On 8/12/2012 11:57 AM, NT wrote:
> 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
>
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.