The resistance of bacteria (both in vegetative or sporulated form) is characterized by specific parameters.

These parameters aim to measure the impact of treatment on the microbial destruction and to modelize the influence of the post treatment environment.  They help to measure the impact of the temperature but also that of the pH, of redox, of certain non-thermal processes (pulsed light, high pressure), biocides as well as the matrix itself, on the survival or destruction of the microorganisms.

Examples of research projects :

• EXPERT NS – Systematic study of non-stability cases of canned goods: microbiology expertise and line audits (since 2001)
• CARAFLORENS – Characterization of altering sporulated flora (since 2005).
• ASPITT -  Physiology and thermo resistance of bacteria based on the pH (2008-2010)
• ASPITT 2 –Optimization of pasteurization treatments of acidic or acidified products (2012-2014)
• EQUI-VS - Evaluation de l'impact de différents barèmes temps / température sur la stabilité et la qualité nutritionnelle de conserves (2013)