam fly” (cockroaches) came out of the steam jacket and had to be battered with the wooden paddle. The bits didn’t show up in brown sauce but in salad cream ….. Those were the days. I overheard the Chief Chemist telling his assistant (both went on to be very respected members of the Institute of Food Science and Technology) that it was as well they weren’t making meat products otherwise they would have had a major food poisoning incident on their hands.
That was 55 years ago, things are a lot better now.

There is a concept called “hurdle technology” for assessing safety of products. In the case of tomato sauce the reduction in the microbiological load from the heat process plus the acidity, sugar and salt content will give it a long shelf life at ambient temperatures until it is opened. Thereafter probably best kept in a fridge. Main problem would most likely be mould/yeast growth and that is more of a spoilage issue so If you kept it in the cupboard it would probably become unpalatable sooner than if kept in the fridge.

 

[Deleted member 77198]

Cupboard until it’s opened, then fridge until it either goes out of date or it’s used up.