USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

PhotoDisc

Shelf-Stable Food Safety

CANNED FOODS

Napoleon is considered “the father” of canning. He offered 12,000 French 

francs to anyone who could find a way to prevent military food supplies from 

spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, 

who invented the process of packing meat and poultry in glass bottles, corking 

them, and submerging them in boiling water. Without realizing it, he sterilized 

them, stopping bacterial spoilage and growth.

This military secret soon reached England where, in 1810, Peter Durance 

patented the use of metal containers for canning. Englishman William 

Underwood migrated to Boston and established a canning plant in 1821. This 

was the beginning of canning in the United States. Underwood (even today, a 

brand of “deviled ham”) is America’s oldest canning company.

Canning is a way to store food for long periods of time. It is a method of 

preserving where food is placed in airtight, vacuum-sealed containers and heat 

processed at 250 °F (121 °C). This destroys microorganisms and inactivates 

enzymes. As the food cools, a vacuum seal is formed that prevents any new 

bacteria from getting in. Since the food in the container is commercially 

sterile, it does not spoil. Once the container is opened, however, bacteria 

can enter and begin growing in the food. Any unused portions must then be 

refrigerated in clean containers. 

Ever since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates learned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food 

safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is 

a truly modern invention.

What does “shelf stable” 

mean?

How are foods made 

shelf stable?

What is the history of 

canning?

Foods that can be safely stored at room temperature, or “on the shelf,” are 

called “shelf stable.” These non-perishable products include jerky, country 

hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and 

foods processed in aseptic or retort packages and other products that do not 

require refrigeration until after opening. Not all canned goods are shelf stable. 

Some canned food, such as some canned ham and seafood, are not safe at 

room temperature. These will be labeled “Keep Refrigerated.”

In order to be shelf stable, perishable food must be treated by heat and/

or dried to destroy foodborne microorganisms that can cause illness or spoil 

food. Food can be packaged in sterile, airtight containers. All foods eventually 

spoil if not preserved.

How does canning make 

food shelf stable?
Some canned hams are shelf stable and can be stored in the pantry up to 2 to 5 

years at room temperature. These hams are generally not over 3 pounds in size. 

They have been processed to kill all spoilage bacteria and pathogenic organisms 

such as Clostridium botulinum, Salmonella, and Trichinella spiralis. The product 

is free of microorganisms capable of growing at ordinary room temperatures. 

However, unusually high temperature storage — above 122 °F (50 °C) — may 

result in harmless thermophylic bacteria multiplying and swelling or souring the 

product. If this happens, it should not be eaten.

Canned hams purchased refrigerated and bearing the “Keep Refrigerated” 

designation on the label are not safe to store at room temperature. This type 

of ham has been processed at a time/temperature sufficient to kill Trichinella 

spiralis. However, the normal cooking process for this product will not destroy 

the spores of Clostridium botulinum and Clostridium perfringens, should they 

be present on the raw hams before canning. These two bacterial pathogens can 

grow if the perishable canned hams are not kept refrigerated. Consequently, 

the consumption of these canned hams may result in foodborne illnesses. “Keep 

Refrigerated” canned hams are also not free of spoilage bacteria that may 

eventually grow. Such hams may be stored in the refrigerator for up to 6 to 9 

months.

Discard heavily rusted cans. Cans that are heavily rusted can have tiny holes in 

them, allowing bacteria to enter. Surface rust that you can remove by rubbing 

with your finger or a paper towel is not serious. You can keep these canned 

foods. If you open the cans and there is any rust inside, do not eat the food. Rust 

(oxidized iron) is not safe to eat. 

Commercial canning is done under tightly controlled conditions — careful sanitation and the necessary time and temperature under pressure, but there are 

still limits to how long it will preserve food. There are several factors that limit 

the shelf life of canned foods. First, cans can rust over time. Shipping accidents, 

where cans fall and dent or are crushed, also cause container problems.

Then there’s can corrosion. In all foods, but especially in high-acid foods like 

canned tomatoes, natural chemicals in the food continually react with the 

container. Over several years, this can cause taste and texture changes, and 

eventually lower the nutritional value of the food.

High temperatures (over 100 °F) are harmful to canned goods too. The risk 

of spoilage jumps sharply as storage temperatures rise. In fact, canned goods 

designed for use in the tropics are specially manufactured.

Store canned foods and other shelf stable products in a cool, dry place. Never put 

them above or beside the stove, under the sink, in a damp garage or basement, 

or any place exposed to high or low temperature extremes. Temperatures below 

85 °F are best. Check your pantry every few weeks and use canned goods you 

have had on hand for awhile. Don’t purchase bulging, rusted, leaking, or deeply 

dented cans.

Will commercially 

canned foods last 

forever?

After opening canned 

foods, is it safe to 

refrigerate the unused 

food in the can?

Are all canned hams 

shelf stable?

Is it safe to use rusted 

canned foods?

Do cans contain lead? The canned food industry in the United States stopped using lead-soldered cans 

in 1991. In 1995, the Food and Drug Administration issued a final rule prohibiting 

the use of lead solder in all food cans, including imported products. Metal cans, 

which are made of sheet steel — sometimes with a coating of tin — are now 

welded closed at the seams. The inside of the can may also have an enamel or 

vinyl protective coating. 

Yes. Unused portions of canned food may be refrigerated in the can, but to 

preserve optimum quality and flavor, place the unused portion in a glass or plastic 

storage container.

Shelf-Stable Food Safety

Food Safety Information 2
If a can hisses when 

opened, is the food safe 

to eat?

Do crystals in canned 

goods mean the food is 

not safe?

What is the danger 

of botulism in canned 

goods?

Is it safe to use cans 

that freeze accidentally?

If a can containing food has a small dent, but is otherwise in good shape, the 

food should be safe to eat. Discard deeply dented cans. A deep dent is one 

that you can lay your finger into. Deep dents often have sharp points. A sharp 

dent on either the top or side seam can damage the seam and allow bacteria 

to enter the can. Discard any can with a deep dent on any seam.

Cans of food that freeze accidentally, such as those left in a car or basement 

in sub-zero temperatures, can present health problems. Frozen cans can 

swell because the food inside expanded when frozen. However, cans could 

be swollen because of contamination with Clostridium botulinum or spoilagecausing organisms. Do not use any swollen cans; discard them.

Also, discard frozen cans that are not swollen but have been allowed to thaw 

at 40 °F or higher. Cans that have thawed and refrozen are not safe.

A frozen can that has not thawed can be safely defrosted in the refrigerator 

and used. If the canned food is still frozen, let the intact can thaw in the 

refrigerator before opening. If the product doesn’t look and/or smell normal, 

throw it out. Do not taste it! 

If the product does look and/or smell normal, thoroughly cook the contents 

right away by boiling for 10 to 20 minutes. At altitudes below 1,000 feet, 

boil foods for 10 minutes. Add an additional minute of boiling time for each 

additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 

minutes). Spinach and corn should be boiled for 20 minutes at all altitudes. 

This is due to the high density of these vegetables. Products can then be 

refrigerated or frozen for later use. 

Some cans make a hissing sound when opened because they are vacuumpacked and the noise is a result of air pressure. This is perfectly normal. 

However, if a can hisses loudly or the contents spurt forcefully out of the can 

when opened, it may be an indication that the food is unsafe. Do not taste or 

use such food. Place the can and its contents in a heavy garbage bag. Close 

and place the bag in a regular trash container or bury it in a nearby landfill.

Canned seafood occasionally contains small fragments of a glass-like substance. According to the U.S. Food and Drug Administration (FDA), these crystals pose no danger to consumers. Known chemically as magnesium ammonium phosphate, commonly called “struvite,” the crystals can form from certain 

natural constituents of the fish or shellfish after they are commercially canned.

While extremely rare, a toxin or poison produced by the bacteria Clostridium 

botulinum (C. botulinum) is a very serious danger in canned goods. Botulism 

is a deadly food poisoning. The botulism bacteria — rod shaped under the 

microscope — grow best in anaerobic (absence of oxygen) conditions. Since 

the canning process forces air out of food, the C. botulinum bacteria may find 

incorrectly or minimally processed canned foods a good place to grow and 

produce the toxin. Low-acid vegetables such as green beans, corn, beets, and 

peas, which may have picked up C. botulinum spores from the soil, are at 

risk. 

The botulism spores are heat-resistant, can survive in foods that are 

incorrectly or minimally processed, and are difficult to destroy. While high 

cooking temperatures will kill the normal C. botulinum organism, it takes even 

higher temperatures to kill the spore. That’s why the canning of low-acid foods 

is done with a pressure canner. If the spores are not killed in the canning 

process, they can become normal cells again and produce the deadly toxin.

If you eat C. botulinum-contaminated food, symptoms will develop in 12 to 

48 hours. The poison attacks the nervous system, causing double vision, 

droopy eyelids, trouble swallowing and difficulty breathing. Without treatment, 

Food Safety Information 3

Shelf-Stable Food Safety

Is it safe to use food 

from dented cans?
What are precautions for 

home-canned foods?

Is the dating of shelfstable foods required by 

federal law? 

What do the codes on 

cans mean?

a patient can die of suffocation — the nerves no longer stimulate breathing. 

There is an antitoxin, which has reduced the number of deaths from botulism, 

but patients may still suffer nerve damage, and recovery is often slow.

To avoid botulism, carefully examine any canned food that looks suspicious. 

The risk is greater if containers have been canned at home without following 

safe canning procedures. Never use food from containers showing possible 

botulism warnings — leaking, bulging, or badly dented cans; cracked jars or 

jars with loose or bulging lids; canned food with a foul odor; milky liquids 

surrounding the vegetables that should be clear; or any container that spurts 

liquid when you open it. Don’t even taste the food! 

Throw canned goods that are suspect away carefully. You don’t want animals, 

children, or anyone else who might rummage through the trash to get ill. 

Double bag the cans in plastic bags that are tightly closed. Then place them in 

a trash receptacle (non-recyclable trash) outside of the home.

The botulism risk is greater for home-canned foods that have not been 

processed using safe canning guidelines. If it is possible that any deviation 

from the USDA-endorsed methods occurred, to prevent the risk of botulism, 

low-acid and tomato foods should be boiled in a saucepan before consuming 

even if you detect no signs of spoilage. At altitudes below 1,000 feet, 

boil foods for 10 minutes. Add an additional minute of boiling time for 

each additional 1,000 feet of elevation. However, this is not intended to 

serve as a recommendation for consuming foods known to be significantly 

underprocessed according to current standards and recommended 

methods. It is not a guarantee that all possible defects and hazards with 

non-recommended methods can be overcome by this boiling process. The 

recommendation is to only can low-acid and tomato foods according to the 

procedures in the USDA Complete Guide to Home Canning, which can be 

found at http://nchfp.uga.edu/publications/publications_usda.htm

Properly home-canned fruits have never needed the 10-minute boil. 

Except for infant formula, product dating—having a “use-by,” “sell-by,” or 

“best-if-used-by” date—is not required by Federal regulations. Dating is for 

quality, not safety. However, if a calendar date is used, it must express both 

the month and day of the month (and the year, in the case of shelf-stable and 

frozen products). If a calendar date is shown, immediately adjacent to the 

date must be a phrase explaining the meaning of that date, such as “sell by” 

or “use before.” While there is no uniform or universally accepted system used 

for food dating in the United States, dating of some foods is required by more 

than 20 states. A shelf-stable product can be safely used after the “sell-by” 

date. Products displaying a “use-by” date, although still safe, may not be of 

acceptable quality after the “use-by” date.

Cans must exhibit a packing code to enable tracking of the product in 

interstate commerce. This enables manufacturers to rotate their stock as well 

as locate their products in the event of a recall. These codes, which appear 

as a series of letters and/or numbers, might refer to the date or time of 

manufacture. They aren’t meant for the consumer to interpret as “use-by” 

dates. There is no book or Web site that tells how to translate the codes into 

dates; however, you can contact the manufacturer for further information. 

Cans may also display “open” or calendar dates. Usually these are “best-ifused-by” dates for peak quality.

Food Safety Information 4

Shelf-Stable Food Safety
Why is temperature 

important when drying 

meat and poultry jerky?

Why is it a food safety 

concern to dry meat 

without cooking it first?

Is jerky safe stored at 

room temperature?

DRIED FOODS

Drying is the world’s oldest and most common method of food preservation. 

Drying technology is both simple and readily available to most of the world’s 

culture. Examples of dried foods are jerky, powdered milk, dried beans and 

peas, potatoes in a box, dried fruits and vegetables, pasta, and rice. Canning 

technology is just over 200 years old, and freezing became practical only 

during this century as electricity became increasingly available. 

Two types of natural drying occur in open air — solar (sun) drying and 

“adibatic” (shade) drying. 

Adibatic drying occurs without heat. 

Solar drying can be as simple as spreading a layer of fruit or vegetables in the 

sun, and it can also take place in a special container that catches and captures 

the sun’s heat. These types of drying are used mainly for high-acid fruits 

and vegetables, such as apricots, tomatoes, and grapes (to make raisins). 

(Perishable, low-acid food such as meat and poultry may not be dried by these 

methods. See below.)

Drying from an artificial heat source is done by placing food in either a warm 

oven or a food dehydrator. Follow the appliance’s directions carefully to ensure 

the food is dried safety.

There have been illnesses from Salmonella and E. coli O157:H7 from 

homemade jerky that raise questions about the safety of traditional drying 

methods for making beef and venison jerky. 

To make jerky safely at home, the USDA Meat and Poultry Hotline 

recommends that consumers cook all meat to 160 °F and all poultry to 165 °F 

before they begin the dehydrating process. This cooking step ensures that any 

bacteria present will be destroyed. Most dehydrator instructions do not include 

this step, and a dehydrator may not reach high enough temperatures to heat 

meat and poultry to these safe temperatures.

After heating meat to 160 °F and poultry to 165 °F, maintain a constant 

dehydrator temperature of 130 to 140 °F during the drying process. This 

is important because the process must be fast enough to dry food before it 

becomes unsafe; and it must remove enough water so that microorganisms 

are unable to multiply. 

The danger in dehydrating meat and poultry without cooking it to a safe 

temperature first is that the dehydrator will not heat meat to 160 °F or poultry 

to 165 °F –- temperatures at which bacteria are destroyed –- before the jerky 

dries. Bacteria that are not destroyed by cooking can survive dehydrating and 

cause foodborne illness. 

In a dehydrator or low-temperature oven, most of the heat is absorbed by 

evaporating moisture. Thus, the temperature of the meat does not begin to 

rise until most of the moisture has evaporated. Therefore, when the dried 

meat temperature finally begins to rise, the bacteria have become more 

heat resistant and are more likely to survive. If these surviving bacteria are 

pathogenic (types that cause foodborne diseases), anyone who consumes the 

jerky can get a foodborne illness.

Yes. Commercially produced jerky is monitored in federally inspected plants 

by inspectors from the U.S. Department of Agriculture’s Food Safety and 

Inspection Service. Products made into jerky may be cured or uncured, dried, 

smoked or unsmoked, and air or oven dried. 

The process of making jerky at home can vary, so USDA recommends a 

shorter shelf life for homemade jerky than for jerky made under Federal 

inspection.

What are the types of 

food drying?

Food Safety Information 5

Shelf-Stable Food Safety

What are dried foods? 
Are any egg products 

shelf stable? 

Does freeze-drying 

make food shelf stable?

Are any sausages shelf 

stable?

Salt binds or removes water so that it does not enable the growth of microorganisms. It is a food additive that has been used for thousands of years. Until 

canning was invented, salt was a critical food preservation item. In Colonial 

America, food preservation required 40 pounds of salt per person per year. 

Even though we don’t need that much salt today, salt is still used to preserve 

or cure such foods as country hams, bacon, frankfurters, and corned beef. 

Dry-cured hams are shelf stable. These uncooked hams are safe when stored 

at room temperature because they contain so little water that bacteria can’t 

multiply in them. 

In dry curing — the process used to make country hams and prosciutto, 

fresh meat is rubbed with a dry-cure mixture of salt and other ingredients. 

Dry curing produces a salty product. Since dry curing draws out moisture, 

it reduces ham weight by at least 18% (usually 20 to 25%). This results in 

a more concentrated ham flavor. Dry-cured hams may be aged from a few 

weeks to more than a year. Six months is the traditional process, but may 

be shortened according to the aging temperature. Country hams may not be 

injected with curing solutions or placed in curing solutions, but they may be 

smoked. In 1992, FSIS approved a Trichina-treatment method that permits 

substituting up to half of the sodium chloride with potassium chloride to lower 

sodium levels.

Some dry sausages are shelf stable. Dry sausages include: Soppersata (a 

name of a salami); Salami; air-dried Pepperoni; Cerevelat; Lola, Lolita, and 

Lyons sausage (mildly seasoned pork with garlic); and Genoa salami (an 

Italian sausage usually made from pork, but might contain a small amount 

of beef and be moistened with wine or grape juice and seasoned with garlic). 

Dry sausages require more production time than other types of sausage and 

result in a concentrated form of meat. If the product is shelf stable and readyto-eat, the product is not required to have a safe handling statement, cooking 

directions, or a “Keep Refrigerated” statement. For more information about 

sausages, see the document “Sausages and Food Safety” at www.fsis.usda.

gov.

Pasteurized, dried egg products can be shelf stable, with or without added 

ingredients. Most are distributed in bulk quantities and are used by food 

manufacturers (noodle makers, bakers, etc.) or by institutional food service 

(hotels, hospitals, nursing homes, etc.). 

USDA Dried Egg Mix — a dried blend of whole eggs, nonfat dry milk, soybean 

oil, and a small amount of salt — is distributed to schools and to needy 

families. This is a government commodity not usually available commercially. 

To reconstitute, blend 1/4 cup of the mix with 1/4 cup water to make one 

“egg.” The reconstituted mix requires cooking. Pasteurized, dried egg whites 

are also available in stores that sell cake baking and decorating supplies. They 

do not require cooking.

Yes, freeze-dried foods are shelf stable. Freeze-drying is a commercial process 

that can be used to preserve such food as dried soup mixes, instant coffee, 

fruits, and vegetables. To freeze dry, frozen food is placed in a special vacuum 

cabinet. There, ice changes from a solid state directly to a vapor state without 

first becoming a liquid. This process, whereby water escapes from the food, is 

called “sublimation.” To use freeze-dried foods, they must be rehydrated with 

water. They retain their original flavor, texture, and nutrients, but must be 

packaged in moisture-proof, hermetically sealed containers.

Food Safety Information 6

Shelf-Stable Food Safety

Are dry-cured hams 

shelf stable?

How is salt used to 

make food shelf stable?
What is an MRE?

Is an MRE shelf stable?

What foods are 

packaged in retort 

packages?

What is aseptic 

packaging? 

Are aseptic packages 

safe? 

FLEXIBLE PACKAGING

A retort pouch is commonly defined as a flexible pouch for low-acid foods that 

are thermally processed in a pressure vessel, often called a “retort.” The pouch 

is made of layered polyester, aluminum foil, and polypropylene. Commercial 

sterilization occurs at temperatures greater than 212 °F, typically 240 to 250 °F. 

The retort packaging is shelf stable at room temperature.

The history of retort pouches goes back to the 1960s when the military used 

them to replace C-Rations. They are lightweight and take up less space 

than canned goods. The development of the retort process had to overcome 

such problems as heat penetration, temperature distribution (some areas of 

the product cooking faster than others, resulting in hot or cold spots within 

the pouches), and residual air inside the package. Retort pouches are now 

available in clear or foil materials and are in several shapes. Special retort 

pouch features include hanger holes, pour spouts, handles, and tear notches.

The retort pouch has several advantages. It weighs less than a metal can. It is 

flexible, meaning that it can handle a lot of abuse when taken away from home 

or on military maneuvers. Because it is flat, it takes up little space, making it 

easier to carry in a backpack or pocket. The flat shape also gives the pouch an 

advantage during processing. In the plant, the pouch is filled with food, sealed 

and then retorted at temperatures of 240 to 250 °F to commercially sterilize 

the contents. Because a pouch is flat, it takes much less time than a metal can 

does to heat the contents to the point of commercial sterilization. That can 

result in a better tasting product.

MRE stands for “Meal, Ready-to-Eat.” MRE’s were originally designed for the 

U.S. government and have been used since the 1970’s in the U.S. space program, U.S. military, and USDA’s Forest Service. The MRE package is officially 

known as a tri-laminate retort pouch. It contains normal food that is ready to 

heat and consume, such as chili or beef stew. 

Yes. MRE’s are shelf stable because they have been commercially sterilized by 

heat in a sealed container to destroy bacteria that can make it unsafe or spoil 

the food. Like food in metal cans, MRE’s can be kept for a long time, but not 

indefinitely. The shelf life is highly related to the storage temperature. For example, if stored at 120 oF (a temperature that could be encountered on desert 

battlefields), the MRE should be used within a month. Stored at 60 oF, an MRE 

can last 7 years or more. 

Nearly any type of food that is contained in cans may be processed in retort 

packaging. Examples of food packaged in retort packages are chili, ham, 

chicken breasts, and tuna fish. These are available on grocery store shelves. 

Aseptic packaging is the process by which microorganisms are prevented from 

entering a package during and after packaging. During aseptic processing, a 

sterilized package is filled with a commercially sterile food product and sealed 

within the confines of a hygienic environment.

Yes. There are no health concerns associated with aseptic packaging. The 

inside layer of an aseptic package, which touches the product, is polyethylene 

(plastic). There is no leaching of aluminum or aluminum components through 

the polyethylene layer. The polyethylene used in the aseptic package, lowdensity polyethylene (LDPE), is an FDA-approved food-contact surface material. It is the only material in the package that comes in contact with the food 

product. In addition, industry tests have shown that no polyethylene leaches 

into the food product.

Aseptic packaging is a beverage system first developed in Europe in 

cooperation with the World Health Organization to provide beverages such as 

milk and water to people involved in disasters. It was introduced to the United 

States in the early 1980’s.

What are the 

advantages of the retort 

pouch? 

Food Safety Information 7

Shelf-Stable Food Safety

What is the history of 

aseptic packaging?

What is a retort pouch?

What is the history of 

retort pouches?
Food Safety Information 8

Shelf-Stable Food Safety

In retort packaging, food is filled into a pouch or metal can, sealed, and then 

heated to extremely high temperatures, rendering the product commercially 

sterile. In aseptic packaging, the food or beverage is sterilized by quick 

exposure to ultra-high heat, rapidly cooled to an ambient temperature, 

and filled into sterilized containers that are then sealed in a commercially 

sterile environment. However, the assembled aseptic package is not further 

processed like retort products. 

An aseptic package, sometimes called a “drink box,” is a laminate of three 

materials: high-quality paperboard, polyethylene, and aluminum. Paper 

(70%) provides stiffness, strength and the efficient brick shape to the 

package. Polyethylene (24%) on the innermost layer forms the seals that 

make the package liquid-tight. A protective coating on the exterior keeps the 

package dry. Aluminum (6%) is the silver material on the inside of the aseptic 

package. This ultra-thin layer of foil forms a barrier against light and oxygen, 

eliminating the need for refrigeration and preventing spoilage without using 

preservatives. 

Aseptically packaged products include milk, juices, tomatoes, soups, broths, 

tofu, soy beverages, wines, liquid eggs, whipping cream, and teas.

No. Because aseptic cartons contain a micro-thin layer of aluminum foil, the 

package cannot be used in a microwave. Check with the manufacturer of the 

product for specific information.

No, it requires refrigeration. Sous Vide is a French phrase meaning “under 

vacuum.” Most Sous Vide food is used in foodservice establishments such as 

restaurants, but some is becoming available to consumers. With this method, 

fresh, raw ingredients or partially cooked ingredients are vacuum-sealed in a 

plastic pouch. The pouch is heat processed, quickly chilled, and transported 

under refrigeration. Sous vide products must be kept refrigerated, but can be 

stored for 3 to 4 weeks. To serve, you simply heat the bag in boiling water. 

What foods are 

packaged in aseptic 

packages?

Can I microwave aseptic 

packages? 

Is Sous Vide packaging 

shelf stable? 

What type of package 

is used for aseptic 

processing? 

What’s the difference 

between retort and 

aseptic packaging?
Food Safety Information 9

Shelf-Stable Food Safety

SHELF-STABLE FOOD STORAGE CHART

FOOD STORAGE AFTER 

OPENING

STORAGE ON SHELF

Canned ham (shelf-stable)

Low-acid canned goods. Examples: 

canned meat and poultry, stews, soups 

(except tomato), spaghetti (noodle and 

pasta) products, potatoes, corn, carrots, 

spinach, beans, beets, peas, pumpkin.

High-acid canned goods. Examples: 

juices (tomato, orange, lemon, lime 

and grapefruit); tomatoes; grapefruit, 

pineapple, apples and apple products, 

mixed fruit, peaches, pears, plums, all 

berries, pickles, sauerkraut and foods 

treated with vinegar-based sauces or 

dressings like German potato salad and 

sauerbraten.

Home canned foods

Jerky, commercially packaged

Jerky, home-dried

Hard/dry sausage

USDA Dried Egg Mix

Dried egg whites

2 to 5 years

2 to 5 years

12 to 18 months

12 months. Before using, 

boil 10 minutes for high-acid 

foods; 20 minutes for low-acid 

foods

12 months

1 to 2 months

6 weeks in pantry

Store below 50 °F, preferably 

refrigerated, for 12 to 15 

months

Unopened dried egg products 

and egg white solids can be 

stored at room temperature as 

long as they are kept cool and 

dry. After opening, store in the 

refrigerator.

3 to 4 days in the refrigerator

3 to 4 days in the refrigerator

5 to 7 days in the refrigerator

3 to 4 days in the refrigerator

N/A

N/A

3 weeks refrigerated, or until 

it no longer smells or tastes 

good.

Refrigerate after opening. 

Use within 7 to 10 days. 

Use reconstituted egg mix 

immediately or refrigerate 

and use within 1 hour.

Refrigeration is not required 

unless reconstituted.
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

Updated August 2014

FSIS encourages the reprint and distribution of this publication for food safety 

purposes. However, the included image from PhotoDisc, used under license, is 

protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be 

saved or downloaded except for printing of this publication.

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Shelf-Stable Food Safety

SHELF-STABLE FOOD STORAGE CHART

FOOD STORAGE AFTER 

OPENING STORAGE ON SHELF

MRE’s (Meals, Ready to Eat)

Tuna and other seafood in 

retort pouches

Meat or poultry products in 

retort pouches

Rice and dried pasta

120 oF, 1 month

100 oF, 1 1/2 years

90 oF, 2 1/2 years

80 oF, 4 years

70 oF, 4 1/2 years

60 oF, 7 years

18 months

Use manufacturer’s 

recommendation on the 

package.

2 years

Refrigeration will increase the 

shelf-stable storage times.

3 to 4 days in the refrigerator

3 to 4 days in the refrigerator

After cooking, 3 to 4 days in the 

refrigerator

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat during Hotline hours.

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10 

a.m. to 4 p.m. ET (English 

or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov