Report on the First Predictive Dynamic Models of the Viability of Pathogens along Processing of Mediterranean Artisanal Fermented Foods and Report on the Optimised Process Variables to Enhance their Microbiological Safety

This report combines Deliverables 6.1 and 6.2, whose objectives were to build up predictive microbiology models that describe the viability of the selected pathogens in the target artisanal fermented foods (this is, the data obtained from the fate studies); and to provide recommendations to optimise the microbiological safety and stability of those products.