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 climateslearned 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?
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.

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.

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

spoilage-causing 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 lowacid 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.

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?

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, 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 usingsafe canning guidelines. Boil all home-canned foods

before serving. First, bring the food to a rapid boil. This brings out any

telltale botulism odors. Some botulism bacteria produce gas you can

smell; some don’t. If the product smells right, lower the heat and continue

boiling the food.

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. For

example, at 3,000 feet, boil for 12 minutes.

Spinach and corn should be boiled for 20 minutes at any altitude. This is

due to the high density of these vegetables. If a spoiled odor appears or

the food is foaming or looks odd, throw it out without tasting it.

Except for infant formula and some baby food, 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 shelfstable 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-if-used-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 highacid 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.

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?

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.

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 ready-to-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, low-density polyethylene (LDPE), is an FDA-approved foodcontact 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.

What are the

advantages of the retort

pouch?

Food Safety Information 7

Shelf-Stable Food Safety

What is a retort pouch?

What is the history of

retort pouches?
Food Safety Information 8

Shelf-Stable Food Safety

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.

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 is the history of

aseptic packaging?

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 lowacid 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.

Issued May 2011

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