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
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"Food industry"
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