Ensuring safety in artisanal food microbiology

Article metrics

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Johnson, A. J. Nat. Microbiol. 1, 16039 (2016).

  2. 2

    Ross, R. P., Morgan, S. & Hill, C. Int. J. Food Microbiol. 79, 3–16 (2002).

  3. 3

    Marsh, A. J., Hill, C., Ross, R. P. & Cotter P. D. Trends Food Sci. Technol. 38, 113–124 (2014).

  4. 4

    Wolfe, B. E. & Dutton, R. J. Cell 161, 49–55 (2015).

  5. 5

    Adams, M. & Mitchell, R. Int. J. Food Microbiol. 79, 75–83 (2002).

  6. 6

    Mataragas, M. et al. Meat Sci. 103, 39–45 (2015).

  7. 7

    McLeod, A., Måge, I., Heir, E., Axelsson, L. & Holck, A. L. Int. J. Food Microbiol. 229, 15–23 (2016).

  8. 8

    McCabe-Sellers, B. J., Staggs, C. G. & Bogle, M. L. J. Food Comp. Anal. 19, S58–S65 (2006).

Download references

Author information

Correspondence to Luca Cocolin.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Cocolin, L., Gobbetti, M., Neviani, E. et al. Ensuring safety in artisanal food microbiology. Nat Microbiol 1, 16171 (2016) doi:10.1038/nmicrobiol.2016.171

Download citation

Further reading