Contexte

Food quality and safety are two interrelated and essential parameters, they are of particular importance in the case of fermented and / or processed food products. In this context, meat and charcuterie products are currently subject to critical issues related to the recent declarations of the IARC (the International Agency for Research on Cancer). The IARC defined red meat as "probably carcinogenic" (class 2A) and processed red meat (sausages and cured meats) as "definitely carcinogenic" (class 1). The delicatessen products, together with other products of animal origin, represent a fundamental sector for the Piedmont Region (and in particular for the Province of Cuneo). The enhancement of brands and the defense of their quality through the application of technologies already consolidated at a scientific and academic level - but not yet exploited in current production - would be a sure driving force for the related agri-food sector, positively impacting at the level of the supply chain. (from field to table) and integrating the actors of the same into a technological platform (farmers, breeders, Bodies in charge of controls, Academy and trainers, distributors and final consumers).
Having therefore made these premises, it is clear that the production of seasoned cured meats seeks microbiological stability and health safety and that the control of pathogens is based on very delicate balances, so that the reduction or elimination of nitrites and nitrates must be prudent and based on scientifically proven.