Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality an...

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Bibliographic Details
Main Authors: Vittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Microorganisms
Subjects:
artisanal fermented food
fermentation
artisanal fermented beverage
safety
risks
spontaneous fermentation
starter cultures
spoilage microbes
pathogens
toxins
Online Access:https://www.mdpi.com/2076-2607/8/2/306

Internet

https://www.mdpi.com/2076-2607/8/2/306

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