Starters

Meta-Regression Models Describing the Effects of Added Lactic Acid Bacteria on Pathogen Inactivation in Milk and Cheese

After systematic review, 426 observations on log reduction data were extracted from twenty studies. The results suggest that exposure time, antimicrobial and pathogen’s inoculum concentrations and biopreservative method of application are related to LAB antimicrobial effectiveness.

Mathematical Modelling as a Tool for Ensuring Microbiological Safety of Traditional Fermented Foods

Presentation focused on the theoretical concepts of the most appropriate PMM for fermented foods, as well as on the presentation of some practical cases of dynamic PMM applied to these products.

The Artisanefood Project: Novel Strategies To Ensure The Quality Of Traditional Foods Produced In The Mediterranean

The Mediterranean region is known for being rich in traditional food products, and they constitute not only a vital part of the cultural heritage, but an important engine of many local economies.