I've heard that tomatoes in cooked form (ketchup, sauce, or paste) can become toxic if not kept at a regulated temperature.
Please, can you enlighten me on this subject?
Thank you, Gail
Answer Tomatoes are typically acidic and have some level of shelf stability from their low pH.
Commercially processed canned or bottled tomato sauce, ketchup or paste is either heat treated during processing to make it shelf stable or has an acid addition to help lower the pH. Heat processing destroys organisms that may grow and a low pH prevents growth of any organisms that may be present.
It is recommended that once you open one of these products you store them in the refrigerator or freezer to prevent any contamination of the product.
