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

Affiliations

• ¹ Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: Frederic.Leroy@vub.be.
• ² IRTA, Food Safety Programme - Finca Camps i Armet, E-17121 Monells, Spain.
• ³ Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
• ⁴ Department of Agricultural, Forest and Food Science, University of Torino, 10095 Grugliasco, Italy.
• ⁵ Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
• ⁶ Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda Agustín Escardino 7, 46980 Paterna, Spain.
• ⁷ Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies, Institut Français de Recherche pour l'Exploitation de la Mer (Ifremer), Rue de l'Ile d'Yeu, 44311 Nantes Cedex 03, France.
• ⁸ Université Clermont Auvergne, INRA, MEDIS, 63000 Clermont-Ferrand, France.
• ⁹ Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
• ¹⁰ SECALIM, INRA, Oniris, Université Bretagne Loire, 44307 Nantes, France.