This conference report is a summary of the study of microbial biodiversity in meat-fermented products, produced without the use of starter cultures and collected within the project partner countries. Fifteen different fermented meat products (sausages) were collected from Italy, Spain, Croatia and Slovenia and have been have been characterized regarding their safety and quality features, their aroma profile and their microbiota, both with cultivation-dependent and metagenomics techniques.
Biactive plant formulations are promising alternatives to control microbiological risks, including biofilm production on abiotic surfaces. Bacterial cell-to-cell signaling is an attractive target for reduction of microbiological risk in food production. Bacterial adhesion on contact surfaces is the initial step in biofilm formation. Different plant materials have shown antibacterial activity and effectiveness against bacterial cell-to-cell communication and biofilm formation. This article reports about the effect of the Lavandula preparations on Campylobacter jejuni control via inhibition of cell to cell communication.