SkydiveNFlorida 0 #1 January 24, 2005 Any chemists out there care to explain? If the item did not need refrigeration before opening, why does it need refrigeration after opening? Is there some oxidation going on that spoils some food, or renders it less potent? For instance, soy sauce recommends refrigeration after opening, but, I never used to do so and never had a problem. Fish Sauce says refrigerate after opening... if it didn't need it before opening, why does it need it afterward? Recommended reading is always appreciated:) thx! -A Quote Share this post Link to post Share on other sites
turtlespeed 226 #2 January 24, 2005 QuoteAny chemists out there care to explain? If the item did not need refrigeration before opening, why does it need refrigeration after opening? Is there some oxidation going on that spoils some food, or renders it less potent? For instance, soy sauce recommends refrigeration after opening, but, I never used to do so and never had a problem. Fish Sauce says refrigerate after opening... if it didn't need it before opening, why does it need it afterward? Recommended reading is always appreciated:) thx! -A if it was sterilized or close to steril when it was packaged - anything introduced from the air may grow like it was in a petri dish. Refrigeration slows that process down.I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #3 January 24, 2005 How do they determine which items are susceptible to bacterial growth, and which are not (ie, what needs refrigeration after opening?) thx -A Quote Share this post Link to post Share on other sites
CrazyIvan 0 #4 January 24, 2005 QuoteHow do they determine which items are susceptible to bacterial growth, and which are not (ie, what needs refrigeration after opening?) thx -A Read the label __________________________________________ Blue Skies and May the Force be with you. Quote Share this post Link to post Share on other sites
turtlespeed 226 #5 January 24, 2005 QuoteHow do they determine which items are susceptible to bacterial growth, and which are not (ie, what needs refrigeration after opening?) thx -A Testing?I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #6 January 24, 2005 I guess. I just find it odd. Many things such as peanut butter, ketchup, mustard, even butter were not refrigerated at my house as a kid. I find myself following these remarks blindly, refrigerating almost every product I buy, including those that my mother never refrigerated and we never had a problem with. I guess I am just looking for where the line is. Why is it important to refrigerate so many things. Hell, soy sauce is fermented soybeans FAIK, so why would you refrigerate something that was fermented? Are they just covering their asses, or is this really such a necessity? And, is it more a necessity for certain items than others? I found this cool website, which of course mentions the bacteria thing, but it is just too brief for my liking. I would like to get a good explanation of what and why here. But, cool quick answers to a buncha stuff here http://www.drgreene.com/21_442.html Thanks! :) -A Quote Share this post Link to post Share on other sites
jumper03 0 #7 January 24, 2005 wait until the end of the semester and then you tell us. Scars remind us that the past is real Quote Share this post Link to post Share on other sites
CieloDiosa 0 #8 January 24, 2005 QuoteFish Sauce did anyone else find this funny!? ~boogie ho!! pull before impact! L.A.S.T#14, PMS #309, Ci EL O DI O SA Quote Share this post Link to post Share on other sites
turtlespeed 226 #9 January 24, 2005 QuoteQuoteFish Sauce did anyone else find this funny!? No. Why?I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
sunshine 2 #10 January 24, 2005 Whatever happened to alanab's forgotten bread? She was all worried about it before she went to eloy. ___________________________________________ meow I get a Mike hug! I get a Mike hug! Quote Share this post Link to post Share on other sites
jumper03 0 #11 January 24, 2005 QuoteWhatever happened to alanab's forgotten bread? She was all worried about it before she went to eloy. OMG....she was talking about her bread on the way to the airport after the boogie.... Scars remind us that the past is real Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #12 January 24, 2005 Quotewait until the end of the semester and then you tell us. Unfortunately, I highly doubt I will learn this in first semester organic. I think that this is more a food science question, but I hesitate to spend the 60+$ on a good food science book. -A Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #13 January 24, 2005 QuoteQuoteFish Sauce did anyone else find this funny!? Fish Sauce is a common ingredient in many Thai dishes. Makes curry oh so yummy:) It is basically Anchovy extract and salt. Which salt, as we know, IS a preservative! I wonder if salt prevents any bacterial growth. Maybe that is why ketchup seems to never go bad. -A Quote Share this post Link to post Share on other sites
jumper03 0 #14 January 24, 2005 QuoteMaybe that is why ketchup seems to never go bad. -A I got some ketchup in my fridge we can test this hypothesis out on....Scars remind us that the past is real Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #15 January 25, 2005 QuoteQuoteMaybe that is why ketchup seems to never go bad. -A I got some ketchup in my fridge we can test this hypothesis out on.... Leave it you you, eh? -A Quote Share this post Link to post Share on other sites
Tink1717 2 #16 January 25, 2005 It has to do with inhibiting the inevitable bacterial contamination that occurs when a product is opened. Pretty much any non sterile instrument will serve as a vector for bacteria and other assorted nasties that float around in the evironment. That was about all I remember from Microbiology 201.Skydivers don't knock on Death's door. They ring the bell and runaway... It really pisses him off. -The World Famous Tink. (I never heard of you either!!) AA #2069 ASA#33 POPS#8808 Swooo 1717 Quote Share this post Link to post Share on other sites
flyangel2 2 #17 January 25, 2005 QuoteFish Sauce says refrigerate after opening Could it be the mayo in it? If that is the fish sauce you are talking about.May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view. May your mountains rise into and above the clouds. - Edward Abbey Quote Share this post Link to post Share on other sites
alanab 0 #18 January 25, 2005 [hijack]jumper and sunny (and anyone else who cares)... after my thread about being worried about my bread, i called my landlord and left a message telling him to please take it out of my apt and throw it away! he never called back so i was still worried. but after the 6 week break was over and i returned to school, the bread was gone! thanks mr. landlord...... now PLEASE go remove the 3 inch layer of ice from the parking lot and our walk way so we can, uh, walk! yeah! [/hijack] p.s. i never thought i would reply to a post in fake markup, but i did. ha Quote Share this post Link to post Share on other sites
Superman32 0 #19 January 25, 2005 Quote if it was sterilized or close to steril when it was packaged - anything introduced from the air may grow like it was in a petri dish. Refrigeration slows that process down This is very true, most items are also packaged most items under vaccum to further inhibit growth.(that's why you should never buy cans that seem bloated) Bacteria are ubiquitous, i.e. its everywhere. After opening, bacteria is invariably introduced. Rates of bacterial growth are primarily dependent both on the medium in which its growing (what food is available for bacteria and preservatives)and optimal environmental conditions (temp, gas saturations, competition, etc) Most airborne bacteria likes to grow at room temp or body temp. Refrigeration works on this facet of growth . Just like a bug which move much slower when the temp is low. Things that your mother used to leave out slows growth by interfering with the medium portion of growth. Inveniam Viam aut Faciam I'm back biatches! Quote Share this post Link to post Share on other sites
plowdirt 0 #20 January 25, 2005 Angela did you get to jump this weekend???? Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #21 January 25, 2005 QuoteIt has to do with inhibiting the inevitable bacterial contamination that occurs when a product is opened. Pretty much any non sterile instrument will serve as a vector for bacteria and other assorted nasties that float around in the evironment. That was about all I remember from Microbiology 201. Do you know which items would be more prone to bacterial contamination, or rather, which substances provide a nicer environment for it to takeover quickly? Why are ketchup and mustard seemingly ok out of the fridge even though they say refrigerate after opening? I am guessing that, say, mayo, another shelf product, would be much more quick to harbor a large amount bacteria if left out, no? (((edit, after thinking about it, is the mayo thing just because of possible salmonella (in raw eggs) that it can't be left out?))) My soy sauce out of the fridge has never been a problem... and, my fish sauce says refrigerate after opening, but I just checked on about.com and it says it can be stored in a dry place without refrigeration indefinitely. Probably owing to its chemical properties not being conducive to bacterial growth. But, then why does the damned bottle say refrigerate?! grrr Now i've put the shit in the fridge, taking up even more precious door space. -A Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #22 January 25, 2005 QuoteAngela did you get to jump this weekend???? Are you implying that if i'd jumped I wouldn't care about refrigeration? Yes, btw, I did get to jump on Saturday. -A Quote Share this post Link to post Share on other sites
SkydiveNFlorida 0 #23 January 25, 2005 QuoteThings that your mother used to leave out slows growth by interfering with the medium portion of growth. Can you rephrase that? thx. -A Quote Share this post Link to post Share on other sites
Superman32 0 #24 January 25, 2005 -------------------------------------------------------------------------------- Quote -------------------------------------------------------------------------------- Things that your mother used to leave out slows growth by interfering with the medium portion of growth. -------------------------------------------------------------------------------- Can you rephrase that? thx. -A *** The medium may provide an unwelcoming environment for the bacteria to grow. For example ketchup is very acidic therefore the pH is less than optimal. Salted cod fish dehydrates the fish and the high [NaCl] may affect integrity of the bacterial membrane/wall. If the medium is not optimal the growth is slowed generally not stopped but slowed. Inveniam Viam aut Faciam I'm back biatches! Quote Share this post Link to post Share on other sites
freeflir29 0 #25 January 25, 2005 QuoteFish Sauce did anyone else find this funny!? Hmmmm............I'm not sure..........I would eat Justi with fish sauce, sweet and sour, or even no sauce. I'm sure she is tasty no matter what. Quote Share this post Link to post Share on other sites
