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CANNED SALMON SHELF LIFE Technical Bulletin CS-09

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CANNED SALMON SHELF LIFE Technical Bulletin CS-09 1600 South Jackson Street Seattle, Washington 98144 Phone 206‐323‐3540 Fax 206‐323‐3543 SETTING THE STANDARD IN SEAFOOD SAFETY CANNED SALMON SHELF LIFE Technical Bulletin CS-09 Canned salmon is a shelf-stable food. After sealing, the canned product is heat-treated to destroy microorganisms capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution. The hermetic seal prevents further contamination, so the canned product may be held for long periods of time at ambient temperatures. Shelf-Life Assessment Predicting shelf life durability of canned salmon requires consideration of the following factors: Product storage conditions – For canned salmon, the typical storage conditions are those commonly found in commercial warehouses and consumer shelves. These conditions are expected to be within a normal range of ambient humidity and temperature. Product safety and quality over time – Canned Salmon is subject to ongoing assessment using microbiological (by process validation) and sensory tests to verify safety and quality over extended periods at a typical range of storage conditions. These periods exceed the range of shelf life recommendations for canned salmon in various types of packaging. Interaction between the product and the container will result in some changes in color and flavor that generally become noticeable five to six years after canning. Product container integrity over time – Packaging materials are tested by container manufacturers to ensure they are suitable for their intended use. The end point for testing rigid metal containers currently used for canned salmon is typically a duration at which containers have demonstrated acceptable performance. This performance data is generally considered in the determination of container warranties. As with most consumer goods, durability generally exceeds warranty periods offered by manufacturers who do not test to failure endpoints. Based on the considerations above, we would suggest that under normal storage conditions, shelf life be predicted as no more than 1 year longer than the container warranty provided by the manufacturer. For canned salmon packed in containers with sanitary ends, this is predicted to be five years, and for canned salmon packed in containers with easy open (EZO) ends, this is predicted to be three years. These shelf life predictions are based on the best information available as of the date of this technical bulletin. Longer shelf life predictions may be appropriate when the container supplier provides assurance in the form of appropriate qualifying tests that substantiate a longer predicted shelf life. Shelf life predictions should be considered when determining “Best Before” dates if they are being applied. Please note that predictions for canned salmon shelf life are general and may be affected by changes to product ingredients or container materials and manufacturing. Members should notify SPA when changes to these criteria occur, as this is important input to ongoing shelf-life assessment. Revision Date: 5-30-12 Supersedes: Technical Bulletin CS-09, 6-5-08 www.spa‐food.org .
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