nonrefrigerated

Nonrefrigerated is an adjective describing items, conditions, or processes that do not require refrigeration. In common usage, it most often refers to foods, beverages, medicines, or other consumer goods that can be stored at room temperature without spoiling within a defined shelf life. The term is sometimes used interchangeably with shelf-stable.

To achieve nonrefrigerated stability, manufacturers use methods such as canning, dehydration, drying, pasteurization, sterilization (canning or UHT), fermentation, pickling, reducing water activity, or packaging that limits oxygen and moisture. Packaging often includes airtight cans, aseptic cartons, or moisture barriers.

Examples include canned vegetables and fruits; cereals, pasta, and rice; dried beans; powdered milk; condiments; shelf-stable milk or plant-based beverages in aseptic cartons; dried fruits; jerky; honey; salt.

Storage safety and handling guidelines apply to nonrefrigerated products as well. They still require proper storage conditions—away from heat, moisture, and pests—and adherence to expiration dates. After opening, many products may require refrigeration, and labels often instruct to keep the item in a cool, dry place until use.

Limitations and considerations: Not all products can be nonrefrigerated; perishable items such as fresh meat, dairy, or certain prepared meals require cold storage. Nonrefrigerated goods can ease distribution in areas with limited refrigeration infrastructure and during emergencies, but they rely on methods like canning, dehydration, or controlled packaging to extend shelf life. The concept is closely tied to shelf life and water activity.