Daily Mail

So which should you keep in the fridge – and which in the cupboard?

- by Sarah Rainey

How do you eat yours? Ketchup, that is. For when supermarke­t giant Asda asked shoppers whether they preferred their tomato sauce kept at room temperatur­e or chilled in the fridge, the fridge won.

An Asda branch in London then started to sell refrigerat­ed ketchup, after decades of being on the shelf with other sauces.

Meanwhile, another debate has begun, prompted by a guide to keeping chocolate. Sweet-toothed shoppers are appalled by advice that bars, biscuits and truffles should never be kept in the fridge.

There are, admittedly, more important things going on in the world. But the Great Fridge Debate is hard to ignore, with arguments raging on social media over everything from marmalade to mayonnaise, bread to butter.

So, what should we store in the fridge and what’s better left in the cupboard? Does this change once it’s been opened? And what about those confusing condiments? with advice from leading food safety experts, we’ve compiled the ultimate guide of what to keep where . . .

KETCHUP: Fridge

DippinG chips in cold ketchup may not be to your taste, but scientists say keeping it in the cupboard has health risks.

‘no one kept tomato ketchup in the fridge a decade ago, but then it contained more salt,’ says Dr peter Barratt of initial Hygiene.

‘in recent years, food manufactur­ers have cut the amount of salt, a natural preservati­ve, because of its links to high blood pressure.’

But a lack of salt means ketchup is prone to decay, a process accelerate­d when high temperatur­es — anything above 16c — help food poisoning bacteria to thrive. Storing it in the fridge (typically between 0c and 4c) slows this down and makes the sauce last longer. Unopened, it’s fine in the cupboard because the seal on the lid stops germs getting inside.

CHOCOLATE: Cupboard

EvEn on a hot day, chocolate should be kept in the cupboard — never the fridge. This applies to ordinary bars, biscuits, truffles and sweets, though there are exceptions for wafers (with very thin, easily melted chocolate layers) and chocolates with creamy fillings.

Refrigerat­ing chocolate can lead to ‘ sugar bloom’, which occurs when it’s chilled then exposed to warmer air. it causes condensati­on on the surface, dissolving some of the sugar, which recrystall­ises as a grainy, white coating.

Chocolate also absorbs odours, so there’s a risk it will end up smelling — and tasting — like last night’s leftovers. ‘However, if it’s chocolate with a creamy filling, it’s likely to be at higher risk of going off and needs refrigerat­ion,’ says leading food safety expert Belinda Stuart-Moonlight.

BUTTER: Cupboard

iT MAy be made from dairy, but unlike milk and cream, butter won’t go bad if you keep it out of the fridge for a couple of days.

The cream used to make butter is pasteurise­d, which repels bacteria and lengthens its shelf life. it’s also mostly fat (at least 80 per cent) — high fat combined with a low water content makes it less friendly to bacterial growth.

Food hygiene expert Dr Lisa Ackerley advises keeping ‘small quantities’ in a covered butter dish on the table — making it easier to spread than if kept in the fridge.

‘However, i wouldn’t keep it for any longer than a few days as it will go rancid,’ she says.

EGGS: Fridge

THE biggest risk with eggs is salmonella, a food poisoning bacterium that causes around 2,500 UK hospital admissions a year — and 100,000 deaths worldwide.

Salmonella can live in fresh eggs, even with clean, uncracked shells, but the risk is increased by changes in temperatur­e (which can also affect the quality and taste).

Because of this, the Food Standards Agency recommends storing them in the fridge.

This can be a pain, as most recipes — particular­ly baking — call for room temperatur­e eggs, but Dr Stuart-Moonlight says there’s no harm in taking them out a few hours before you need them.

‘However, most eggs in this country are from vaccinated flocks and, therefore, the risk of salmonella is low,’ she says.

SALAD DRESSING/ MAYONNAISE: Fridge

THE fresh eggs and cream in these products can spoil easily, so — despite the acidic lemon juice — they should be kept in the fridge.

‘They can become rancid if they are kept at room temperatur­e,’ says Dr Lisa Ackerley.

MARMITE: Cupboard

LovE it or hate it, Marmite — the gloopy yeast extract spread — should never be kept in the fridge. it contains so much salt, which acts as a natural preservati­ve, that it will almost never go off (even several years down the line).

Refrigerat­ing Marmite — even squeezy tubes — will make it rock solid and impossible to spread. if it’s been in the cupboard for ages, a sniff will tell you if it’s still edible.

JAM/MARMALADE: Cupboard

UnLiKE ketchup, keeping your preserves in the fridge can stimulate mould growth. Food technologi­st Brian Smith explains this is because condensati­on — caused by trapped hot air — forms in the gap between the preserve and the lid, creating the perfect environmen­t for bacteria to germinate.

Thanks to their fruit content, jam and marmalade is naturally acidic, which inhibits bacterial growth.

CHEESE: Fridge

CHEESE is high in protein, which acts as an energy source for bacteria to grow — and means it’s prone to going off. Soft cheeses such as mozzarella and goat’s cheese have the shortest shelf life because, in addition to the protein, they have low levels of salt.

Medium cheeses such as cheddar, edam and gruyere are also best kept in the fridge, as the cold locks in acidity and flavour.

Hard cheeses — such as parmesan and manchego — may be stored out of the fridge, as they have a low moisture content and, therefore, are less likely to decay.

However, ‘once a cheese has come out of its wrapping or a wheel is cut, it’s exposed to micro-organisms in the air and should be refrigerat­ed,’ says Dr Stuart-Moonlight.

BANANAS/AVOCADOS: Cupboard

THESE fruits grow in hot climates, so are unused to the cold.

if kept in the fridge, the ripening enzymes are inhibited. As these become inactive, other enzymes — which cause cell damage and blackened skin — work more efficientl­y.

Because of this, bananas, avocados and citrus fruit are all best stored in a cool (not cold) cupboard, where they can ripen at a normal pace.

BREAD: Cupboard

THoUGH many people think it makes it last longer, putting bread in the fridge dries it out (the low temperatur­e sucks the moisture out) and makes it go stale faster.

However, it can be kept in the freezer for up to three months. Subzero temperatur­es halt the growth of mould, returning it to an almost fresh condition when defrosted.

FRESH HERBS: Cupboard

EXCESS water (most domestic fridges are full of condensati­on) can turn the leaves slimy and light (every time you open the door) makes them yellow.

Basil tends to go off faster and will wilt in a fridge overnight — it oxidises faster than drier herbs, such as rosemary and thyme.

it isn’t harmful to eat, but oxidisatio­n ruins the flavour.

Experts advise storing herbs in a sealed container, lightly wrapped in a damp cloth or tea towel, which retains just the right amount of moisture to stop them going off.

TOMATOES: Cupboard

THE delicate flavour of tomatoes, which tend to grow best in hot countries, is best preserved at room temperatur­e.

A balance of sugars, acids and compounds known as ‘volatiles’ are responsibl­e for everything from texture to aroma. placing them in the fridge causes these volatiles to disintegra­te, as well as slowing down the natural ripening process, which makes them red and juicy.

in addition, says Dr StuartMoon­light: ‘Tomato skins become tougher if kept in the fridge.’

COURGETTES/CELERY/ PEPPERS: Fridge

THESE have a high water content, so many experts advise keeping them in a cupboard so they don’t

turn to mush. But if you don’t wash them before putting them away ( excess water leaves them saturated), they will all last longer in the fridge.

PEANUT BUTTER: Cupboard

THIS tends to contain all-natural ingredient­s: peanuts, oil and a little sugar or salt.

Initial Hygiene’s Dr Barratt says: ‘As it’s not packed with preservati­ves, the peanut butter could start to degrade, ruining the product and risking tummy upsets.

‘However, this is unlikely to be a cause for concern if it is used within three months of opening.’

Peanut oil can withstand high temperatur­es, so won’t melt if it gets hot in your kitchen.

But other nut butters break down more easily and so should be stored in the fridge.

PICKLE/CHUTNEY/ MUSTARD: Fridge

THeSe tend to contain less sugar than preserves and less salt than Marmite, so pickles, chutneys and mustard are safer in the fridge — particular­ly once opened.

‘Read the instructio­ns — some might be safe at ambient temperatur­es,’ says Dr Ackerley.

‘If your friend has made it for you, keep it in the fridge.’ Home- made pickles and chutneys are susceptibl­e to growing mould as the jars haven’t been profession­ally sealed.

BERRIES/GRAPES: Fridge

LOW temperatur­es and humidity in a fridge keep berries and grapes crisp, says food technologi­st Brian Smith.

Both have high percentage­s of water, and a fridge provides optimum conditions to lock in moisture and ensure they stay juicy. At room temperatur­e, they are more likely to shrivel up.

POTATOES: Cupboard

THeSe should be kept somewhere that is cool and dry, but must never be refrigerat­ed.

‘Storing raw potatoes in the fridge may lead to the formation of free sugars, which can increase overall levels of acrylamide, a chemical that has been linked with an increased risk of cancer,’ says Joanna Abishegam-David of the Food Standards Agency.

Acrylamide is increased if you fry, roast or bake potatoes.

APPLES: Fridge

APPLeS are one of the few other fruits that benefit from being stored in the fridge. As they ripen, they give off ethylene gas, which is a natural compound that makes nearby fruit and veg ripen — and eventually rot. Storing them in the fridge slows the production of ethylene, making them last longer.

ONIONS/ROOT VEG/ GARLIC: Cupboard

A DRy, dark cupboard prevents these from sprouting, a process caused by exposure to light. Garlic will go mouldy in a fridge, while cut onions — which release a gas called propanethi­al S- oxide that mixes with parts of the onion to produce sulphur — will make other food smell.

All are best stored in separate bags or boxes inside a cupboard.

INSTANT COFFEE: Cupboard

COFFee is tricky to store well: the granules attract moisture, but moisture will damage its taste and aroma.

Taking it in and out of the cold and opening the fridge door causes condensati­on, which builds up inside the coffee container.

It will taste better and stay fresh longer on a cupboard shelf.

WINE: Fridge

OnCe open, wine is best stored in the fridge — even red.

Decay is caused by oxidation, which turns wine to vinegar, so keeping it corked, upright and cool minimises oxygen exposure and slows the process.

But who has left-over wine?

Sanity warning: You’re about to learn that you’ve been getting it wrong for years!

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