An urgent warning has been sounded for anyone who keeps hummus and other dips in the fridge after they’ve been opened.
Many of us are guilty of simply replacing the thin plastic film a common substitute for a proper lid used by many retailers on our dips and stowing them back in the fridge once we’re finished. However, before you realise it, that pot of hummus could be well past its best-before date.
Numerous dips come with labels advising to “once open, consume within two days”. Despite the temptation to continue enjoying them, an expert has highlighted the potential risks involved.
Talking to The Telegraph, Dr Primrose Freestone, a microbiologist at the University of Leicester, cautioned that just two days post-opening can render your dips hazardous. She explained: “The thing is, once you open the lid, airborne bacteria will start to settle on top of the dip.”
“It is then only a matter of time before contamination by germs happens and food poisoning becomes a possibility,” reports the Express.
Dr Freestone pointed out that dips already harbour microorganisms, and opening them up gives these microbes a “shot of oxygen” which allows them to “grow rapidly”. Additionally, she noted that bacteria, fungi, and viruses from our hands and mouths can transfer to the dips during consumption.
Leaving dips outside the fridge poses another issue. Bacteria can proliferate at temperatures above 5C the typical temperature of a fridge in as little as 20 minutes. These factors combined significantly increase the risk of food poisoning, she warns.
In the UK, there are approximately 2.4 million cases of food poisoning annually. While most individuals recover in a few days, it can be more dangerous for those who are immuno-compromised, elderly, or pregnant women and their unborn children.
Dr Freestone advises these vulnerable groups not to take risks with dips that haven’t been “stored correctly” due to the threat of listeria. The bacteria can proliferate in less than 48 hours, making it difficult to detect contamination in dips, but it’s safer to avoid them after two days.
Dr Freestone notes that if you’ve eaten old dips without falling ill, you might just have a “robust immune system”.
Dips with acidic components like lemon juice, tomatoes, or vinegar could potentially last longer because bacteria grow more slowly in such conditions. This suggests that hummus and salsa might outlast guacamole, for instance.
Additionally, salt and sugar act as preservatives, potentially extending the freshness of your dip. Garlic and herbs also possess antimicrobial properties, which could mean a sour cream and chive dip may keep better.
To best preserve your dip, refrigerate it immediately. Dr Freestone further cautions against decanting the product to avoid additional contamination risks.
She advises that dips which have shifted in colour, separated, or acquired “a bit sour” taste ought to be discarded.