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Sterilization, pasteurization and shelf life of cooked products

Sterilize or pasteurize your cooked product and define its shelf life

Sterilizing or pasteurizing your cooked food products is extremely important. If it’s not done properly, you’re putting the health of your consumers and your own reputation at risk.

But when you start a new recipe, it’s not always easy to define the best time and temperature to sterilize or pasteurize your product, without altering its taste properties. Not to mention calculating the shelf life of your product.

That’s why, in collaboration with BRUCEFO (Brussels Centre for Food Expertises), we’re offering demonstrations using the Terra Food autoclave. In the same laboratory, you can also request a microbiological study, and receive advice on the labeling your products.

More info? You will find all the details and a request form on this page: