Artisanal

A set of protocols, determinations, essays and spreadsheets to be used by the ArtiSaneFood partners

Flow diagrams of the Mediterranean artisanal food products studied by ArtiSaneFood Team.

Text for non-experts: “How Food Safety and Quality of Artisanal Foods are Addressed?” An introductory technical article to raise awareness of the ArtiSaneFood project. Downloads available at: English: link to the PDF

Leaflets in English and Italian produced and used to promote the ArtiSaneFood project.

The overall objective of this project is to develop efficient intervention strategies, enhanced process control criteria, monitoring 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 (STEC) and Staphylococcus aureus in selected traditional food products produced in Mediterranean regions of Portugal, Spain, Italy, France, Greece, Morocco, Tunisia and Algeria.

Leaflets in English to promote the ArtiSaneFood project.