How Safe Are Your Chut­neys and Sauces?

Consumer Voice - - Contents -

Chut­neys and sauces have been an in­te­gral part of In­dian tra­di­tional meals and have ex­isted in our recipes in dif­fer­ent forms. Bot­tling of sauces and chut­neys has given a va­ri­ety of op­tions to the consumer; their in­creased avail­abil­ity has def­i­nitely pushed up their con­sump­tion lev­els. At the same time, food ad­di­tives such as colours, sta­bilis­ers, flavour en­hancers, and acid­i­fy­ing agents have come into the pic­ture since ex­tend­ing the prod­uct’s shelf life is now com­mer­cial com­pul­sion. And this begs the ques­tion of how safe the consumer is with this prod­uct bot­tled—or packed—to spice things up on the din­ing ta­ble.

Chut­neys and sauces are pulps and stocks of veg­eta­bles and fruits that are ripened, ma­tured, cooked, stored, and served along with a va­ri­ety of dishes. Th­ese can be pre­pared fresh at home and stored in the re­frig­er­a­tor. Freshly pre­pared stocks are known to aid in the di­ges­tion process. It is im­por­tant to note that in the re­frig­er­a­tor they must be stored in an air­tight con­tainer to pre­vent spoilage and de­vel­op­ment of off fla­vors.

Sauces can also be cream-based, in which case they are more sus­cep­ti­ble to mi­cro­bial spoilage. Such sauces must never be stored on the door of the re­frig­er­a­tor.

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