Liquids arrive in mailbox extremely hot.

[Xanax]

Well I followed a TV thread where the OP asked is it really necessary to keep the liquid at 60F? And he responded (in short) with "Absolutely Keeping them in hot conditions can cause bacteria to grow in the juice and at that point the juice is no longer consumable"

And I would think that it might actually be toxic.
So, the dilema here is that since it's summer time, and some of us don't have the pleasure of recieving our mail early in the morning- our liquids arrive late in the day after sitting on a truck in 90 degree (or similar) weather basically being hotboxed throughout the whole ride from supplier to mailbox. I have recieved a couple of juices in my mailbox that were too hot to even touch, not exaggerating.
So, what does this do to the juices? What are your thoughts/concerns on this matter? Does this make the juice unconsumable right away?

 

[Ghost Song]

that's a good question. i was actually wondering the same thing.

 

[keyzygirl]

Mine comes hot alot,I dont get my mail until 4-5.I would think as long as you bring it in to the a/c and store it properly,it will be fine.I have been doing this for close to a year and havent had any problems.Just my personal observations.

 

[Drozd]

well really I'd almost ask geoff to double check to clarify the temperature...

most of the storage stuff I've seen on juice is actually given in Celcius... and that 60 degrees is a comon number I keep seeing... alot of people gloss over the celcius vs Farenheit thing...or often see just the temperature as far as degrees and assume it's farenheit when in all actuality it is celcius...

and saying that juice should be kept below 60 degrees (well celcius versus farenheit is a huge difference (60C is 140F)

 

[Xenite]

Well as long as the liquids are being mixed, packaged and sealed in a sterile environment they should be fine. Yes bacteria thrives in warm environments but it has to be there to begin with. You would be more likely to introduce bacteria into liquids once you open them (again assuming they are mixed in a 'clean room'). Plus not many strains of bacteria would thrive in almost pure PG liquid anyways.

I think the greatest risk is cartomizers that have been used to long or improperly cleaned or not dried correctly. Many people boil them and if they sit to long with moist batting inside that's just asking for bacteria to come along and set up shop.