A food expert has weighed in on the ketchup debate to reveal the ‘common’ mistake people are making when it comes to storing the condiment – and it could be making you sick
The age-old debate about whether ketchup should be stored in the fridge or the cupboard has been a topic of contention for many. While some enjoy their sauce chilled, others prefer it at room temperature. However, a food safety expert has now clarified this common conundrum.
Jabraan Ahmed, a food safety specialist from meat suppliers Saffron Alley, is warning against a “common” storage error. According to a survey conducted by the company, 59 per cent of Brits are keeping their ketchup in the cupboard. The expert explained: “Storing ketchup in the fridge ensures it lasts longer avoiding the breakdown of ingredients at room temperature.
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“If the ketchup bottle is stored outside the fridge during summer it can result in fruit flies laying their eggs or leaving bacteria on the lid.” He also suggested that the sauce might taste better when stored in the fridge.
If you’re not a fan of overly cold ketchup, simply take it out of the fridge five to 10 minutes before using it, reports the Express. Mayonnaise is another condiment that should be refrigerated to extend its shelf life and preserve its flavour.
If mayo has been left out of the fridge for more than two hours, particularly in the summer, it’s best not to consume it.
When it comes to where in the fridge these condiments should be stored, Jabraan recommended the door.
He advised: “Store condiments, sauces and drinks in the fridge door. Avoid placing perishable items like milk and eggs in the door, as it’s the warmest part of the fridge.”
Storing food in the correct place within a fridge is crucial, especially for dairy items and meats. The specialist advised: “Place dairy products and eggs on the middle shelves, where the temperature is slightly cooler than the top but still consistent.
“Do not store them in the side of the fridge, this will cause uneven flow to the eggs, potentially causing them to go off.”
To avoid any risk of cross-contamination, it’s vital to keep meat and fish on the bottom shelf contained in sealed boxes to stop juices from leaking onto other foods.
