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.)