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Sauce a la Carbonara and Sauce Hollandaise serving as a model for lowacid aseptic products were inoculated with salmonellae, S. aureus, C.sporogenes, C. perfringens as well as with moulds and bacteria that were isolated from the air of an aseptic filling and packaging chamber. Formation of blowers and growth of the inocula were registered. Following three weeks' storage at 20-22 degrees C, only a limited number ofpacks showed swelling and detectable organoleptic changes of the product itself whereas the rest of them always remained unaltered. Nevertheless, the pathogenic bacteria multiplied strongly. S. aureus despite of intense multiplication, produced no swelling at all. From the experimental conditions choosen here and for the products used in this study it can be concluded that total sampling is the only non destructive test of concern. The packages have to be held in quarantine for 3 weeks at 22 degrees C or 5 weeks at 15 degrees C respectively, and may notbe released unless each pack is inspected individually.