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Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept refrigerated after purchase even if unopened?
The only reason I can think of is Botulism, because they can't be pressure heated because they would break? Is that so?
I found this very informative article from the Crown Prince company, an anchovy canner and distributor. Apparently the reason for cold storage has to do with the preservation process and product quality:
Anchovies are a "semi-preserved" product. This means that they are not sterilized by either cooking or pasteurization. Instead, anchovies are preserved by a salting process whereby salt is used to control bacteria which would otherwise render a canned product unusable.
The anchovies remain in the salt until just before canning. Therefore, suppliers do not pack ahead of order. Our anchovies are not packed until just prior to shipment.
Because they are "semi-preserved", anchovies will eventually break down and become mushy. The cans may even puff. This occurs because there is a non-harmful bacteria that survives in salt. This bacteria can be inconvenient because when it grows it can eventually form a gas which will puff the can. We repeat that this is not harmful to humans, but is most inconvenient.
Heat will hasten the growth of the non-harmful bacteria. Anchovies should always be stored in a cool place, preferably in the refrigerator. Their shelf life when refrigerated is about 18 months. If you do not plan on consuming the anchovies or paste immediately after purchasing, we recommend storing them in the refrigerator. It is important to note that puffed anchovy cans are not indicative of a faulty canning procedure, but rather of improper storage subsequent to canning.
Occasionally, customers complain of a white substance in the can. Often, salt collects around the edges of the fish. This is harmless, as it is only salt.
All anchovies I have ever seen in cans or jars are shelf stable. There is no reason to sell them cold unless there is a consumer preference for them to be sold that way. I have never seen canned or jarred anchovies in the cooler (US). There may be brands sold elsewhere that are not shelf stable, but they should be labeled as such, particularly since canned items are generally expected to be shelf stable.
Of the dozens of brands of anchovies sold on Amazon, most of which are from Italy, Spain or Morocco, all are shelf stable.
EDIT: The accepted answer points out something that I didn't know, and it appears that anchovies that are going to be held long term do benefit from being kept at lower than room temperature.
