Meetings

International Seminar: ArtiSaneFood

The Consortium organised the face-to-face event 'International Seminar: ArtiSaneFood – Biopreservation and Risk Modelling Approaches' as the final public dissemination event of the ArtiSaneFood project at the Polytechnic Institute of Bragança, Portugal, on the 24-25th May 2023. At this event, seventy-four contributions were presented in five sessions, namely: (1) Bio-preservatives as agents to ensure quality of artisanal foods; (2) Bioprotective lactic acid bacteria in artisanal foods; (3) The microbiome of fermented foods; (4) Predictive modelling in artisanal foods; and (5) Miscellaneous topics on quality of traditional foods. In addition, a session of miscellaneous e-posters took place for those researchers who could not be present at the event, and participated online. The food safety decision-support tool 'ArtiSaneFood' was launched at this event.

Effect of lemon balm and spearmint extracts on the survival of *S. aureus* in goat's raw milk cheese

Effect of lemon balm and spearmint extracts on the survival of *S. aureus* in goat's raw milk cheese

Participation in $9^{th}$ Conference Mikrobiokosmos

Poster presentation, $9^{th}$ International Conference of Mikrobiokosmos, 16-18 December 2021, Athens

ArtiSaneFood Third Year's Meeting

Artisanefood Team had the Third Year's Meeting in Bologna-Italy

ArtiSaneFood Second Year's Meeting

Artisanefood Team had the Second Year's Meeting on Virtual Room

Seminar with Portuguese Regional Producers

The Seminar entitled "Innovative Biointerventions to Ensure Quality and Microbial Safety of Traditional Sausages" took place on the 6th November 2021 at the Event "RuralCastanea - The Feast of Chestnuts 2021" in Vinhais, Portugal.

Participation in OICLS-20

Hygienic Quality of Traditional Moroccan Cheese from Raw Goat’s Milk “Jben"

Participation in OICLS-20

The Bacterial Quality of Merguez Sold in Agadir City, Morocco

Seminar with Artisanal Producer

The objective of the meeting was to show the results of the tracking studies of alheira, how the quality of their alheiras compare to that of other producers, discuss possible sources of contamination and plan future work and support by our researchers.

Participation in 2020 EAAP Virtual Annual Meeting

Meta-analysis on the effect of biopreservatives on Staphylococcus aureus inactivation in cheese