The microbiological team of the CTCPA works on every step of the transformation process used in canned goods: from the validation of raw materials by the industrial quality control services to the management of unstable products, including defining specific treatments and ways to control any spore contamination on the line.

The services and the research projects proposed by the CTCPA microbiology laboratory are based on the following main themes:

• Resistance of the spores to treatments
• Detecting, counting and identifying the sporulated flora
• Microbial ecology, line and cleaning audits

The particularity of the foie gras matrix has given the laboratory a unique expertise in this area. Some examples of our research projects include :

• EXPERT NS - Étude systématique des cas de non stabilité des produits en conserve : expertise microbiologique et audits sur lignes (depuis 2001)
• CARAFLORENS - Caractérisation des flores sporulées d’altération (depuis 2005)
• PRESTACYF - Mise au point de méthodes pour la prévision rapide de la stabilité des conserves par cytométrie de flux (2012-2013)
• EQUI-VS - Evaluation de l'impact de différents barèmes temps / température sur la stabilité et la qualité nutritionnelle de conserves (2013)

CTCPA private delivery on the right