How long does ketchup last after opening?
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 brief guide, we are going to answer the question “How long does ketchup last after opening” with an in-depth analysis of the shelf life of an opened ketchup bottle in different mediums. Moreover, we are going to discuss the ways to spot bad ketchup.
Condiments play an important role in imparting unique flavors in our dishes and ketchup is one of the most used condiments. From burgers to fries, hot dogs to pizzas, ketchup is used as a topping in all. As it is used in a small quantity therefore it is just normal that a bottle of ketchup lingers for a while in our kitchen. So if you are wondering “how long does ketchup last after opening” then you are at the right place as we are going to tell you all about the shelf life of the ketchup.
So without much ado, let’s dive in and figure out more about it.
How long does ketchup last after opening?
After opening, ketchup must be refrigerated and consumed within eight weeks to preserve its quality and ensure safety. Prior to opening, ketchup is a shelf-stable product, allowing it to be safely stored for one or more years at room temperature.
The preservation of tomato ketchup is guaranteed by several factors, including its low pH level (below 4.0), pasteurization, and the incorporation of preservatives. Through several essential heat treatments, the product attains enhanced safety and stability. (1)
How to store opened ketchup?
Opened ketchup needs to be refrigerated at 4 degrees Celsius or below in order to maintain its quality. Bacterial growth occurs more rapidly between 4 and 60 degrees Celsius, so refrigeration at a lower temperature helps preserve the ketchup for an extended period.
On the other hand, unopened ketchup can be safely stored at room temperature since ketchup is a shelf-stable product. Ketchup can also be frozen without any adverse effects. There have been no studies indicating any negative consequences from freezing ketchup. (1, 2)
What factors affect ketchup shelf life?
The shelf stability of ketchup can be attributed to various factors. Its low pH level, along with the addition of sodium benzoate and the application of heat during the manufacturing process, play significant roles in preventing spoilage.
Acidic foods like ketchup, with a pH below 4.0, typically limit spoilage 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 still cause spoilage when the pH ranges from 4.0 to 3.8, their growth is significantly slowed down. Despite being generally considered a shelf-stable product, tomato ketchup is not entirely immune to spoilage. (3)
Is ketchup safe to use after the best by date?
The “expiry date” or “best before” date indicated by the manufacturer serves as a guideline for the period when the product is expected to be at its highest quality.
While the food may not necessarily spoil or become unsafe beyond this date, there is a possibility that its original texture or flavor could be compromised. (5)
Is it safe to eat expired ketchup?
If properly stored, consuming expired ketchup does not necessarily result in sickness. Tomato ketchup, along with other tomato preserves like tomato paste, puree, and juice, is typically regarded as an ambient stable product.
The production process involves pasteurizing tomato paste, whether cold or hot break concentrated. This paste is then combined with various ingredients like starch, vinegar, spices, sugar, salt, and others.
The mixture undergoes boiling and is either aseptically hot-filled or filled and pasteurized in a hermetically sealed bottle. Moreover, preservatives may be included to ensure stability. (1)
What are the signs of ketchup spoilage?
Several indicators can help determine if ketchup has gone bad. To make a final assessment, carefully inspect the appearance, color, smell, taste, and condition of the packet.
Be on the lookout for any off-colors or the presence of molds, as they are clear signs of spoilage. Overheated or expired ketchup may take on a typical brown color and develop off-flavors due to the oxidation of carotenoids and lipids.
During a sniff test, pay attention to any unusual odors, especially a distinct sour smell or anything different from the typical ketchup scent, as it suggests spoilage. If you notice off-flavors or a slightly bitter after-taste while tasting the ketchup, it is likely past its prime.
If any of these indicators are present, it’s best to discard the ketchup. Microbial contamination may have occurred, making the ketchup unsuitable for consumption. (3, 4)
Does spoiled ketchup have any adverse effects?
Yes, consuming spoiled ketchup can result in food poisoning, leading to various symptoms such as headaches, vomiting, stomachaches, and diarrhea.
In certain cases, certain fungal toxins like aflatoxin can pose a significant risk to the liver, manifesting early signs like fever, malaise, loss of appetite, abdominal pain, vomiting, and hepatitis. However, severe instances of poisoning are relatively uncommon.
Moreover, a decrease in appetite and feelings of nausea are typical indications of food poisoning, typically lasting only a day or two. If these symptoms persist or worsen, seeking medical attention is recommended to ensure appropriate care and treatment. (6, 7)
Other FAQs about Ketchup which you may be interested in.
Conclusion
In this brief guide, we answered the question “How long does ketchup last after opening” with an in-depth analysis of the shelf life of an opened ketchup bottle in different mediums. Moreover, we discussed the ways to spot bad ketchup.
Citations
- 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.
- 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
- 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.
- U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Food Product Dating. 2019.
- 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
