Can ketchup go bad?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will provide an answer to the question “can ketchup go bad?” and the ways to find out its spoilage and methods to store it properly.
Can ketchup go bad?
Yes, although tomato ketchup is generally regarded as a shelf-stable product, it is not immune to spoilage. The shelf stability of ketchup can be attributed to several factors.
Its low pH level, along with the inclusion of sodium benzoate and the application of heat during the manufacturing process, contribute to its ability to resist spoilage.
When it comes to acidic foods like ketchup with a pH below 4.0, spoilage is typically limited to non-spore-forming bacteria (such as lactic acid bacteria), yeasts (such as Saccharomyces spp. and Candida spp.), or mold (such as Byssochlamus fulva).
While other groups of microbes may also cause spoilage when the pH ranges from 4.0 to 3.8, their growth is significantly slowed down. (1)
How To Determine If Ketchup Is Safe To Consume?
There are several key indicators that can help determine whether ketchup has gone bad. To make a final assessment, carefully inspect the appearance, color, smell, and taste of the ketchup, as well as the condition of the bottle.
Watch out for any off-colors or the presence of molds, as these are clear signs of spoilage. Overheated or expired ketchup may exhibit a typical brown color and off-flavors, resulting from the oxidation of carotenoids and lipids.
Perform a sniff test and be attentive to any unusual odors, especially a sharp sour scent or anything different from the typical ketchup smell, as it indicates spoilage. If you detect off-flavors or experience a slightly bitter after-taste while tasting the ketchup, it is likely past its prime and should be discarded.
For unopened bottles that have been stored for an extended period, a bulging appearance is a telltale sign of spoilage. This bulging occurs due to gas formation caused by microbial contamination.
If any of these indicators are present, it’s best to dispose of the ketchup. Microbial contamination may have occurred, rendering the ketchup unfit for consumption.(1, 2)
Does spoiled ketchup have any adverse effects?
Consuming spoiled ketchup can result in food poisoning, leading to various symptoms such as headaches, vomiting, stomachaches, and diarrhea.
Certain fungal toxins, like aflatoxin, can pose a particular risk to the liver, with early signs including fever, malaise, loss of appetite, abdominal pain, vomiting, and hepatitis. Severe cases of poisoning, however, are uncommon.
In addition, a decrease in appetite and nausea are typical indicators of food poisoning, typically lasting for just a day or two. If these symptoms persist or worsen, it is advisable to seek medical attention to ensure proper care and treatment.(3, 4)
How to Store Ketchup in the Correct Way?
To ensure the freshness and quality of opened ketchup, it is crucial to store it in the refrigerator at 40 degrees Fahrenheit or below.
Bacterial growth accelerates between 40 and 140 degrees Fahrenheit, making refrigeration at a lower temperature essential for preserving the ketchup for an extended period.
Conversely, unopened ketchup can safely be stored at room temperature since it is a shelf-stable product. Additionally, freezing ketchup does not have any adverse effects, and there have been no studies indicating negative consequences from doing so. (4, 5)
What is the shelf life of ketchup?
Ketchup is a shelf-stable product that can be safely stored at room temperature for one or more years. However, once the bottle is opened, it is essential to refrigerate the ketchup and consume it within eight weeks to preserve its quality and ensure safety.
The microbial stability of tomato ketchup is maintained by factors such as its low pH level (below 4.0), pasteurization, and the addition of preservatives. The product undergoes several crucial heat treatments during its production process, which significantly contribute to its overall safety and stability. (5)
Are ketchup packets safe to use after the best by date?
The “expiry date” or “best before” date provided by the manufacturer serves as an indication of the period when the product is expected to be at its peak quality.
Beyond this date, the food may not necessarily spoil or pose safety risks, but there is a possibility that its original texture or flavor could be affected. To extend the shelf life and maintain the enjoyment of coconut milk, proper storage is essential. (6)
Is it safe to eat expired ketchup?
Consuming expired ketchup doesn’t necessarily lead to sickness, provided it has been stored properly. Tomato ketchup, along with other tomato preserves like tomato paste, puree, and juice, is generally considered an ambient stable product.
The production process involves pasteurizing tomato paste (either cold or hot break concentrated), which is later combined with various ingredients such as starch, vinegar, spices, sugar, salt, and others.
The mixture is then boiled and aseptically hot-filled or filled and pasteurized in a hermetically sealed bottle. Additionally, preservatives may be added to ensure stability. (5)
Other FAQs about Ketchup that you may be interested in.
Conclusion
In this short article, we provided an answer to the question “can ketchup go bad?” and the ways to find out its spoilage and methods to store it properly.
Reference
- Bjorkroth, K. J., & Korkeala, H. J. Lactobacillus fructivorans Spoilage of Tomato Ketchup. Journal of Food Protection, 60(5), 505–509. 1997.
- Kumar, Vishal & Kumar, Lalit & Kumar, Kapil & GOYAL, S. & Kumar, Amit & Jain, Garima. Physico-chemical and quality evaluation of tomato ketchup during storage. South Asian Journal of Food Technology and Environment. 01. 250-255. 2015.
- BM Lund, SJ O’Brien, Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings, Encyclopedia of Food Safety, Academic Press, 2014, 140-148.
- Kumar P, Mahato DK, Kamle M, Mohanta TK, Kang SG. Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management. Front Microbiol. 2017.
- Rajchl, A., Voldřich, M., Čížková, H., Hronová, M., Ševčík, R., Dobiáš, J., & Pivoňka, J. . Stability of nutritionally important compounds and shelf life prediction of tomato ketchup. Journal of Food Engineering, 99(4), 465–470. 2010.
- U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Food Product Dating. 2019.
