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:
The particularity of the foie gras matrix has given the laboratory a unique expertise in this area. Some examples of our research projects include :
CTCPA private delivery on the right
Une formation complète pour toute personne souhaitant se lancer dans la fabrication de conserves artisanales, sans aucun prérequis technique nécessaire
Deux jours pour une initiation aux bases de la microbiologie des aliments.