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ABSTRACT
The specifications of stabilized products for their conservation at ambient temperature (appertized products or preserves) are well defined and notably impose a biological stability that can guarantee the absence of microbial development. This article presents the induced scientific basis that encompass, within heat treatments, the principles of pasteurization, sterilization and cooking. The artisanal or industrial manufacturing of these products requires extremely technical know-how in a large number of disciplines. The technical rules and the essential critical points for a good mastery of food safety are also presented.
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
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François ZUBER: Deputy Scientific Director, Centre technique de la conservation des produits agricoles CTCPA
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Michel BITON: Assistant General Manager, Centre technique de la conservation des produits agricoles CTCPA
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Antoine CAZIER: Senior Project Manager, Thermal Technologies and Treatments, Centre technique de la conservation des produits agricoles CTCPA
INTRODUCTION
This dossier sets out the regulatory and scientific bases for the design and validation of heat treatment and preservation schedules for appertized products.
Regulations are well-established concerning the specifications for products stabilized for storage at room temperature (appertized products) – biological stability guaranteed by the absence of microbial growth after incubation of samples. However, all the complex factors involved in designing and implementing appropriate processes may not always be taken into account by canning manufacturers.
The scientific bases set out below will enable engineers with an initial training in food industry technology to grasp the concepts of pasteurizing, sterilizing and cooking values for appertized products, and the fundamentals of thermal process design.
The need to establish clear, reliable technical rules is obvious, given the very serious implications for food safety in the event of ignorance of technical details, or lack of know-how, when multiple critical points need to be mastered in the implementation of stabilization heat treatments.
The complete HACCP (Hazard Analysis Critical Control Points) approach to the process, presented as a complement, offers an analysis of these various critical points, enabling the safe design and validation of thermal preservation processes.
This file introduces a second part
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Documentation sources
Also in our database
Regulations
Codex Alimentarius – FAO (1996). Code of Hygienic Practice for Low-Acid Canned Foods, Rome.
Basic regulations concerning all preserved and semi-preserved foods in hermetically sealed containers (except milk and dairy products). Decree no. 55-241 of February 10 1955, JO of 02/13/55.
Standards
- Food microbiology. Stability control of appertized and similar products – Reference method. - NF V 08-401 - 10-1997
- Food microbiology. Stability control of appertized and similar products – Routine method. - NF V 08-408 - 10-1997
Directory
Organizations
CTCPA Centre technique de la conservation des produits agricoles (Technical center for the conservation of agricultural products) http://www.ctcpa.org
FDA Food and Drug Administration http://www.fda.gov
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