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https://www.mensjournal.com/news/tiktoker-divides-internet-six-foods-no-refrigeration

A TikToker has divided the Internet after posting a video detailing six commonly refrigerated foods that she says require cooling. New York-based influencer Caroline Solomon, better known as Neat Carolyn to her nearly 250,000 TikTok followers, posted the divisive clip last week. According to Solomon, chocolate, ketchup, garlic bulbs, olive oil, basil, and pastries should not be refrigerated. As for ketchup, Solomon tells viewers, You can totally keep the bottle in the fridge, but its entirely safe to keep it in your cupboard as well. This tidbit sparked another round in the ongoing debate about proper ketchup storage, with many saying that the condiment must be refrigerated after opening. Many commenters argued that refrigerating ketchup preserved the flavor, while someone asked: So we just going to ignore labels that say refrigerated after opening? In June, the Heinz corporation weighed in on the debate, tweeting out a reminder that Ketchup. goes. in. the. Fridge!!! When that post spawned its own debate over the issue, Heinz tweeted out a poll for an official vote. According to KCRA 3, of the 11,000 ballots cast, 61.8 percent said ketchup belongs in the fridge, while 38.2 percent said they keep theirs in the cupboard.

Men's Journal spoke with Solomon, who says she is aware of Heinz's stance on the matter. However, she contends that little harm can come from leaving your ketchup out. It all comes down to personal preference, she says. "Ive been known to leave a bottle of ketchup out for a few days, and nothings happened," Solomon told us. "I also have peers who leave their ketchup out. They themselves are avid ketchup users," so are savvy to proper storage methods. "If its a condiment you use frequently, youll probably use it up before it starts to go off," she reasoned. "Its my understanding that no pathogens will grow on the ketchup if you leave it out." Indeed, ketchup will not sprout pathogens if left out. However, "some mold could grow there," Dr. Melvin N. Kramer, president of food safety consultation group EHA, told The Guardian in July.