Work Package 9 of the ArtiSaneFood project outlined a series of activities for results dissemination and communication as well as knowledge exchange actions and training. The present report, although not a project deliverable, brings together all the joint actions taken by the consortium to fulfil the objective of WP9. Notice that publication items labelled as had their electronic copies uploaded on PRIMA MEL platform either in the Section of Deliverables or in Publications and Outreach.
The objective of Task 2.3 was to submit the isolates collected in the artisanal foods investigated in the project to whole genome sequencing (WGS) to map each isolate to a strain level; and investigate their pathogenic, virulence and antibiotic resistance properties. All sequenced genomes will be made publicly available in databases, as ENA-EBI, NCBI, Enterobase, to be used to improve global surveillance of foodborne pathogens.
D5.3 presents relevant information about the fate studies carried out by the different ArtiSaneFood partners with the different prototype fermented products are summarised, as well as the main results obtained so far.
Deliverable 4.2 summarises the results of activities performed under Tasks 4.1, 4.2 and 4.3 of the ArtiSaneFood project. D4.2 compiles the type of extracts or essential oils, their concentrations, and how they will be applied in the target artisanal foods for the conduction of the challenge studies of WP5.
D2.2 contains the outcomes of the microbiological and physicochemical tracking surveys of raw materials, intermediate and final products as well as environmental contamination data from processing facilities producing the artisanal products addressed in the project.
This report constitutes Deliverable 3.1; and compiles the in-vitro antagonistic activity against pathogens of commercial starter cultures, known to have good technological properties when applied to the target traditional fermented products from Spain, Morocco and Tunisia. For selected commercial starters, their effects on the physicochemical and sensory characteristics of the artisanal end products have been evaluated, and are presented in this report.
This report constitutes Deliverable 3.2 of the ArtiSaneFood project; and compiles the results from the antagonistic activity against pathogens of strains of lactic acid bacteria (LAB) isolated from traditional fermented products from Portugal, Spain, Morocco and Tunisia, as well as their technological ability for use in sausage and cheese/fermented milk production. In some cases, LAB strains have been characterised by their phenotypic traits.
The major strength of the ArtiSaneFood project is the wide range of innovations that the research results will bring forward, exploitable by artisanal producers, research institutions, associations of food artisans/SMEs, start-ups, investors, public bodies and policy-makers. Having this in mind, the present Plan for Exploitation and Dissemination of Results (PEDR) has been delineated for the effective utilisation of methods, data, results and the IT decision-making tool, continually attending to IPR.
This report is mainly focused on natural antimicrobials and specially the use of essential oils as food additives, providing in parallel basic information on their mode of action and their antimicrobial activity against selected foodborne pathogens.