A product that is free of microorganisms capable of growing in non-refrigerated conditions is referred to as:

The term "shelf stable" is used to describe a product that can be safely stored at room temperature without the risk of spoilage due to microbial growth. These products have undergone processing that effectively eliminates or inhibits the growth of microorganisms that would typically thrive in non-refrigerated conditions. This means that the food can remain stable and safe for extended periods without needing refrigeration, making it convenient for storage and consumption.

In contrast, "ready-to-eat" refers to foods that can be consumed without further cooking or preparation, but this does not necessarily imply they are free from microorganisms; they might require refrigeration if not consumed right away. "Heat treated" indicates the product has undergone thermal processing to kill or reduce microbes but does not guarantee stability at room temperature. "Fully cooked" refers to food that has been cooked through, but again, this does not ensure that the product is shelf-stable unless it has also been processed to prevent microbial growth in non-refrigerated conditions. Therefore, "shelf stable" is the most precise term to describe products designed for long-term storage without refrigeration.