Had a conversation with my wife today about the unopened mayo we had sitting in the pantry and it made me think – how does it make sense for a food (for instance mayo) to sit in a 65-70 degree pantry for months and be perfectly fine, but as soon as it’s opened it needs to be refrigerated. In my mind, if something needs to be refrigerated at any point, wouldn’t it always need to be refrigerated? The seal on the unopened product keeps the item safe, and the refrigerator does that when the seal is off? How do those two things relate?
In: 1789
Two reasons.
When they produce, for example, mayo, they sterilize it. In the jar, there will be almost no bacteria.
Then, they seal it in a controlled atmosphere (low oxygen) to make life difficult for bacteria and mold
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