Guide for the hygienic design of canning equipment - 2006

The hygiene of the canning equipment, between blanching and sterilization, is very important because at this stage of the process the temperature conditions between 50° and 95°C over long periods are extremely favorable to the formation and development of the thermoresistant spore flora. To limit the risks of overcontamination of the product to the point where it can no longer meet microbiological criteria or be sterilizable under normal working conditions, it is necessary to be able to manage the cleaning and disinfection of equipment under good conditions.