In article >, PENMART01
> wrote:

> It is *not imperative* that worcestershire sauce be refrigerated to keep it
> from becoming spoiled (although eventually it will spoil - ALL foods will
> eventually spoil) but refrigeration will indeed inhibit deterioration of its
> quality/flavor over time... same applys to ALL foods.

Since it is clear in your tone that this is really important to you, do
you know of any studies online that show meaningful effects of
refrigeration on selected condiments?

Based on it's ingredients, my hypothesis would be that unchilled
Worcestershire would improve in flavor long before it spoils, whereas
chilled may never show the same improvements over the life of the
average fridge.