The 6 Most Dangerous Expired Condiments in Your Kitchen, According to Experts

There’s no place in your fridge that holds more promise than the condiment shelf. Whether you eat them straight from the bottle or jar or zhuzh them up with pantry staples, condiments have the power to transform ingredients into palatable snacks and meals. That being said, condiments used past their expiration dates can downgrade your food by tasting flat or off—or even making you sick. Here’s what to know about the most dangerous condiments in your kitchen, including how long they’ll last once opened and the signs they’ve gone bad.

Use these guidelines as a general rule-of-thumb for store-bought, shelf-stable condiments, which contain preservatives like salt. Homemade condiments or leftover house-made condiments from a restaurant have a much shorter timeline. So if you add a life-changing remoulade to your to-go box, make sure to eat it within a few days.

Related: Toss Your Salmon Immediately If You Notice These Signs

Mayonnaise

“Expired mayo is like a ticking time bomb,” says Julian Plateado, co-founder of Nordic Catch. Since raw eggs are a key ingredient in mayo and similar sauces like aioli, letting it in the fridge past the expiration date increases your chance of contracting a foodborne illness like Salmonella. Once opened, mayonnaise will last for up to two months in the fridge, but toss it if it develops an unusual odor.

Creamy salad dressing

Thanks to a key ingredient (Dairy!) salad dressings like ranch, Caesar, and blue cheese are prone to spoiling once opened. Avoid expired creamy dressings, and be on the lookout for rancid smells and separation, telltale signs they’re past their prime.

Oily salad dressing

Non-creamy salad dressings will last up to a year in the fridge once they’re opened. “Salad dressings usually contain a good amount of acid, spices, salt, emulsifiers, and possibly preservatives that help extend their shelf life” Roszkowski says. “If the dressing tastes a bit off, the oil it contains has most likely oxidized, causing it to go rancid [and taste bitter].”

Pickles and brine

Fermented foods are known for their long shelf lives (they’ll last several months if they’re completely surged in brine), but that doesn’t make them invincible. Throw pickles out if the brine has a cloudy appearance or a weird smell is coming from the jar. Consume them within three months of opening for the tastiest results, says Olivia Roszkowski, plant-based culinary arts chef-instructor at New York City’s Institute of Culinary Education. Quick pickles, however, are best eaten within two weeks.

Sugary sauces

Sugar doesn’t just add sweetness to a sauce; it’s also a preservative. Sweeter sauces, such as ketchup and barbecue sauces, will last from six months to a year or two in the fridge, thanks to their high sugar content. Stay vigilant for separation, discoloration, and any flavor changes and toss the bottle when they arise.

Vinegar-rich condiments

Condiments that are high in vinegar, such as mustard and Worcestershire, can last up to two or even three years in the fridge but taste best within a year of opening. As with other condiments, keep track of changes in color, texture, and smell.

Tips for Prolonging the Shelf Life of Condiments

• Always store them in the fridge. Sauces, dressings, pickles, and other condiments may say they can be stored in the pantry, but distrusting those guidelines helps you in the long run. Condiments stored in the refrigerator last months longer than they would otherwise, and the cool environment helps ward off bad bacteria.

• Avoid utensil sharing. It’s best to keep condiments sterile, so do yourself a favor and avoid mixing the same utensil into different jars. In addition to cross-contamination and altering flavors, you’re basically creating a party for bacteria in a jar.

• Clean the rims. No matter which condiment you’re storing, wiping down the rim after each use or squeeze will prolong its shelf life, Roszkowski says.

• When in doubt, sniff. Trust your nose in times of doubt and give the condiment in question a quick whiff. “If it smells weird, it is weird,” Plateado says.

Related: How to Keep Your Brown Sugar Fresh (and Soft)

Read the original article on ALLRECIPES