Online training - Microbiology of sterilized products

Expert in the preservation of products, the CTCPA offers you a training to know the basics of microbiology of canned products in order to understand the stability of canned products. On the program: spore-forming bacteria, regulations and controls that regulate the canning industry. Thanks to this training, you will learn to identify the causes of non stability and to control the risks.



  • To know the methods of analysis of sterilized products
  • Know the main causes of non-stability
  • Know the main spore-forming bacteria and their thermal resistance
  • Know how to react in case of non stability


  • Active and participative pedagogy
  • Exchange of experiences and discussions
  • Presentations, slide shows, practical exercises
  • Evaluation of the course by the trainees
  • Provision of documentation and course materials
  • Issuance of a certificate of training

    Content of the training

  • The basics of microbiology to understand the stability of preserves
  • Sporulated bacteria
  • Regulations and controls for canneries
  • Causes of non-stability and risk control

Our expertise in controlling the microbiological risk of foodstuffs is a cornerstone of our technical expertise as an Agri-Food Technical Center. Our microbiology team brings you its knowledge and skills during this training course on the microbiology of appertized products.

This course is also available in Paris.

Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA