Preventing botulism risk: CTCPA supports professionals in the canning industry!

The Ministry of Agriculture and Food Sovereignty (MASA) reiterates the importance of preventing botulism risk in the manufacture of canned foods. This risk is linked to the bacterium Clostridium botulinum, which is capable of producing one of the most powerful toxins known. Even a very small dose can cause botulism, a serious and potentially fatal disease.

An awareness-raising tool co-designed by the CTCPA and the DGAL

To help producers manage this risk, an awareness-raising resource for professionals (farmers, artisans, restaurateurs, caterers, etc.) has been developed in collaboration with the CTCPA and the DGAL. This fact sheet outlines the best practices essential for ensuring the safety of preserved foods.
Consult the awareness-raising resource

The fact sheet was presented by the CTCPA at the International Agricultural Show, at the request of the DGAL, and enabled direct exchanges with producers and farmers wishing to diversify into the production of preserves.

Key points to remember

The document highlights several crucial elements:

• Compliance with temperature guidelines to destroy bacteria


• Mastery of hermetic packaging


• Specific training required for the production of industrial or semi-industrial canned goods

Botulinum toxin is undetectable to the eye, taste, or smell, and the development of the bacteria does not always cause visible signs on the packaging. Product recalls remain the only effective measure in the event of contamination.

The role of the CTCPA: practical support

The CTCPA supports professionals at every stage of the canned food production process:

• Validation of thermal scales by experts to ensure the effectiveness of heat treatment


• Review and implementation of control plans tailored to each company


• Conducting microbiological studies and challenge tests to verify product safety before market release


• Advice on formulation and processes to optimize preservation and regulatory compliance


• Dedicated training courses for new conservators or for upskilling existing teams

This approach enables professionals to secure their products, prevent botulism risk, and ensure the sustainability of their projects.

Other practical resources for future canners: Setting up your own artisanal cannery: everything you need to know about making preserves

Contact: contact@ctcpa.org and/or+33 (0)1 53 91 44 08