Online training - Microbiology of pasteurized products

Understand the microbiology of pasteurized products: What is a non-acidic pasteurized product? What are the main micro-organisms to take into account? Learn the regulations that surround these products, to determine their microbiological life span to ensure the safety of your pasteurized products.



  • Know what is a non-acidic pasteurized product and the regulations to be respected
  • Identify the microorganisms growing in these products
  • Know how to determine their microbiological life span
  • Know the steps to ensure the safety of non-acidic pasteurized products


  • 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

  • definition and challenges of microbiology of pasteurized products
  • Definition of a non-acidic pasteurized product
  • Main microorganisms to be taken into account
  • Determination of the microbiological life span
  • Steps to secure a non-acidic pasteurized product

Our expertise in controlling the microbiological risk of food 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 pasteurized products.

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