Wait, Which Condiments Should I Be Refrigerating?

Whenever I visit my parent’s house, I always see a few bottles of condiments on their kitchen table that I usually store in my refrigerator. Heck, I also see expired seasonings sometimes (lol). As for the ketchup and hot sauce sitting out, I do wonder if they should be in the fridge. Or, maybe I should just mind my business and go home.

Most condiment bottles are labeled with directions that indicate whether they should be refrigerated after opening, but does anyone really read them and follow the advice? This topic also makes me think about those condiment bottles on restaurant tables. I wonder if they sit out all evening or if they're refrigerated at the end of the night. And don’t get me started with the bottles probably not being wiped down between guests. Yuck!

Frankly, I think there are a few factors as to why or why not households refrigerate condiments. Depending on where you live, the heat and humidity can probably alter the look and taste of condiments, so in those locations chilling might be more necessary. Some individuals detest cold condiments (hot fries and cold ketchup), while others probably just do what they grew up seeing.

I’m pretty sure that I’m not the only person confused about which condiments need to be refrigerated —or not. To get some answers to these frequently asked questions, I reached out to a food safety expert from the United States Department of Agriculture (USDA) to sort this out once and for all.

Related: The 17 Most Popular Trader Joe's Condiments, Ranked Worst to Best

How Reliable Are the Storage Instructions on Condiment Labels?

Have you noticed the “keep refrigerated” or “refrigerate after opening” statements on bottles? Those along with common phrases like “Best if Used By/Before”, “Sell-By” and “Use-By” indicate quality, store display length and peak quality date, respectively.

“Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law,” says Meredith Carothers, MPH, Public Affairs Specialist of the USDA’s Food Safety and Inspection Service. “If a condiment says 'keep refrigerated' or 'refrigerate after opening' on the label, you’ll want to follow that instruction and keep it refrigerated.”

These terms are useful, but I wish there was a way to list the reason why or why not a condiment should be refrigerated. I guess that’s why we’re writing this article, eh?

Which Condiments Need to Be Refrigerated?

As a general rule, if the condiment contains dairy or eggs, it should certainly be refrigerated because there’s a risk of spoilage and bacteria growth. Because many condiments contain preservatives and acidic ingredients, they can also spoil if left out. Carothers further explains that “refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time. Shelf-stable commercial soy sauce and teriyaki sauce are safe when stored at room temperature after opening.

Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening. Another general rule of thumb is if you purchase a condiment, and it is refrigerated at purchase, that means it must stay refrigerated.”

Wondering about specific condiments? Here's what Carothers has to say.

1. Ketchup – No

This one has been the source of great debate, but from a food safety standpoint, it's ok to keep the ketchup out. (My parents will be thrilled to hear this.) Ketchup is acidic enough that you can leave it at room temperature, though the label does recommend sticking it in the fridge after you open it, which is a way to preserve the flavor longer. The upshot? You don't have to refrigerate it, but you do you.

2. Mustard – Maybe

Most mustards are acidic enough that you won't get sick by leaving them out, but they will hang onto their flavor and color better if you stick them in the fridge.

3. Mayonnaise – Yes

This one is a unanimous yes. It's confusing because mayo is sold unrefrigerated, but once you pop the stop you should stash it in the fridge. Keeping it chilled will keep it from separating and more importantly, will slow down bacterial growth that can cause it to spoil or make you sick. If you happen to leave it out, make a note that the USDA recommends that you toss the jar if the mayo has been at 50 degrees or higher for more than eight hours.

4. Salsa – Yes

Most salsas aren't very acidic, so jarred salsas need to be stored in the fridge after opening. If you bought salsa in the refrigerated section, then it needs to be refrigerated at all times.

5. Salad dressing – Yes and No

If you have a creamy salad dressing, stash it in the fridge. Oil or vinegar-based dressings can be kept out at room temperature.

6. Soy sauce – No

The preservatives in commercially made soy sauce and the condiment's high salt content mean it's ok to keep this one out of the fridge. If it's left in the cabinet for an extended period of time its color and flavor may change, so if you're a very infrequent soy sauce user you may want to consider stashing it in the fridge.

7. Hot sauce – No

Acidic vinegar and a relatively high salt content make this condiment ok to store in the cabinet. That said, like many condiments, the flavor and color may change if it's stored at room temperature for a long time.

8. Jelly/Jam – Yes

Sweet room-temperature jams and jellies are good environments for mold and bacteria to thrive, so you should store the jars in the fridge after you open them.

9. Peanut butter – Yes and No

If you buy commercial peanut butter (vs. the natural kind), you can leave it out. Natural peanut butter should be stashed in the fridge because it doesn’t contain preservatives or stabilizers and the oil may go rancid if you keep the jar in the pantry and don't go through it quickly enough.

10. Honey – No

Because of honey's very low water content and pretty high acid levels, it doesn't really go bad, so you can store it in the cabinet. If you stick honey in the fridge it can thicken and crystallize, which might not be the texture you want for most of your honey uses.

Does Refrigeration Affect the Shelf Life or Quality of Condiments?

It sure does! For instance, keeping ketchup on the counter is fine, but over time it will darken and may not taste as fresh. Refrigerating your ketchup can help it tastes better longer.

According to Carothers, “refrigeration will extend the shelf life and maintain quality for most condiments, even those that don’t need to be refrigerated for safety (e.g. ketchup, mustard, oil/vinegar based dressings). This is because microorganisms and foodborne illness bacteria don’t multiply as quickly (or at all) in refrigeration temperatures vs room temperature.”

As for the condiments bottles in restaurants, she theorized that “condiments get used very often in restaurants, and are therefore finished quicker than the condiments in the average consumers’ home." This means that there's "a fast enough turnover before they start to spoil or lose quality in a largely noticeable or detrimental way,” she says.

Another consideration for refrigeration is the level of salt or vinegar the condiment has, which has the potential to preserve the flavor. However, over time, the color and flavor of these types of condiments (e.g., hot sauce) could be extended if they're refrigerated.

What Are the Risks of Not Refrigerating Condiments That Should Be Kept Cold?

You may need to take several days off of work and see a doctor because consuming non-refrigerated condiments that should be in the fridge, like mayonnaise, can make you sick. When in doubt, read the label. The manufacturer has instructions that have been tested, so they know what they’re talking about.

How Long Should You Keep Condiments in the Refrigerator?

Now that we have guidelines on which condiments should be refrigerated, how long should we keep condiments? The quickest way to tell is to take a look at the bottle and the contents, smell it and look at the expiration date . Not all expired food is bad, but use your eyes first. If there’s mold or an abnormal smell, toss it!

And if you're the kind of person who likes a list, here's what the USDA recommends:

• Olives: 2 weeks
• Chutney: 1 to 2 months
• Pickles: 1-3 months
• Horseradish: 3 to 4 months
• Ketchup, cocktail or chili sauce: 6 months
• Mustard: 12 months

I don’t know about you, but I probably need to start labeling when I open items so that I can know when I should throw them away. Check out the USDA’s handy Food Product Dating sheet for more information on dates and product phrases.

Sources:

• Meredith Carothers, MPH, Public Affairs Specialist, Food Safety and Inspection Service, United States Department of Agriculture
• USDA.gov, How Long Can I Keep Condiments in the Refrigerator?
• FDA.gov, Guidance on Labeling of Foods That Need Refrigeration by Consumers

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