These foods are rarely implicated in food poisoning and may be stored, suitably packaged, at ambient temperatures. They do not support the multiplication of food poisoning bacteria. Examples include:
- Preserved food such as jam
- Dried foods or food with little available moisture, such as flour, rice, bread and biscuts. On adding liquid to powdered food, such as milk or ice-cream mixes, the food becomes high-risk
- Acid food, such as vinegar or products stored in vinegar
- Fermented products, such as salami
- Foods with high fat/sugar content, such as chocolate (chocolate is occasionally responsible for salmonella outbreaks)
- Canned foods, whilst unopened.