Why Refrigerate?

[Burning Petard]

This will tell you about just how high class are the places where I usually eat out. There is always a ketchup container, along with the salt and pepper, and the fake-and-real sugar packets and usually a mustard container.

I use a lot of ketchup 'at home. I like brown mustard with BLT sandwiches an a few other things. I just noticed the container for both of them at home stated 'refrigerate after opening". Now the county health department around here is very active with its restaurant inspections. I have never heard of a problem with 'bad' ketchup or mustard in a restaurant. I know it is common practice to fill the containers the customers use from big bulk containers. That is one of the jobs for servers during the slow periods, along with filling the salt and pepper shakers. Who knows how old the ketchup really is in the bottom of that container at the end of my table.

So why should I refrigerate the stuff at home? I hate putting cold ketchup on a really good, just off the grill hamburger.

snailgate

[rubato]

Do the experiment and tell us how it works out!

It has a lot of salt, sugar, vinegar and the acid from tomato sauce so it's pretty well preserved IMO.


yrs,
rubato

[Long Run]

I believe that it is okay for awhile (many days or even weeks) unrefrigerated. However, it will stay fresher if it is in the fridge. At a restaurant, they quickly go through their condiments, so it seems unlikely that ketchup would go bad in that setting.

[BoSoxGal]

I don't use ketchup, too sweet & cloying for my taste. But several years ago I began keeping the A1 out of the fridge because I hated it being cool on my burger or steak - even though I don't use it up very quickly, I've never found it to go off.

Similarly, I always keep a stick of butter out on the counter or in the cupboard and have never had one go rancid.

[rubato]

Historically, making butter was a way of preserving the food value of milk for people with no refrigeration.

Many foods are like that, cheese, yogurt, &c.

yrs,
rubato

[oldr_n_wsr]

when I worked in the resturant business (Roy Rogers) the ketchup, mustard and bar-b-q suace bottles were filled then refrigerated every night. (RR had bottles for in resturant use and packets for takeout) Whenever a bottle was empty or near empty they were drained and cleaned and at least once a week, all were emptied then washed with the contents disgarded.

[Jarlaxle]

Costco and Sams Club sell condiment packets...no refrigeration needed.

[BoSoxGal]

Lots of packaging, though, huh? I try to avoid products like that.