Microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products

• Autors principals: Morad Guennouni (Autor), Nysrine Mannani (Autor), Ider Oujamaa (Autor), Mohamed Echchakery (Autor), Abdelaziz Ait Melloul (Autor), Nabila Soraa (Autor), Aicha Bourrahouat (Autor), Abderraouaf Hilali (Autor), Asmae Hanchi Lamrani (Autor), Brahim Admou (Autor)
• Format: Llibre
• Publicat: National Institute of Public Health - National Institute of Hygiene, 2024-04-01T00:00:00Z.
• Matèries: article
• Accés en línia: Connect to this object online.

Background. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF). However, these foods must be safe in terms of both gluten content and contamination by pathogenic microorganisms in order to avoid food poisoning. Objec...