Canned food made with an autoclave

Why should I check the stability of my canned food made with an autoclave?

These controls allow you to validate the proper functioning of your autoclave in order to avoid problems with spoilage of your canned food and above all to avoid the development of pathogenic spore forming bacteria and in particular Clostridium botulinum producing botulinum toxin.

Usual frequency of carrying out these checks:
- at the start of the autoclave to validate your sterilization scales
- as part of your usual self-checks then.

Description of the analyzes carried out by the laboratoryDuring the stability test, canned goods stored at room temperature, 37 ° C and 55 ° C are observed daily to check for any deformation or leakage. After incubation for 7 days, the preserves are opened. A visual and olfactory examination is carried out, then a pH measurement is carried out on each of the 3 cans to verify the absence of bacterial development.

COFRAC accredited analyzes
Nantes: Test Accreditation N ° 1-5753
(list of locations and ranges available on www.cofrac.fr)

The sampling kit

Composition of the kit :

• insulated box
• protective elements
• explanatory note
• prepaid return slip

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Contact: 07 85 04 07 90

Your analysis results

Results sent by email 10 working days after receipt at the laboratory

An expert from the laboratory can be reached by email and by telephone for any explanation of the results transmitted (contact details of the expert on the analysis report)

• Mail : contact.ecommerce@inovalys.fr
• 9 a.m. -18 p.m. Monday to Friday