CTCPA Publications
The Monitoring and Documentation Centre edits and distributes CTCPA publications on its activity:
- CTCPA guides (maintenance, heat treatment, metal boxes)
- The guides of good hygiene practices
- Research Reports (Technical Information Series)
- The annual activity report
Nationals can consult these documents on the Nationals page.
You can consult the 2023 publications catalog here.
GUIDES
€ incl. VATGuide ADEPALE CTCPA - Carrying out a diagnosis of food loss and waste
This guide is a technical aid in line with the regulations in force at the time of publication, enabling companies to understand the issues surrounding food waste and to adapt their own internal tools to meet the requirements of diagnosing and implementing an approach to combat loss [...].
This guide is a technical aid in line with the regulations in force at the time of publication, enabling companies to understand the issues surrounding food waste and adapt their own internal tools to meet the requirements of diagnosing and implementing an approach to combat food loss and waste.
The aim of the guide is therefore to propose a common, simple methodology that can be easily modified to ensure compatibility with the data and indicators that companies already track internally. This guide concerns only the industrial food production sectors. The agricultural production, distribution and home consumption sectors are excluded from the scope of this guide.
SeeGUIDES
€ incl. VATGBPH - Canning activity
GBPH canner
Guide of good hygiene practices and application of HACCP principles to the activity of canner in addition to an activity of butcher, butcher, restaurant owner, caterer and fishmonger
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€ incl. VATModeling the growth probability of C. sporogenes and C. botulinum group I as a function of pH and NaCl concentration after low intensity heat treatment
IT SAFOOD
SAFOOD Project - The objective of this work is to study the combined effects of pH and NaCl concentration after low intensity heat treatment on the growth and germination of C. botulinum group I spores and C.sporogenes which is its non-toxigenic surrogate and also recognized as a spoilage species.
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€ incl. VATGBPH - Slaughter of foie gras palmipeds, evisceration, cutting and packaging of raw products from these palmipeds - 2011 - CIFOG
GBPH Abatt. - 2011 Download
The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP.
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50€ttcGBPH canned fruit and vegetables - 2016
GBPH Plants- 2016
The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP. This guide applies to establishments that process vegetable products (fruits, vegetables) into preserves, also called "canned fruits and vegetables". The vegetable products can be packaged or not, in mixture, and added or not of liquids of covering or sauces. They can be more or less elaborated, for example cooked, pan-fried, in the form of soups, etc. Steamed" vegetables are part of this field of application. Pending the publication of the GBPH by the administration, the CTCPA puts online the validated version of October 4, 2016, cited in theValidation Notice published in the JORF, on August 8, 2021.
SeeGUIDES
50€ttcGBPH - Transformation of foie gras palmipeds in artisanal and on-farm workshops - 2010
GBPH Trans. Farm - 2010
The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP. This guide applies to small-scale establishments for cutting up foie gras palmipeds and packaging meat parts, raw offal, meat preparations and raw meat preparations; the processing of all the products resulting from the cutting with the aim of obtaining a preservation of the product by pasteurization, salting (salting/drying), smoking and appertization techniques; within the framework of on-farm processing of fatty palmipeds force-fed on the farm or of artisanal processing in a workshop.
SeeGUIDES
€ incl. VATGBPH - Slaughter of foie gras palmipeds, evisceration in slaughterhouses, approved slaughterhouses and approved individual on-farm slaughterhouses - 2011 - CIFOG
GBPH Abatt. Farm - 2011 Download
The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP.
SeeGUIDES
€ incl. VATGBPH - Cooked dishes and canned meats - 2011
GBPH Meat - 2011 Download
The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP. This guide applies to establishments that process or store canned meat and / or ready meals consisting of a combination of animal and plant origin. These are food preparations packaged in rigid, semi-rigid or flexible containers hermetically sealed, whose stability at room temperature is ensured by a heat treatment after packaging, or by sterilization of packaging and aseptic packaging.
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80€ttcGuide for the hygienic design of canning equipment - 2006
G - IT 238 -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.
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80€ttcGuide to the application of Best Available Technologies - Canned Meat and Fruit and Vegetables - 2010
G - BAT Plant Meat - 2010
The CTCPA has participated in the drafting of a guide to the application of best available technologies (BAT) for canneries, which it now makes available to companies.
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80€ttcPRACTICAL GUIDE TO TRACEABILITY FOR SMALL AND MEDIUM-SIZED AGRI-FOOD COMPANIES
PRACTICAL GUIDE TO TRACEABILITY FOR SMALL AND MEDIUM-SIZED AGRI-FOOD COMPANIES
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80€ttcRECOMMENDATION GUIDE FOR MINIMUM DURABILITY DATE AND SPECIFICATIONS OF METAL CANS FOR CANNED GOODS
RECOMMENDATION GUIDE FOR MINIMUM DURABILITY DATE AND SPECIFICATIONS OF METAL CANS FOR CANNED GOODS
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60€ttcGUIDE OF GOOD PRACTICE FOR THE ESTABLISHMENT AND VALIDATION OF HEAT TREATMENT SCHEDULES FOR APPRAISED PRODUCTS IN THEIR FINAL PACKAGING
GUIDE OF GOOD PRACTICE FOR THE ESTABLISHMENT AND VALIDATION OF HEAT TREATMENT SCHEDULES FOR APPRAISED PRODUCTS IN THEIR FINAL PACKAGING
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80€ttcANTIOXIDANTS IN APPERTISED PRODUCTS: SEARCH FOR SUBSTITUTES TO SODIUM METABISULFITS
ref. IT283
The efficacy of SO2 and its derivatives (mainly implemented as sodium metabisulfits) as an antioxidant additive has been demonstrated for a long time for appertized products sensitive to browning. This protection is particularly useful for appertized potato products, packed in flexible plastic packages, for which the residual oxygen permeability is the limiting factor of the shelf life.
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60€ttcRE-CONTAMINATION OF CANNED GOODS DUE TO MICRO-LEAKS: CHARACTERIZATION AND PREVENTION
ref. IT284
The phenomenon of re-contamination during cooling through leaks known as "fugitive" (temporary loss of tightness of a crimped packaging, which is no longer observable on the finished product), is often incriminated in cases of non-stability of food preserves, but it is extremely difficult to demonstrate experimentally. Study and development of an experimental device giving interesting results in the experimental demonstration of the phenomenon of re-contamination of cans due to micro-leaks, during cooling.
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80€ttcSTUDY OF THE PINKING PHENOMENON OF WILLIAMS PEARS IN SYRUP
ref. IT287
Procyanidins, the main phenolic compounds of pears, are probably the cause of the rosiness phenomenon; the composition of the pigment responsible for the rosiness would be a molecular rearrangement of carbocations released by procyanidins according to the environmental conditions.
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80€ttcOIL CONTROL IN FRIED VEGETABLES
ref. IT288
The use of fried vegetables in appertized cans can generate a layer of oil on the surface of the finished product: this phenomenon is not appreciated by the consumer and can be a cause of rejection (degradation of the visual aspect and taste quality).
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80€ttcCRITERIA FOR DIMENSIONAL CONFORMITY OF METAL CAN SEAMS
ref. IT291
Cases of microbiological instability at room temperature are sometimes detected on cans, without being able to correlate them with certainty to non-compliant seams. In addition, new generations of cans (different type and thickness of steel, thickness and type of seals) have appeared on the market in recent years. In-depth study of the validity of the dimensional criteria of the seams recommended to date on the representative cans of the current market (including the easy opening cans).
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60€ttcTHE NUTRITIONAL PROFILE AS A TOOL FOR DETERMINING THE IMPACT OF PROCESSES: HEALTHY INDEX & LIM
ref. IT292
The study of the impact of processes on the nutritional quality of foods requires the prior selection of biochemical analytical markers that can be monitored, based on theoretical or experimental knowledge of the product. This selection creates two difficulties: the first is to compare two foods between them since the selected markers can be different, the second comes from the fact that a simple sum of markers does not represent the overall quality of the product.
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60€ttcEVALUATION OF THE IMPACT OF STERILIZATION TREATMENTS ON THE FOLATE CONTENT OF PROCESSED VEGETABLE PRODUCTS
ref. IT293
The preservation of nutritional quality during food processing is becoming increasingly necessary for the competitiveness of companies preparing processed plant foods. To preserve this nutritional quality, it is imperative to know the most deleterious steps during the process.
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80€ttcGUIDE TO OPTIMIZING ENERGY AND WATER CONSUMPTION
GUIDE TO OPTIMIZING ENERGY AND WATER CONSUMPTION
Optimization guide: the management of utilities (process water, electricity, refrigeration, compressed air, etc.) in agri-food companies requires knowledge of the most consuming items. Beyond the accounting aspects, the implementation of measurement campaigns combining the synthesis of intrusive meter readings in place in the company with that of measurements via non-intrusive devices, can allow a fine evaluation of the consumption of the various unit operations.
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80€ttcMOLECULAR BIOLOGY TOOL FOR THE DETECTION OF SPORE-FORMING ALTERATION BACTERIA
ref. IT296
Synthesis of the different works realized at the CTCPA concerning the development of molecular biology methods for the detection of bacteria of alteration of appertized products. These methods allow to get rid of microbiology techniques which are often long and restrictive, especially for anaerobic bacteria.
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80€ttcDEVELOPMENT OF A PROCESS FOR ACCELERATED AGING OF APPERTIZED FRUIT IN PLASTIC PACKAGING
ref. IT298
Study of an accelerated aging methodology for fruits in transparent plastic packaging (flexible or semi-rigid) stored under ambient conditions. Two aging methods were applied to two fruit preparations (strawberry puree and pear cubes in syrup) packaged in PP/EVOH/PP thermoformed cups sealed with a plastic complex. Measurements of the color of the preparations and a follow-up of the gas composition in the packages were carried out over time on all the products subjected to the various ageings.
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80€ttcINTEREST OF DRYING OF APPRAISED PRODUCTS IN PLASTIC PACKAGING
ref. IT300
What is the benefit of drying sterilized products in plastic packaging? Materials with a high oxygen barrier are absolutely necessary for the packaging of thermally sterilized canned goods in plastic packaging. However, the oxygen impermeability of the PP/EVOH/PP hollow bodies usually used for these products is reduced during the heat treatment in autoclave (moist heat) due to the increase of the water vapour permeability of the PP layers, allowing the wetting of the EVOH layer, which then loses partially its oxygen barrier capacity. Study of the drying kinetics of the EVOH layer after heat treatment, of the loss of oxygen permeability during and after sterilization with respect to the quantity of oxygen entering the product, and of the interest of proceeding to a drying of the sterilized trays by placing them in a controlled environment to improve the barrier effect of the packaging in order to increase the shelf life of the canned goods in plastic packaging.
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80€ttcIMPLEMENTATION OF ACCELERATED AGING OF FOIE GRAS IN TRANSPARENT PACKAGING
ref. IT301
Canned foie gras is packaged in different types of packaging: metal cans, glass containers, plastic containers, most of which are transparent. Unlike metal or glass containers, plastic containers always have a certain permeability to oxygen.
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80€ttcPROMOTION OF SUSTAINABLE PRODUCTION CHAINS THROUGH A DECISION SUPPORT TOOL COMBINING THREE KEY ELEMENTS OF THE FRUIT AND VEGETABLE MARKET
ref. IT302
The aim of the Flonudep project (supported by the French National Research Agency ANR) is to carry out a simultaneous evaluation of the tomato sector (fresh and processed) on the three environmental, nutritional and societal dimensions from the farm to the consumer, and to build a decision support tool (DST) for professionals
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80€ttcSTUDY OF THE RELATIVE EFFICIENCY OF OXYGEN-BARRIER, OXYGEN-ABSORBING PLASTIC PACKAGING SYSTEMS
ref. IT308
PP/EVOH/PP trays with integrated oxygen absorbers are offered by some packaging suppliers. These manufacturers highlight the fact that these packages can limit the oxidation phenomena of the products via the absorption, by the tray, of the oxygen present in the headspace and penetrating the package.
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80€ttcNEW APPROACHES FOR AN EVOLUTION OF THE "MICROBIOLOGICAL RISK - NUTRITIONAL BENEFIT" COMPROMISE FOR HEAT-TREATED VEGETABLES - RIBENUT
RIBENUT (2014) - ref. IT309
The RIBENUT project is a fundamental research project coordinated by the UMR Sécurité et Qualité des Produits d'Origine Végétale (INRA Paca-University of Avignon). It involves the technical centers AERIAL, ADRIA and CTCPA, as well as the laboratories UMR Genial (AgroParisTech-Inra), Lubem (University of Western Brittany), Mét@Risk (Inra), and the industrialists Bonduelle, Créaline SA. The project started in January 2010 and lasted 48 months.
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80€ttcDETERMINATION OF IMPACTS, PROCESSES AND NATURE OF PRODUCTS DURING CONTINUOUS TRANSFERS
ref. IT310
Continuous heat treatment of food products requires the use of fluid and pumpable products; for products with pieces with an insufficiently buoyant liquid phase, manufacturers are faced with the limitations of continuous treatment facilities. These technological barriers are a brake on the development of new types of products.
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80€ttcCLEANING AND DISINFECTION OF CONVEYORS
ref. IT311
The contamination and the implantation of microorganisms on the surface of conveyor belts in contact with foodstuffs is a widespread phenomenon within the production sites of food industries. These contaminations, harmful for the foodstuffs, are subject to the implementation of thorough cleaning and disinfection procedures.
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80€ttcSTABILITY FACTORS OF CANNED FOIE GRAS APPERTIZED AT LOW TEMPERATURE
ref. IT312
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.
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80€ttcCLEANING AND DISINFECTION OF CANNING LINES BY PHYSICAL ULTRASOUND PROCESSES
Ultranet (2016) - ref. IT315
Ultrasonic cleaning allows the removal of dirt from the walls of equipment that is not easily accessible to operators. The absence of chemical reagents makes it very interesting. This study focuses on the potential application of this technique in canning.
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80€ttcNET CLEANING IN PLACE (NEP) SYSTEM DESIGN AND VALIDATION GUIDE
DESIGN AND VALIDATION GUIDE FOR CLEANING IN PLACE (CIP) NET SYSTEMS - ref. IT319
The design and qualification of the efficiency of Cleaning In Place (CIP) systems have evolved significantly in recent years. This system is particularly developed in the dairy and beverage industries where raw materials are particularly sensitive.
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80€ttcPHENOTYPIC AND GENETIC CHARACTERIZATION OF THE SPACES OF THE THERMOANAEROBACTERIUM GROUP
CARACTHER (2017) - ref. IT324
Phenotypic and genetic characterization of the species of the Thermoanaerobacterium group: this study allowed us to deepen the knowledge on the phenotypic and genetic diversity of the species of the genus Thermoanaerobacterium. The species T. saccharolyticum, T. thermosaccharolyticum and T. acidotolerans grow optimally in a temperature range of 50 to 60°C at pH between 5 and 6.5.
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80€ttcEVALUATION OF SALT SUBSTITUTES FOR READY MEALS AND OTHER APPERTISED PRODUCTS
SUBSTISEL (2017) - ref. IT325
Evaluation of salt substitutes for ready-made meals and other appertized products. The French consume on average 9 to 10 g of salt each day while the maximum recommended is 6 g (i.e. 2 to 2.4 g of sodium). This excess is directly associated with the risk of high blood pressure that the National Nutrition and Health Program (PNNS) aims to reduce.
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80€ttcDIVERSITY OF THERMOPHILIC SPORE FORMING BACTERIA
DIVERSITHER (2017) - ref. IT330
The diversity of thermophilic spore-forming bacteria is a project that focuses on determining the contamination flows and characterizing the ecology of thermophilic spore-forming bacteria on a vegetable canning production line.
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80€ttcDEVELOPMENT OF METHODOLOGICAL REFERENCES TO ASSESS THE PERFORMANCE OF FOOD PRODUCTION WITH REGARD TO SUSTAINABLE DEVELOPMENT
ACYVIA (2017) - ref. IT334
Development of methodological guidelines to assess the performance of food production with regard to sustainable development, this project (2013 - 2015) has resulted in a selection and modeling of AFI processes, a collection of industrial data usable in LCA. Three levels of database were generated according to the channels: 1. factory ; 2. industrial (= French sector) and 3. "Environmental display".
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80 € ttcENVIRONMENTAL LIFE CYCLE ASSESSMENT METHODOLOGY FOR FOOD PROCESSING LINES
ACYDU (2017) - ref. IT333
Methodology for environmental life cycle analysis of agri-food processing sectors (application to the foie gras sector in the southwest), called the ACYDU project, co-financed by the French National Research Agency (ANR), aims to propose a methodology, based on a life cycle approach, to evaluate the sustainability of agri-food sectors. The environmental, but also economic, social and territorial sustainability of three sectors with strong territorial roots and whose products benefit from a high added value (the IGP Foie Gras sector of the South-West, the PDO wine sector of Beaujolais and Burgundy, the PDO Comté sector) has been evaluated within the framework of this project.
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80€ttcEFFECTIVE STRATEGIES & ALTERNATIVE METHODS OF CLEANING AND DISINFECTION
NETLINE (2018) - ref. IT 336
Effective strategies and alternative methods of cleaning and disinfection. The objectives of the project are to validate the effectiveness on wild strains of microbiological contaminants of biocidal solutions commercially proposed for the disinfection of industrial lines in the vegetable processing industry; to test the relevance of Cold Plasma Activated Water on stainless steel or plastic supports, on highly resistant spore-forming bacteria for the canned food industry; and on Listeria for the frozen food industry.
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80€ttcDESIGN AND OPERATION OF AN EXPERIMENTAL DEVICE
PREDINUT (2018) - ref.IT 337
Design and operation of an instrumented experimental device for the prediction of nutritional quality degradation and microorganism inactivation in processed fruits and vegetables. The objective of this project is to understand the physico-chemical behavior of vitamin C during the appertization process thanks to the use of a new tool, the Mastia® thermoresistometer. This laboratory tool allows studies to be carried out at temperatures above 100°C, i.e. under appertization conditions.
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80€ttcNEW AND FUTURE COOLING TECHNOLOGIES IN FOOD PROCESSING
FRIGORIES (2018) - ref. IT 341
This bibliographic synthesis allows to identify in the short and medium term the technological and regulatory evolutions which will have an impact on the existing cooling installations in food industry. The study aims at analyzing which current systems of production and distribution of cold have chances to last and until which deadline.
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80€ttcINTESTINAL ABSORPTION OF VITAMINS D AND K: MOLECULAR MECHANISMS AND INTERACTIONS WITH LEGUME COMPOUNDS
VITALEG (2018) - ref.IT 344
Vitamins D and K - fat-soluble micronutrients - participate in the proper functioning of the body. They play key roles in the prevention of hemostasis and coagulation disorders, bone, metabolic and cardiovascular pathologies. However, even if these vitamins are provided in sufficient quantities by our diet, their beneficial effects are closely conditioned to their bioavailability. A better understanding of the absorption mechanisms of these vitamins would allow to optimize their bioavailability.
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80€ttcOPTIMIZED FOODS FOR OLDER POPULATIONS
OPTIFEL (2020) - ref.IT 348
Optimized nutrition for elderly populations: The European population has been aging since the 1950s and the outlook shows that this trend will increase in the coming decades with a peak in 2040. Coping with this problem in a decent and economically efficient way is a challenge for almost all European countries (EIP Active and Healthy Ageing).
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80€ttcMICROBIOLOGICAL QUALITY OF DEHYDRATED RAW MATERIALS
QUALMADES (2017) - ref. IT327
Dehydrated raw materials are often blamed for the stability problems of canned food. For example, milk powders, spices or potato flakes, identified as important vectors of bacterial spores, especially because of their production process. Moreover, the sanitizing treatments that can be applied to these products are often not very effective in destroying the spores because they are only bactericidal and not very sporicidal.
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80€ttcMINIMUM HEAT TREATMENT TO BE APPLIED TO APPRAISED FOIE GRAS CALCULATED BY A QUANTITATIVE RISK ANALYSIS
AQR Bot (2017) - ref. IT328
Minimum heat treatment to be applied to appertised foie gras calculated by a quantitative risk analysis, appertised foie gras products are generally subjected to lower sterilisation treatments than those recommended for meat-based preparations, but which nevertheless give them biological stability. Find out more about our expertise in the application of heat treatments.
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80€ttcVALORIZATION OF ENERGY WASTE IN THE FOOD INDUSTRY
VAREDIA (2017) - ref. IT332
Recovery of energy waste in the food industry: The VAREDIA project was implemented between 2012 and 2015. The aim of this project was to identify the liquid or gaseous effluents that could be recovered or energetically valorized, the heat needs that could be covered by these effluents as well as the most suitable recovery technologies to recover this available heat.
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80€ttcTECHNOLOGICAL CONTROL OF CHLORATES
NO CHLORATE (2020) - ref.IT 353
Chlorates are ions (ClO3-) generated during the disinfection of drinking water by chlorine, either in the form of chlorine dioxide or hypochlorite. The European Commission has partially revised the proposed residual values in certain plants, and adopted in June 2020 a revision of Annex III of Regulation EC 396/2005: REGULATION (EU) 2020/749 of 4 June 2020 amending Annex III of Regulation (EC) No 396/2005 as regards maximum residue levels for chlorate in or on certain products.
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