The sterilisation stages in a cannery: from preparation to finished product

Autoclave sterilisation is the process that allows food to be stored at room temperature for several years, without adding chemical preservatives. It is a rigorous process that requires precision and expertise.

It all starts with product preparation: the food is cooked, placed in jars or cans, then hermetically sealed. The quality of the seaming or closure is paramount — it is the barrier between your product and the outside world.

Loading the autoclave must be done with care. The containers must be arranged to allow optimal circulation of steam or superheated water. Poorly organised loading can create cold spots and compromise sterilisation.

The sterilisation cycle itself is divided into three phases: the temperature rise (gradual, to avoid thermal shock), the sterilisation plateau (temperature and duration calculated according to the validated schedule), and cooling (controlled to prevent container deformation).

After the cycle, quality control is essential: checking the integrity of the containers, leak testing and, ideally, incubating samples to confirm the microbiological stability of the product.