Shelf-stable food (sometimesambient food) isfood of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be storedrefrigerated, but which have beenprocessed so that they can be safely stored at room orambient temperature for a usefully longshelf life.
Variousfood preservation andpackaging techniques are used to extend a food's shelf life. Decreasing the amount ofavailable water in a product, increasing its acidity, orirradiating[1] or otherwisesterilizing the food and then sealing it in anair-tight container are all ways of deprivingbacteria of suitable conditions in which to thrive. All of these approaches can extend a food's shelf life, often without unacceptably changing its taste or texture.
For some foods, alternative ingredients can be used. Commonoils andfats becomerancid relatively quickly if not refrigerated; replacing them withhydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach inindustrialfood production, but concerns abouthealth hazards associated withtrans fats have led to their strict control in several jurisdictions.[2] Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products.
Packagesterility and seal integrity are vital for commercially packaged shelf-stable food products. With flexible packaging (plastic films, foils, laminates, etc), the choice of materials and process conditions are an important decision forpackaging engineers.[3][4][5]
All aspects of food production, package filling and sealing must be tightly controlled and meet regulatory requirements. Uniformity, sterility and other requirements are needed to maintaingood manufacturing practices.[citation needed]
Product safety management is vital. A completequality management system must be in place.Verification and validation involves collecting documentary evidence of all aspects of compliance. Quality assurance extends beyond the packaging operations through distribution.[citation needed]
Commercialcanning involves cooking food and sealing it in sterilizedtin cans. Home canning (orbottling) uses glass jars, such asKilner jars orMason jars, andboiling the containers to sterilize the contents.
Retort pouches involve heat processing the food in sterilized heat-stable flexible packages. This is used forcamping food and militaryfield rations.
The first shelf-stable formulation ofranch dressing, created in 1983, had a shelf life of 150 days.[6]
Pasteurized milk inaseptically processed cartons (such asTetra Brik) is shelf-stable without refrigeration.
Fruit juice can be processed with proper pasteurization to allow shelf-stable options.[7]
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| Product packages |
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| Machinery |
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| Environment, post-use | |
