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The appertization

The history of appertization
In 1795. Nicolas Appert discovered a revolutionary method of food preservation.

This process bears his name: Appertization.

In search of a new food preservation method, Nicolas Appert made his first preserves in glass jars: the process is to deposit a food (meat, vegetable,
fruit ...) in a container sealed and sterilized by baking above 100 ° C.

The appertization was born.
The French sardine canneries adopt the method of Nicolas Appert.
Starting from 1815. the production of canned expands in France and Britain. In addition to the sardines and other fishes; henceforth, meats, vegetables and fruits will be sterilized in tinplate cans.

Canning is introduced in Australia and the United States from 1818. Starting from 1824 the sardine canneries are multiplying on the Atlantic coast and other food professionals: grocers, butchers, confectioners will specialize in canned.
The production process is being modernized gradually: the British Donkin, Hall & Gamble use for the first time a controlling oven to check the sterility of their preserves.

This is the beginning of "quality control". In 1865, Louis Pasteur identified germs and demonstrates that they can be destroyed at high temperatures. He highlighted the importance of the discoveries of Nicolas Appert.
Adequate heat treatment sterilization process is enough to completely destroy or inhibit harmful bacteria for health (salmonella, listeria ...): micro-organisms, microbes, toxins or enzymes thus ensuring perfect food preservation.

Since its invention in 1795 by Nicolas Appert, the process of appertization remained the same:
- Preserving the authenticity of the product by the absence of chemicals, additives or preservatives.
- Sterilize food in sealed containers.
- Store at room temperature and for many years the product that preserves its taste and nutritional qualities untouched.

Generally, vitamins are preserved at 70% in canned goods while products in the market can lose 17% to 47% during cooking.

The appertization is designed to retain freshness and ensure maximum safety of canned foods, providing to the consumer guaranteed taste, nutrition and health.