My $0.02
The US and Canadian requirements for maximum Histamine levels are different. In Canada the level is much higher but about 15 or more years ago the Department of Fisheries and Oceans required that anchovies be refrigerated. So the same product that is sold in the US as shelf stable is refrigerated in Canada.
Non refrigerated anchovies have a shelf life of at least 6 mos before the enzymes begin to soften the tissue and produce gas. However the shelf life is rarely claimed on the label and I have seen examples of 2 year old cans that were fine and also 6 month cans that weren't. It all depends on when the fermentation process was stopped by the packer.
The stability is produced by lowering the Water Activity by using high concentrations of salt. If I remember about 7% is necessary but typically anchovies are around 12%
Some of the European Anchovy packers claim that a "little bit" of Histamine is necessary to give that tingling effect on the lips so the "best" quality may be reserved for the Domestic market.
Clare Winkel <straddiegal@optusnet.com.au> wrote: Dear Christian and Peter,
As an Australian living in Ireland, I can't run down to the shop and read
the anchovy can. But I suspect it's the same product Peter mentions-
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