Carla Schwan, Extension food safety specialist and assistant professor in the College of Family and Consumer Sciences, spoke with The New York Times about the basics of condiment storage.
Many households debate what goes where, but Schwan provides a good rule of thumb: “If you bought it from the refrigerated section at the store, it should stay in the fridge at home.”
Often, the refrigerate after opening notice may be less about health risks and more about quality.
Dressings separate, bright sauces darken and fiery flavors fade, given enough time. Spoilage microbes might even get a foothold, making condiments and other ingredients unpleasant but not unsafe to eat. All of these processes are slowed or even halted in the fridge, according to experts.
Some other tips: Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation, and always use a clean, dry utensil — no fingers — to avoid planting bacteria or the moisture condiments crave.