Issues and Concerns with Imported Foods
  • Home
  • Introduction
  • Purpose of the Guide
  • Responsible Agencies
  • Imported Food Process
  • Definitions
  • Examples and Explanations
    • Microbiological Contamination
    • Undeclared Allergens
    • Banned Antibiotics
    • Uneviscerated Processed Fish
    • Unapproved Colors
    • Unapproved E 124 (Ponceau 4R)
    • Lead Contaminated Foods and Packaging Containers
    • Sodium Cyclamate
    • Undeclared Preservatives
    • Mycotoxin
    • Shelf Stability
    • Economic Adulteration
    • English
  • Additional Imported Food Concerns
    • Imported birds nests, balut, and guinea pig
    • Duck tongue imported from China
    • Illegally imported from China
    • Beef products imported from Italy
    • Deer tails, tendons, and slicked antlers unknown/unapproved source
    • Imported canned iguana soup
    • Ackees
  • Certified Food Colors Permitted in Foods
  • Food Color Additives Banned in the USA
  • Other AFDO Publications
  • Acknowledgements
Association of Food and Drug Officials

Shelf Stability

Processed Fish in Oil - Shelf Stable - Clostridium Botulinum Concerns Shelf Stability:  Inspectors are trained to analyze the contents, process, and packaging of a product to make that determination.  Products can be sampled and tested for “shelf stability”.  In essence, the analysis will be based on the most relevant critical food safety factors, such as pH, water activity, salt content, water phase salt, etc., or perhaps the product is commercially sterile.  All of these factors and parameters need to be considered to determine if the product is in fact shelf stable.  Examples of products that would be sampled for shelf stability would be preserved duck eggs and salted fish.  16(New York State Department of Agriculture and Markets; Division of Food Safety and Inspection: Inspector Manual 2006 Edition.) 
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