Should you store the ketchup bottle in the fridge or not? As Fourth of July gatherings approach, Americans are stocking up on barbecue essentials. But once the picnic is over and the ketchup bottle is open, where should it be stored? Should it go on the cupboard shelf with maple syrup, honey, and soy sauce? Or should it be refrigerated like processed eggs, mayonnaise, and salad dressing?
The debate on ketchup storage is so intense and widespread that even Kraft Heinz has shared its opinion on the matter more than once. Recently, the UK branch tweeted: “FYI: Ketchup. goes. in. the. Fridge!!!.” In a subsequent Twitter poll, over 62% of respondents said they refrigerate the condiment, while 36.8% admitted to keeping it in the cupboard.
However, in 2017, the brand was more cautious, informing the Today show, “Because of its natural acidity, Heinz Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions. We recommend that this product, like any processed food, be refrigerated after opening. Refrigeration will maintain the best product quality after opening.”
On the other hand, Hunt’s stated in the same year that the storage question is “truly a matter of choice”, while Muir Glen also recommended refrigeration.
So, which is the right way? Many comments on the recent tweet expressed that refrigerating ketchup keeps it fresh, while others were hesitant about putting cold ketchup on warm food. One user wrote, “Cold ketchup? Ewww no”, and another mentioned placing the bottle “on the counter ready to be used at any moment.”
Food safety experts suggest that while ketchup can be stored at room temperature, it generally tastes better when refrigerated. Martin Bucknavage, a food safety specialist at Penn State University, expressed his surprise at the controversy and advised, “If you want to maximize the quality of your ketchup, you keep it in the fridge.”
Bucknavage explained that although some restaurants leave room-temperature ketchup on tables for customers, they should refrigerate the bottles at the end of the day. He also noted that restaurants go through ketchup bottles more quickly than households, making storage less important.
He highlighted the potential for mold to develop in the top of an open bottle that is left out for an extended period. Personally, he stores his ketchup in the fridge to maintain its thickness and prevent separation. When the liquid comes out first, it drips onto the bun and irritates him.
Dr. Melvin N. Kramer, president of EHA Consulting Group specializing in food safety, said that while it’s unlikely for someone to get sick from room-temperature ketchup, the condiment retains its quality better when refrigerated. Refrigeration helps preserve the taste, flavor, and longevity of the product.
Dr. Kramer emphasized that the longer ketchup remains on the shelf, the more nutritional value it loses. However, let’s face it, no one consumes ketchup for its health benefits, except maybe for the school lunch program (in 1981, Ronald Reagan’s administration attempted to classify ketchup and pickle relish as vegetables).
Dr. Donald W. Schaffner, an extension specialist in food science and distinguished professor at Rutgers University, agreed that leaving ketchup at room temperature is unlikely to cause serious illness. Condiments like ketchup contain acid, salt, and added sugar, acting as preservatives. The recommendation to refrigerate is primarily a precautionary measure.
According to Schaffner, home users need not be overly cautious. The risk of microorganisms contaminating the ketchup container and causing illness is very low. He joked that one would probably not get food poisoning from room-temperature ketchup unless they deliberately tried to. Only extremely foolish actions would increase the risk.
Ultimately, Schaffner concluded that storing ketchup at room temperature carries the greatest risk: it may not taste as good as when refrigerated. Therefore, the best way to store ketchup is simply “whatever way you want.”
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