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Refrigerate or not?

I bought some of those spray salaad dressings (an italian one and a balsalmic one) i think they are Wishbone brand. If i dont refrigerate them after opoening what will happen and are they ook to use?

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    1. re: senorbob06969

      I think like any salad dressing, they need to be refrigerated. Will it make you sick if you didn't? I doubt it.

      1. re: senorbob06969

        Spray salad dressings? Good lord, has it come to this?

      2. Did you look on the label? Lots of stuff says "refrigerate after opening" even if it seems a no-brainer. But just to be on the safe side, even if it doesn't, I would refrigerate it. It isn't going to hurt it.

        1. No, the only dressings that need to be refrigerated are ones with cheese in it, like bleu. Mayo doesn't even have to be refrigerated after opening either.

          8 Replies
          1. re: coll

            From the FDA bulletin: Preventing Foodborne Illness
            http://www.fda.gov/fdac/reprints/ding...

            "Always check the labels on cans or jars to determine how the contents should be stored. Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. If you've neglected to refrigerate items, it's usually best to throw them out. "

            1. re: morwen

              Maybe if they've been cross contaminated there could be a problem. I'm basing my knowledge on working in the restaurant supply field for many years; I rarely see dressings, ketchup, mustard etc refrigerated. And never heard of anyone getting written up for that particular offense.

              1. re: coll

                I've worked in the restaurant industry too, running kitchens and lately my own catering. In none of my kitchens were/are dressings and condiments ever, EVER left out at room temp for any length of time let alone for storage, after being opened.

                I just checked the labels for mayo, mustard and ketchup (we make our own dressings) and every one of them says "refrigerate after opening". As a matter of fact, I changed to making our own dressings after receiving cases of a well known brand name meant-to-be-shelf-stable individual foil dressing packets that were spoiled. They had been shipped in summer unrefrigerated. Did they spoil on the truck or were the batches bad from the processor? Don't know, but find it unlikely that batches of three different dressings could all have been bad when they left the plant.

                If I'm using a product from a food manufacturer that says "refrigerate after opening" I'm damn well going to do it because they will most certainly be aware if their product is shelf stable or not. If I'm using a commercial product that doesn't make that statement but my common sense tells me may be adversely affected by room temp storage it's going in the fridge too. Why take chances? Your restaurant clients and inspectors may be willing to gamble with the public's health but I'm not.

                1. re: morwen

                  I'm mostly familiar with Kens b\rand and they always told us that only the dressings with cheese have to be refrigerated. Beu and parmesan specifically. I hate to read their ingredient labels though, sounds like a science experiment. Weirdly enough, I buy gallons of Russian for my husband, and I take out a little and keep that in the fridge, but leave the rest out in the garage for months at a time. Never a problem yet. I know what you mean about the small packets though, they seem to go bad real easy. I know they are a different recipe than the big jars.

                  The deli I worked, we refrigerated the mayo but only after it sat out all day, every day. Always understood that mayo doesn't have to necessarily be refrigerated either. Now this was 20 years ago, so maybe things have changed, especially with people suing everyone.

                  Maybe I've just built up a tolerance after all these years. And maybe mine is very old fashioned advice. What doesn't kill you makes you stronger is my motto ;- } I understand other people's risk tolerance is not the same as mine. So if you have the room, why not put it in the fridge. But no need to be overly worried about it.

                  1. re: coll

                    that would be the above refered to product.

            2. re: coll

              What! All of my life I have heard about refrigerating anything with mayo in it, and being careful when making foods with mayo and how they might go bad, such as salad sandwiches at a picnic. Further, the jars I have all say "refrigerate after opening." What kind of may are you using that would not require refrigeration after opening?

              1. re: RGC1982

                They say mayo actually preserves what it is in, and protects it from spoiling. I was surprised too, but looked it up and found it is true. I believe it is the home made variety that uses unpasturized eggs that is the culprit.

                http://www.chow.com/stories/11088

                OK you guys are weirding me out, I looked it up to make sure I wasn't dreaming.
                http://www2.journalnow.com/content/20...

                (I'm only allowed to use Hellmanns.)

                1. re: coll

                  So not true. In basic micro lab we performed an experiment called tailgate microbiology. We took a bunch of raw chicken, raw beef and potato salad and set them out on the bench for 4 hours then plated them (in the case of the meat before and after cooking on bunsen burners). Anyway the bacteria counts of the potato salad are higher than even raw meat left out for 4 hours. Now potatoes are great for microbial growth they actually used to use potato slices before they came up with agar plates but the point is that while its possible that the counts are lower than potatoes alone there were still more bacteria than in raw meat in a mayo based salad.

            3. Here is a link to an article on how to tell when leftovers have gone bad. It has some good info on guidelines for food safety and storage.

              http://abcnews.go.com/Health/Germs/st...