A question about Mayonnaise
By cyntrow
@cyntrow (8523)
United States
March 1, 2008 9:36am CST
OK, not really about mayonnaise, but about mayonnaise, certain salad dressings, ketchup....Here's the thing. I can walk into my local grocery store and see lines and lines of these condiments lining the shelves of the dry goods section. None are refridgerated. But when I get the condiment home, the label clearly states "refridgerate after opening."
So here's my question. Why does breaking that seal make a difference? If I do not have refridgerate before opening, what makes it so important to be chilly after opening?
Just a curiosity thing. Anyone know?
1 person likes this
3 responses
@anniepa (27955)
• United States
5 Mar 08
Gee, this is a good question; I think with mayo it has to do with the eggs in it so it can spoil if not refrigerated after being opened. I guess when it's sealed, just like with canned goods it's safe but once it's been opened it's not. I have no clue why...lol With ketchup I'm not sure it matters as much and in fact I don't always refrigerate my ketchup. It's the same with some salad dressings, but not all. I assume blue cheese or ranch dressing could spoil if left out but I think the Italian dressing would be OK to leave out. I'm afraid I'm not much help here, am I?
Annie
@cyntrow (8523)
• United States
6 Mar 08
LOL, you know, I don't know anything about chemical reactions and bacterium, except that I have to get my kids an antibiotic everytime the doctor says bacteria infection. You didn't help, but you didn't confuse things more so that is a plus.
Thanks annie,
Cyndi


