Thread: Jars & best before

On 8/7/2012 7:14 AM, NT wrote:
> Hi
>
> From what I've seen of commercial bottling, it turns out some glass
> bottled products aren't heated to boiling at all after filing, such as
> mustard. This is true for sauces in plastic bottles too, which have
> added issues. As these are different to traditional sterile canning,
> what's the food safety situation with such items past ther best before
> date? Its more practical than hypothetical.
>
> thanks, NT
>
Most commercial bottled goods are pasteurized rather than boiling water
bathed. It's easier to do on a large commercial scale than the BWB
method. At least that's what I've heard and seen on TV.

Some things in plastic bottles aren't done either way, mustard for
example has enough acidity not to be bothered. I've used many condiments
past their "best by" date without ill effects. I, personally, think it's
just a ploy to satisfy some politician's urge to make a name for
protecting the public.

On Aug 7, 2:25*pm, George Shirley <gmshir...@suddenlink.net> wrote:
> On 8/7/2012 7:14 AM, NT wrote:> Hi
>
> > *From what I've seen of commercial bottling, it turns out some glass
> > bottled products aren't heated to boiling at all after filing, such as
> > mustard. This is true for sauces in plastic bottles too, which have
> > added issues. As these are different to traditional sterile canning,
> > what's the food safety situation with such items past ther best before
> > date? Its more practical than hypothetical.
>
> > thanks, NT
>
> Most commercial bottled goods are pasteurized rather than boiling water
> bathed. It's easier to do on a large commercial scale than the BWB
> method. At least that's what I've heard and seen on TV.
>
> Some things in plastic bottles aren't done either way, mustard for
> example has enough acidity not to be bothered. I've used many condiments
> past their "best by" date without ill effects. I, personally, think it's
> just a ploy to satisfy some politician's urge to make a name for
> protecting the public.

I'm looking for something firmer, this is about use on a catering
scale. Is there anywhre I might find out?


NT

On 8/12/2012 2:58 AM, NT wrote:
> On Aug 7, 2:25 pm, George Shirley <gmshir...@suddenlink.net> wrote:
>> On 8/7/2012 7:14 AM, NT wrote:> Hi
>>
>>> From what I've seen of commercial bottling, it turns out some glass
>>> bottled products aren't heated to boiling at all after filing, such as
>>> mustard. This is true for sauces in plastic bottles too, which have
>>> added issues. As these are different to traditional sterile canning,
>>> what's the food safety situation with such items past ther best before
>>> date? Its more practical than hypothetical.
>>
>>> thanks, NT
>>
>> Most commercial bottled goods are pasteurized rather than boiling water
>> bathed. It's easier to do on a large commercial scale than the BWB
>> method. At least that's what I've heard and seen on TV.
>>
>> Some things in plastic bottles aren't done either way, mustard for
>> example has enough acidity not to be bothered. I've used many condiments
>> past their "best by" date without ill effects. I, personally, think it's
>> just a ploy to satisfy some politician's urge to make a name for
>> protecting the public.
>
> I'm looking for something firmer, this is about use on a catering
> scale. Is there anywhre I might find out?
>
>
> NT
>
Your local state agriculture extension service may be able to help you.
Other than that you would probably need to hire a food consultant. You
might do a search on USDA food safety rules and find something.

On Aug 12, 1:25*pm, George Shirley <gmshir...@suddenlink.net> wrote:
> On 8/12/2012 2:58 AM, NT wrote:
>
> > On Aug 7, 2:25 pm, George Shirley <gmshir...@suddenlink.net> wrote:
> >> On 8/7/2012 7:14 AM, NT wrote:> Hi
>
> >>> * From what I've seen of commercial bottling, it turns out some glass
> >>> bottled products aren't heated to boiling at all after filing, such as
> >>> mustard. This is true for sauces in plastic bottles too, which have
> >>> added issues. As these are different to traditional sterile canning,
> >>> what's the food safety situation with such items past ther best before
> >>> date? Its more practical than hypothetical.
>
> >>> thanks, NT
>
> >> Most commercial bottled goods are pasteurized rather than boiling water
> >> bathed. It's easier to do on a large commercial scale than the BWB
> >> method. At least that's what I've heard and seen on TV.
>
> >> Some things in plastic bottles aren't done either way, mustard for
> >> example has enough acidity not to be bothered. I've used many condiments
> >> past their "best by" date without ill effects. I, personally, think it's
> >> just a ploy to satisfy some politician's urge to make a name for
> >> protecting the public.
>
> > I'm looking for something firmer, this is about use on a catering
> > scale. Is there anywhre I might find out?
>
> > NT
>
> Your local state agriculture extension service may be able to help you.
> Other than that you would probably need to hire a food consultant. You
> might do a search on USDA food safety rules and find something.

Thanks George. I'm not in the US btw.

NT

On 8/12/2012 11:57 AM, NT wrote:
> On Aug 12, 1:25 pm, George Shirley <gmshir...@suddenlink.net> wrote:
>> On 8/12/2012 2:58 AM, NT wrote:
>>
>>> On Aug 7, 2:25 pm, George Shirley <gmshir...@suddenlink.net> wrote:
>>>> On 8/7/2012 7:14 AM, NT wrote:> Hi
>>
>>>>> From what I've seen of commercial bottling, it turns out some glass
>>>>> bottled products aren't heated to boiling at all after filing, such as
>>>>> mustard. This is true for sauces in plastic bottles too, which have
>>>>> added issues. As these are different to traditional sterile canning,
>>>>> what's the food safety situation with such items past ther best before
>>>>> date? Its more practical than hypothetical.
>>
>>>>> thanks, NT
>>
>>>> Most commercial bottled goods are pasteurized rather than boiling water
>>>> bathed. It's easier to do on a large commercial scale than the BWB
>>>> method. At least that's what I've heard and seen on TV.
>>
>>>> Some things in plastic bottles aren't done either way, mustard for
>>>> example has enough acidity not to be bothered. I've used many condiments
>>>> past their "best by" date without ill effects. I, personally, think it's
>>>> just a ploy to satisfy some politician's urge to make a name for
>>>> protecting the public.
>>
>>> I'm looking for something firmer, this is about use on a catering
>>> scale. Is there anywhre I might find out?
>>
>>> NT
>>
>> Your local state agriculture extension service may be able to help you.
>> Other than that you would probably need to hire a food consultant. You
>> might do a search on USDA food safety rules and find something.
>
> Thanks George. I'm not in the US btw.
>
> NT
>
You can always send an email to the folks in food safety at the U of
GA site, maybe they can help you. Most countries have a body that vets
out food safety, look around.