Location: Microbial and Chemical Food Safety
Project Number: 8072-42000-092-001-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Aug 1, 2018
End Date: Mar 30, 2023
Objective:
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.
Approach:
The project will be undertaken in close coordination with participating stakeholders whose knowledge will be assimilated by the researchers, in particular at the points of collecting food chain data, testing of intervention strategies, capabilities of the decision-support IT tool, and any limitation for implementing the proposed changes in manufacturing fermented meats. Specifically, this research will utilize a new unique one-step dynamic modelling method recently developed at ERRC for more efficient and effective analysis of kinetic models and predictive models. Interdisciplinary knowledge from food microbiology, microbial ecology and physiology, food technology, chemistry, predictive microbiology and microbial risk assessment and informatics will be brought together through the ArtiSaneFood partnership in order to develop safety strategies for these artisanal sausages and cheeses, maintaining their original sensorial properties.
