Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.
