Journal of Critical Infrastructure Policy Volume 1, Number 2, Fall/Winter 2020 | Page 191

COVID-19 and the Case for a National Food Emergency Stockpile

The USDA defines shelf-stable food as “ Foods that can be safely stored at room temperature , or on the shelf ” ( U . S . Department of Agriculture , n . d .). Examples of non-perishable , shelf-stable products include “ jerky , country hams , canned and bottled foods , rice , pasta , flour , sugar , spices , oils , and foods processed in aseptic or retort packages and other products that do not require refrigeration until after

opening .” Marianne Gravely , Technical Information Specialist for the Food Safety and Inspection Service notes on the USDA blog that , “ Most shelf-stable foods are safe indefinitely .” She adds that , “ In fact , canned goods will last for years , as long as the can itself is in good condition ( no rust , dents , or swelling ).” The chart below displays the average time that different self-stable foods may remain safely edible .

Table 1 . Shelf Stable Food Storage Chart ( Source : U . S . Department of Agriculture , Food Inspection Service )

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