Innovative Integral Approaches for Ensuring Microbial Safety of Mediterranean Artisanal Fermented Foods (ArtiSaneFood)

<p>The overall objective of this project is to develop efficient intervention strategies, enhanced process criteria, monitoring and sampling schemes, and an easy-to-use food safety decision-support IT tool for artisanal food producers, aiming to the reduction and control of foodborne pathogens such as Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, and Staphylococcus aureus in selected traditional artisanal food products produced in Mediterranean regions of Portugal, Spain, Italy, France, Greece, Algeria, and Morocco.</p>