On Aug 12, 1:25*pm, George Shirley > wrote:
> On 8/12/2012 2:58 AM, NT wrote:
>
> > On Aug 7, 2:25 pm, George Shirley > 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