STABILITY FACTORS OF CANNED FOIE GRAS APPERTIZED AT LOW TEMPERATURE

Canned foie gras products are generally subjected to lower heat sterilization treatments than those recommended for meat products, treatments that nevertheless give them biological stability. This stability is validated during the development of the products, by an incubation of the products at 32° or 37°C, which confirms the absence of revivable mesophilic spore flora, and in particular guarantees the sanitary safety with regard to the risk generated by Clostridium botulinum, for these products which present a pH > 4,5.