Dear Christian,
The products that you were discussing with your Australian friend may be of different nature compared to the ones in Canada. When the canned Anchovy is processed by sterilization, meaning the processed temperature is around 121 Celsius degree, then the product is shelf stable. However if the products are pasteurized, meaning cooking below 100 Celsius degree, then the products have to be kept chilled unless it is an acid food.
I hope the above explanation is clear to you.
Best regards,
Gindra Tardy
----- Original Message -----
From: Christian Vogl
To: seafood@ucdavis.edu
Sent: Wednesday, July 18, 2007 4:11 AM
Subject: 'canned' Anchovy - shelf stable or must refrigerate?
We have a customer in Australia who tells us that anchovy in cans (packed in oil) are sold 'shelf stable' there.
Here, we refrigerate them.
It was always my understand that this was required because of the lack of thermal processing. But if this is the case, how can Australian stores market them on the shelves instead of the cooler?
Any thoughts appreciated!
Best regards,
Christian
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