Task Force VALSalm - Validation of the safety of raw-cured sausages against Salmonella
Show side menu
Starting date:
19/05/2022
End date:
30/09/2024
Programme:
Food Safety and Functionality
Principal investigator:
Financing entities:
Projecte finançat a través de l’Operació 16.01.01 de Cooperació per a la innovació del Programa de desenvolupament rural de Catalunya 2014-2022.
The VALSalm operational group is formed by the consortium of companies: SPLENDID FOODS, as leader, EMBUTIDOS SALGOT, NOEL ALIMENTARIA and BOADAS 1880, as beneficiary members, and IRTA, as technological centre and coordinator.
The main objective of the project is the development and application of a methodological approach to validate the safety of the production process of raw-cured sausages against Salmonella through challenge tests with enterobacteria and predictive microbiology.
