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1. Appertization: a reminder of the scientific and regulatory bases
Appertized or preserved products are foods that are stable at room temperature, obtained by applying a heat treatment and using airtight packaging.
The artisanal or industrial manufacture of appertized products is an operation which may seem simple at first glance, but which requires highly technical know-how in a number of disciplines.
The major health risks involved (botulism poisoning in particular) call for great rigor in the development, validation and management of heat treatments.
It is essential to qualify the effect of the heat treatment applied on the quantitative thermal destruction of target micro-organisms: this is the aim of thermobacteriology.
This science is used on an industrial scale to quantify the impact of treatments and link...
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Appertization: a reminder of the scientific and regulatory bases
Design and validation of stabilization scales
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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