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| Is refrigeration necessary after opening the jar? | to Top |
Refrigeration temperatures slow microorganism growth which could result in a quality spoilage of the pickled product. The pH should be too low for growth or toxin production of human pathogens. Refrigeration prolongs the shelf life.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 58
Updated: Saturday, December 29, 2007.
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