Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

Type Article
Date 2018-06
Language English
Author(s) Leroy Frederic1, Aymerich Teresa2, Champomier-Verges Marie-Christine3, Cocolin Luca4, De Vuyst Luc1, Flores MonicaORCID5, Leroi Francoise6, Leroy Sabine7, Talon Regine7, Vogel Rudi F.8, Zagorec Monique9
Affiliation(s) 1 : Vrije Univ Brussel, Fac Sci & Bioengn Sci, Res Grp Ind Microbiol & Food Biotechnol IMDO, Pl Laan 2, B-1050 Brussels, Belgium.
2 : IRTA, Food Safety Programme Finca Camps & Arnet, E-17121 Monells, Spain.
3 : Univ Paris Saclay, INRA, AgroParisTech, Micalis Inst, F-78350 Jouy En Josas, France.
4 : Univ Turin, Dept Agr Forest & Food Sci, I-10095 Grugliasco, Italy.
5 : CSIC, Inst Agroquim & Tecnol Alimentos, Avda Agustin Escardino 7, Paterna 46980, Spain.
6 : IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotecnol, Rue Ile Yeu, F-44311 Nantes 03, France.
7 : Univ Clermont Auvergne, INRA, MEDIS, F-63000 Clermont Ferrand, France.
8 : Tech Univ Munich, Lehrstuhl Tech Mikrobiol, Gregor Mendel Str 4, D-85354 Freising Weihenstephan, Germany.
9 : Univ Bretagne Loire, INRA, Oniris, SECALIM, F-44307 Nantes, France.
Source International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2018-06 , Vol. 274 , P. 67-70
DOI 10.1016/j.ijfoodmicro.2018.02.006
WOS© Times Cited 7
Keyword(s) Fermented meats, Health, Evidence-based nutrition, Food guidelines
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Leroy Frederic, Aymerich Teresa, Champomier-Verges Marie-Christine, Cocolin Luca, De Vuyst Luc, Flores Monica, Leroi Francoise, Leroy Sabine, Talon Regine, Vogel Rudi F., Zagorec Monique (2018). Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? International Journal Of Food Microbiology, 274, 67-70. Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2018.02.006 , Open Access version : https://archimer.ifremer.fr/doc/00425/53624/