Food safety under extreme conditions: A conference on small-scale producing units of traditional fermented foods
The conference, co-organised by the University of Jaén, the Institut de Recherche pour le Développement (IRD) and FAO, focuses on different topics related to traditional fermented foods, especially those from developing countries. One of the themes to be addressed concerns "molecular tools to study microbial diversity, virulence factors and food-borne pathogens".
