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Unread 11-20-2006, 11:02 AM   #3
Wine & Swine
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Pimp, I was going to say the same as Joe. Processed bottled products like this are pretty stable (unlike real mayonaise) as everything is pasturized etc. Where you get in trouble is how it is handled. If new bacteria is introduced (through hands or dirty utensil, etc) and the product is left out (temp goes in the danger zone 60F+ where bacteria likes to grow) you can get into trouble. Attached is a chart I found that shows the expiration of products and there life after the expiration. My advise is smell before you taste.
http://www.a1usa.net/gary/expire.html

http://www.a1usa.net/gary/expire.html
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