预制菜，美加叫READY-TO-EAT
除了罐头类可能会在6-12个月
一般真空软包装的最多不超过45天，大部分7天。
欧洲应该比美加还严格
啥也不多说，这方面，中国还是要参考学习美加的做法为好，规矩要定好，按规矩办事，还平民一个基本的生活安心。
Ready-to-eat (RTE) foods with meat are common in both the U.S. and Canada, and their expiry dates (also called “shelf life” or “durable life”) depend on whether they are refrigerated, frozen, or shelf-stable.
Here’s a breakdown with real-world examples:
These must be kept cold (≤ 4 °C / 40 °F) and have relatively short shelf lives.
These are heat-processed to destroy spores (commercially sterile).
Frozen products technically don’t have a strict “expiry date,” but they have a “best before” date for quality.
除了罐头类可能会在6-12个月
一般真空软包装的最多不超过45天，大部分7天。
欧洲应该比美加还严格
啥也不多说，这方面，中国还是要参考学习美加的做法为好，规矩要定好，按规矩办事，还平民一个基本的生活安心。
Ready-to-eat (RTE) foods with meat are common in both the U.S. and Canada, and their expiry dates (also called “shelf life” or “durable life”) depend on whether they are refrigerated, frozen, or shelf-stable.
Here’s a breakdown with real-world examples:
Refrigerated RTE Meat Products
These must be kept cold (≤ 4 °C / 40 °F) and have relatively short shelf lives.| Example Product | Packaging | Typical Shelf Life | Notes |
|---|---|---|---|
| Packaged Deli Meats (turkey breast, ham slices) | Vacuum-sealed plastic pouch | 2–3 weeks unopened, 3–5 days after opening | May contain nitrites to extend shelf life. Must be kept refrigerated. |
| Cooked, Vacuum-Packed Sausages (e.g. fully cooked bratwurst) | Vacuum pack, sometimes MAP (modified atmosphere packaging) | 30–45 days unopened | Pathogen control (Listeria) is critical. Must be refrigerated. |
| RTE Chicken Salad or Tuna Salad | Plastic tub or pouch | 7–10 days unopened | High moisture → short shelf life. |
| Packaged Lunch Kits (e.g. Lunchables® with meat/cheese) | Compartmentalized sealed tray | 2–4 weeks refrigerated | Often include nitrite-treated meats and low-moisture cheese. |
Shelf-Stable (Ambient) RTE Meat Products
These are heat-processed to destroy spores (commercially sterile).| Example Product | Packaging | Typical Shelf Life | Notes |
|---|---|---|---|
| Canned Meats (Spam®, corned beef hash) | Metal can | 2–5 years | Commercially sterile — safe at room temp. |
| Retort Pouches (e.g. MRE beef stew) | Foil-laminate pouch | 18 months–3 years | Shelf life validated under heat-sterilization process. |
| Jerky / Meat Sticks | Vacuum pack, low water activity | 6–12 months | Shelf-stable due to drying + preservatives. |
Frozen RTE Meat Products
Frozen products technically don’t have a strict “expiry date,” but they have a “best before” date for quality.| Example Product | Packaging | Typical Best-Before | Notes |
|---|---|---|---|
| Frozen Cooked Meatballs | Poly bag | 6–12 months frozen | Quality may decline after date, but still safe if kept frozen. |
| Frozen Fully Cooked Meals (TV dinners with chicken/beef) | Tray + overwrap | 9–18 months frozen | Labeled “Keep Frozen” until ready to heat. |
Key Legal/Industry Points
- Date Marking:
- U.S.: “Use By” or “Sell By” dates are voluntary for most foods (except infant formula) but widely used.
- Canada: “Best Before” date is mandatory for prepackaged foods with a durable life of ≤ 90 days.
- Storage Instructions Required:
- Labels must state “Keep Refrigerated” or “Keep Frozen” as appropriate.
- Post-Opening Shelf Life:
- Not always required on label, but industry/retailers often advise consumers (e.g. “Use within 3 days of opening”).
- Pathogen Control:
- For RTE meat products, Listeria monocytogenes control is a major requirement — plants must validate shelf life to ensure the product remains safe until expiry.