The shelf life of syrups varies based on type and storage; maple syrup lasts up to 1 year in the refrigerator, while fruit syrups typically last 6 to 12 months if refrigerated.
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Medicinal syrups, like cough syrups, should be consumed within 6 months after opening and stored in a cool, dry place unless the packaging specifies refrigeration.
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Proper storage, particularly refrigeration, helps extend the shelf life of syrups, especially for maple and fruit syrups, which are prone to spoilage at room temperature.
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Signs of spoiled syrup include changes in texture (thick, lumpy, or gritty), color (darkening or cloudiness), and taste or smell (sour, fermented, or bitter).
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Visible mould growth on the surface or cap of a syrup is a clear indication that it is no longer safe for consumption.
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Medicinal syrups generally contain preservatives and do not require refrigeration but must be kept away from direct sunlight and stored in a cool, dry environment.
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Consuming expired syrups, even if they appear normal, can lead to foodborne illnesses due to potential mould or bacterial contamination.
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Following expiration dates or recommended usage time frames is essential to avoid health risks, even if the syrup seems visually and olfactorily fine.
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